FERRY & CO., DETROIT, MICH. 



29 



C E L E R Y— Continued 



T* 9 T* • 1_ We consider this the best in quality 



JLvanS iriumpn of the large, late sorts. The variety 

 produces a very strong and vigorous plant with dark green 

 foliage and large, very white, crisp, tender and finely flavored 

 stalks. It is late and requires the whole season to develop 

 but will keep well for a long time and has proven to be a very 

 popular late variety. When properly grown a dozen plants 

 trimmed for market will weigh nearly twice as much as the 

 same number of some smaller and . earlier sorts. Pkt. 5c; 

 Oz. 25c; 2 Oz. 40c; % Lb. 75c; Lb. $2.50 



WT 9 D 1* Tn * s vei T desirable variety is con- 



Winter Keliance sidered the most attractive in color 

 and the best in quality of any of the late keeping sorts. The 

 plant is dwarf growing, compact, with solid heart and habit 

 of growth very well adapted for late keeping. When ready 

 for the late market the color is a light creamy yellow, very 

 handsome. Its quality is unsurpassed by that of any' variety 

 of its class and is decidedly superior to most of the older, 

 long keeping sorts. Pkt. 5c; Oz. 45c; 2 Oz. 85c; % Lb. $1.50; 

 Lb. $4.50 

 r? i > o Keeps the best of an v celery yet intro- 



r rench S 5lICCeSS duced. Growth compact and short 

 in stem so that plants may be well earthed up for blanching 

 while growing close together. Foliage dark green; heart large, 

 solid and formed early; stalks white, thick, yet brittle, with- 

 out stringiness and of good quality. It requires more time 

 to mature than some sorts but remains firm, solid and in 

 perfect condition until late in the spring. Pkt. 5c; Oz. 50c; 

 2 Oz. 85c; V 4 Lb. $1.50; Lb. $5.00 



Soup, or Cutting Celery 



thick in rows and the tops are cut when three or four inches 



This variety is not suitable 

 for blanching but is sown 



Columbia 



high for use as soup flavoring. The tops grow very rapidly 

 and furnish a succession of cuttings throughout the season. 

 Pkt. 5c; Oz. 15c; 2 Oz. 25c; y 4 Lb.40c; Lb. $1.25 

 CELERY SEED FOR FLAVORING. Oz. 10c; % Lb. 15c; Lb. 45c. 



CELERIAC, or Turnip Rooted Celery 



Sow the seed at the same season and give the same treatment as 

 common celery. Transplant the young plants to moist, rich soil, 

 in rows two feet apart and six inches apart in the row. Give 

 thorough culture. As the roots are the edible portion of this 

 vegetable, it is not necessary to earth up or "handle" it. After 

 the roots have attained a diameter of two inches or over, they 

 are fit for use. To keep through winter pack in damp earth or 

 sand and put in the cellar or leave out of doors, covering with 

 earth and straw like beets and carrots. 

 I O j.l o An improved form of turnip 



Large Smooth JrragUe rooted celery, excellent for 

 soups and stews. .Produces roots of nearly globular shape and 

 comparatively smooth surface. Pkt. 5c; Oz. 20c; 2 Oz. 35c; 

 % Lb. 60c; Lb. $2.00 



f l-IP* O \TJ | A hardy annual with aromatic leaves resem- 

 %> ' A *"*-«*V V J.l_fl bling parsley in appearance and by many 

 considered superior to that vegetable in flavor. It is used for 

 flavoring and garnishing dishes of meats and vegetables. The 

 leaves are ready for use in six to ten weeks from sowing the seed. 

 Sow in early spring in rich, well prepared soil and when plants 

 are well established transplant to about one foot apart. 

 f* 1 l Greatly superior to the old, plain variety, being earlier, 

 v^Uriea more handsome and having fully as fine fragrance and 

 flavor. Pkt. 5c; Oz. 10c; 2 Oz. 20c; % Lb. 30c; Lb. $1.00 



