28 D. M. FERRY & GO'S DESCRIPTIVE CATALOGUE. 



CELERY 



Sow the seed (which is slow to germinate) in shallow boxes indoors or in a finely prepared seed bed out of 

 doors in straight rows so that the small plants may be kept free from weeds. See to it that the seed is not covered 

 too deep and that the bed is kept moist, almost wee, until the seeds germinate, as plenty of moisture is essential to get a 

 satisfactory growth. The seed will not germinate well if planted in a hotbed or where subjected to a temperature above 

 60° Fr. When the plants are one to two inches high, thin out and transplant so that they may stand three inches apart 

 each way. When they are four inches high, cut off the tops, w T hich will cause the plants to grow stocky. 



The crop is usually made to succeed some earlier one, but in order to grow good celery the soil must be made as rich 

 as possible, the essentials to success being very rich soil and plenty of water. If good plants are used, they may be set 

 out as late as the middle of August, but the best results are usually obtained from setting about the middle of June or 

 first of July. The most desirable time will depend upon local climate and is that which will bring the plants to maturity 

 during cool, moist weather. In setting, prepare broad trenches about six inches deep and four to six feet apart, in which 

 the plants should be set six inches apart, cutting off the outer leaves and pressing the soil firmly about the roots. When 

 the plants are nearly full grown they should be " handled " which is done by gathering the leaves together while the earth 

 is drawn about the plant to one-third its height, taking care that none of it falls between the leaves, as it would be likely 

 to cause them to rust or rot. After a few days draw more earth about them and repeat the process every few days until 

 only the tops of the leaves are visible. Or it may be blanched by pressing the leaves together with two w*-ide boards held 

 in place by stakes or by wire hooks at the top. This is the method commonly used by market gardeners, but celery 

 so blanched is more likely to become pithy than that blanched with earth. Care should be taken that the plants are not 

 disturbed while they are wet or the ground is damp; to do so increases the liability to injury from rust. 



A part of the crop may be simply "handled 1 ' and then at the approach of severe freezing weather taken up and set 

 out compactly in a dark cellar or an unused cold frame, where the temperature can be kept just above the freezing 

 point and it will then gradually blanch so that it may be used throughout the winter. Should the plants begin to wilt, 

 water the roots without wetting the stalks or leaves and they will revive again. 



Celery is sometimes grown by what is termed the new process which consists in making a spot as rich as possible 

 and there setting the plants six to eight inches apart each way. If the soil is very rich and there is an abundance of 

 water, the plants will blanch each other and the product will be very white and handsome, but w r e think ft is inferior in 

 quality to that grown by the old method. 



len Yellow 

 Self Blanching 



f> I "Vl This is the best celery for early use. It 



LsOlCien I ellOW is in condition as early in the fall as 

 any and we have yet to find an extra 

 early sort equal in quality and appear- 

 ance to our stock of Golden Yellow Self Blanching. Critical 

 gardeners generally depend upon our stock to produce their 

 finest early celery. Plants of medium size, compact and 

 stocky, with yellowish green foliage. As they mature the in- 

 ner stems and leaves turn a beautiful golden yellow so that 

 blanching is effected at a minimum expenditure of time and 

 labor. The handsome color, crispness, tenderness, freedom 

 from stringiness, and fine nutty flavor of this variety have 

 fully established it as the standard first early sort. Pkt. 5c; 

 Oz. $1.00; 2 Oz. $1.60; % Lb. $2.75; Lb. $10.00 



\\ti • . t>i A handsome, very early variety much in 



W nlte flume demand as a market sort, on account of 

 its very attractive appearance and requiring a very short 

 time for blanching. Leaves light, bright green with tips al- 

 most white. As the plants mature, the inner stems and 

 leaves turn white and require to be earthed up but a short 

 time before they are in condition for use. While this variety 

 is very attractive in appearance, we do not think that it 

 compares favorably with the Golden Yellow Self Blanching 

 either in flavor or solidity, or that it will remain in condition 

 for use as long after it is earthed up. An Improved White 

 Plume with longer stems is being offered but careful com- 

 parison with our stock shows that it is not equal in quality 

 nor so desirable as that we offer. Pkt. 5c; Oz. 30c; 2 Oz. 55c; 

 Va Lb. $1.00; Lb. $3.00 

 fy I i . An early maturing sort unsurpassed in shape 

 LOllimOia and quality. The plant is of medium height but 



Golden Yellow Self Blanching 



The stalks are thick, almost round, 

 resembling" in shape those of Giant Pascal; the color has in it 

 more of the rich yellow tint of Golden Yellow Self Blanching, 

 which variety it resembles very much in appearance when 

 trimmed and bunched for the market. The foliage is of a dis- 

 tinctly light shade of green with a tinge of yellow. In season 

 it follows in close succession Golden Yellow Self Blanching. 

 Its quality is certainly exceptionally fine, some connoisseurs 

 considering it equal or even superior to either Golden Yellow 

 Self Blanching or Giant Pascal. Pkt. 5c; Oz. 60c; 2 Oz. $1.00; 

 % Lb. $1.75; Lb. $6.00 



t\ t fl7l_*i e 1*J ^ erect, compact growing va- 



DwaXT White Solid riety. Stalks moderately thick and 



distinctly ribbed, solid, crisp and of excellent quality. This 

 variety is also sold as Large Ribbed Kalamazoo and Kalama- 

 zoo. Pkt. 5c; Oz. 25c; 2 Oz. 40c; V4 Lb. 75c; Lb. $2.50 



Seymour's White Solid tg^vtSp, V s?aT s us #h?tA 



round, very crisp, perfectly solid and of superior flavor. 

 Matures a little earlier than Giant Pascal. Pkt. 5c; Oz. 15c; 

 2 Oz. 25c; % Lb. 40c; Lb. $1.50 



G. rj 1 This is a green leaved variety developed 



lant rascal from the Golden Yellow Self Blanching and 

 Ave recommend it as being of the very best quality for fall 

 and early winter use. It blanches to a beautiful yellowish 

 white color; is very solid and crisp and of a fine nutty flavor. 

 The stalk is of medium height, very thick, the upper portion 

 nearly round but broadening and flattening toward the base. 

 With high culture this variety will give splendid satisfaction 

 as a large growing sort for fall and winter use. In the south 

 it is prized more than almost anv other kind. Pkt. 5c; Oz. 25c; 

 2 Oz. 40c; V 4 Lb. 75c; Lb. $2.50 



