D. M. FERRY & CO., DETROIT, MICH 



29 



C E L E RY— Continued 



W. . r» 1* This is considered the most at- 



inter Keliance tractive in color and the best 

 in quality of any of the late keeping sorts. The plants 

 are moderately dwarf, erect and compact, with solid 

 heart. The habit of growth is very well adapted for 

 late keeping. When ready for the late market the 

 stalks are a very attractive light creamy yellow. The 

 quality is unsurpassed by any variety of its class and 

 is decidedly superior to most of the older, long keep- 

 ing sorts. Pkt. 5c; Oz. 35c; 2 Oz. 60c; V^ Lb. $1.00; 

 Lb. $3.50 

 W-. l_> C A late maturing variety which 



rrencn S oUCCeSS keeps the best of any celery 

 yet introduced. The growth is compact and short in 

 stem so that the plants may be well earthed up for 

 blanching while growing close together. The foliage 

 is dark green. The heart is large, solid and is formed 

 early. The stalks become when blanched almost white 

 or very light creamy yellow, thick, yet brittle, without 

 stringiness and of good quality. It requires more time 

 to mature than some sorts but remains firm, solid 

 and in fine condition until late in the spring. Pkt. 5c; 

 Oz. 35c; 2 Oz. 60c; Va Lb. $1.00; Lb. $3.50 



S/-^ ... /-y, 1 This is not suitable 



cup or l^Uttmg A^elery for blanching but 

 the seed is sown thickly in rows. The tops grow very 

 rapidly and furnish throughout the season a succes- 

 sion of cuttings for soup flavoring. Pkt. 5c; Oz. 15c; 

 2 Oz. 25c; 1/4 Lb. 40c; Lb. $1.25 



CELERY SEED FOR FLAVORING. Oz. 10c; 2 Oz. 15c; 



1/4 Lb. 20c; Lb. 50c. 



Winter Reliance 



Columbia 



CV\ FPIAP OR TURNIP ROOTED CELERY 



V^J^l-<l-irvl./-i.V.^ In this kind of celery, the roots 

 have been developed by cultivation and not the leaf- 

 stalks. The roots, which are the edible portion, keep 

 well for winter use and are excellent for soups and 

 stews. They are also cooked and sliced as a salad. 



Sow seed at the same season and give the same treat- 

 ment as common celery. Transplant to moist, rich soil, 

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

 thorough culture. It is not necessary to earth up or 

 "handle" the plants. After the roots have attained a 

 diameter of two inches, 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. 



f o i.l_ D This improved vari- 



L.arge omOOtn frague ety produces large 



roots of nearly globular shape and comparatively 



smooth surface. Pkt. 5c; Oz. 30c; 2 Oz. 55c; 



Va Lb. 90c; Lb. $3.00 



^IJpi 0\/ff A hardy annual with aromatic 

 ^^^ •■•'-^»V V M.M.U leaves somewhat resembling 

 parsley and by many considered superior to it in 

 flavor. The young leaves are used in soups and for 

 flavoring and garnishing meats and vegetables. 



Sow in early spring in rich, well prepared soil. The 

 seed is slow to germinate, sometimes remaining in the 

 earth four or five weeks before the plants appear. 

 When the plants are about two inches high, transplant 

 or thin to about one foot apart. They are ready for use 

 in six to ten weeks from sowing. 



CI 1 This very finely curled, double sort is nuich 

 Urleu sviperior to the plain variety, being early 

 maturing, handsomer and having fully as fine fra- 

 grance and flavor. Pkt, 5c; Oz. 15c; 2 Oz. 25c; 

 1/4 Lb. 40c; Lb. $1.25 



