32 



J. STECKLER SEED CO., LTD., ALMANAC AND 



CELERY. 



Por Price Iiist See Red Pag'es in Back of Book. 



Celeri (Fr.), Selerie (Ger.), Apio (Sp.), Sedano (Ital.) 



CUZiTUBB. — Sow in May and June for early transplanting-, and in August and 

 September for a later crop. Sow thinly and shade during- the hot months. When the 

 plants are six inches higrh, transplant into trenches about four inches deep, nine inches 

 wide and two and a half feet apart, made very rich by digging- in rotted manure. Plants 

 should be from 6 tcf 8 inches apart. When planted out during the hot months, the 

 trenches require to be shaded, which is generally done by spreading cotton cloth over 

 them; lataniers will answer the same purpose. Celery requires plenty of moisture, and 

 watering with soapsuds, or liquid manure, will benefit the plants a great deal. When tall 

 enough, it should be earthed up to blanch to make it fit for the table, which can be com- 

 menced with when the plants are a foot high. Best not to earth up too high at first, 

 only when the final or last hilling, up is made. One ounce to 10,000 plants; 4 ounces to 

 the acre. 



CBIiBBIAC, TUBNIP-BOOTBD, OB 

 GEBMAN" CBIiBBY. — This vegetable is 

 very popular with the Germans, and is 

 grown exclusively for its roots, which 

 are turnip-shaped, very smooth, tender 

 and marrow-like. The roots are cooked 

 and sliced; or, used with vinegar, they 

 make an excellent salad; are also used 

 to flavor meats and soups. 



GIANT PASCAIi. — This is a selection 

 from the Golden Self-Blanching Celery; 

 it partakes of the best qualities of that 

 variety, but it is a much larger and 

 better keeper. It is of a fine nutty 

 flavor; grows about two feet high; the stalks are 

 very broad, thick and crisp, entirely stringless; the 

 width and thickness of the stalks are distinct fea- 

 tures of this kind. It bleaches with but little 

 "earthing up" and very quickly, usually in five or 

 six days. 



IiABGi: WHITE SOIiID. — Tall, large sized, very 

 solid and pure white. It is crisp, but not as fine 

 flavored as the foregoing kinds. It is used exten- 

 sively for garnishing. 



CBIiEBT POB SOUP. — This is sown broadcast in 

 the Fall and Spring, to be used for seasoning the 

 same as Parsley. 



GOIiDEN SELP-BLANCHING.— A French variety, 

 Of the best quality. The heart is solid, very tender, 



Golden Self-Blanchingf. 



Celeriac or Turnip-Booted. 



of a beautiful yellow color; the 

 ribs brittle and of a delicious 

 flavor. Cannot be too highly 

 recommended. 



G O I. D E N- SEI^P-BI^ANCH- 

 ING. — American grown. Same 

 as the French variety, except 

 the seed is produced in this 

 country. 



PEBPECTION H E A B T - 

 'WEZ.Ii. — This variety is in 

 size between the Large White 

 Solid and Dwarf kinds; it is 

 of excellent quality, very 

 thick, and when blanched the 

 heart is of a beautiful golden 

 yellow color. One of the best 

 kinds ever introduced. 



DWABP I.ABGE BIBBED. — 

 This kind was brought here 

 pome years ago from France. 

 It is short but very thick 

 ribbed, solid and of fine flavor. 

 The best dwarf variety. 



I.ABGE WHITE PLUME. — 

 A handsome thick ribbed vari- 

 ety, of yellowish white color 

 and very crisp and tender. It 

 is easily bleached, requiring 

 but little earthing up, as the 

 stalk, portions of the inner 

 leaves and heart are white 

 naturally. 



Steckler's Turnip Seeds Produce the Largest and Finest Fornned Roots. 



