30 D:. M. FERRY @& COS DESCRIPTIVE CATALOGUE 
CELERY 
Sow the seed (which is slow to germinate) from about February 20 to April 20 in shallow boxes indoors or sow ina finely 
prepared seed bed out of doors in April 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 wet, 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 temper- 
ature above 60° F. When the plants are one to two inches high, thin out and transplant so that they may stand two or three 
iuches apart each way. When they are four inches high, cut off the tops, which will cause the plants to grow stocky. Plants 
are usually set out when about five inches high. It is well to cut off the lower half of the roots before transplanting. 
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 niddle 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. The compacting of the soil excludes 
the air from the roots until new rootlets are started. The only care now necessary for about six weeks is to keep the plants free 
from weeds by frequent cultivation. 
When the plants are nearly full grown they should be ‘thandled,’’ 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 torustorrot. Aftera 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 wide boards held in place by 
stakes or by wire hooks at the top. This is the method commonly used by market gardeners and the rows need to be only about 
three feet apart, but celery so blanched is not so good in quality and 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 ‘thandled” 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. 
5 This is the standard celery for early use. Itisin condition as early in the fall 
Golden Yellow Self Blanching as any and we have yet to find a strain better in quality and appearance than our 
stock of Golden Yellow Self Blanching. Critical gardeners generally depend upon our stock to produce their finest early 
celery. It is excellent for the home garden. The plants are of medium size, compact and stocky, with yellowish green foli- 
age. As they mature the inner stems and leaves turn beautiful golden yellow so that blanching is effected at a minimum 
expenditure of time and labor. Its handsome color, crispness, tenderness, freedom from stringiness, and fine nutty flavor 
have established it as a superior first early sort. Pkt. 10c; 4% Oz.60c; Oz. $1.00; 2 Oz. $1.75; 4%4Lb. $3.25; Lb. $12.00 
W d This variety is similar in many respects to 
onderful Golden Yellow Self Blanching. It matures 
fully as early as that variety and in many localities has been 
found to be more resistant to attacks of blight and rust. The 
plants are semi-dwarf, stocky and vigorous growing with very full 
heart which bleaches quickly to a rich golden yellow color. Of 
very attractive appearance, superior quality and fine nutty flavor. 
Recommended as a very profitable variety for growers for either 
the home or distant markets and also as a desirable sort for the 
home garden. Pkt. 10c; 4% Oz. 60c; Oz. $1.00; 2 Oz. $1.75; 
¥%, Lb. $3.25; Lb. $12.00 
Whi Pl A handsome, very early variety. The leaves 
ite Flume are light, bright green at base, Shading nearly 
white at tips. 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. Although very attractive, 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. White Plume has been much in demand 
as a market sort on account of its very attractive appearance 
and requiring a very short time for blanching. It is suitable also 
for thesione garden. Pkt. 10c; Oz. 35c; 2 Oz. 60c; 4 Lb. $1.00; 
- $3.50 
E BI hi A comparatively new early variety recom- 
asy anchning mended for both the home and market 
garden. The plants make a rapid and vigorous growth producing 
rather thick, solid stalks of excellent quality and rich nutty 
flavor. Although oneof theearliest varieties to blanch it is alsoan 
excellent keeper and if stored when green will be found to be as 
satisfactory inthis respect as many of the late maturing sorts. 
Pkt. 10c; Oz. $1.00; 2 Oz. $1.60; %4 Lb. $2.75; Lb. $10.00 
@ 1 bi An early maturing sort of most excellent shape and 
OlumMmD1a quality for the home market and private garden. 
It is extensively grown for shipment. The plant is of medium 
height but very stocky and heavy. The stalks are thick, almost 
round, resembling in shape those of Giant Pascal. The outer 
foliage of the plant when growing is rather light. green with tinge 
of yellow, becoming when blanched yellow with tinge of green. 
The heart when properly blanched changes from yellow with 
tinge of green toa light golden yellow. In season it follows in 
close succession Golden Yellow Self Blanching. Weconsider it 
unsurpassed in itsrich nutty flavor. Pkt. 10c; Oz. 50c; 2 Oz. 
85c; 4% Lb. $1.40; Lb. $5.00 
e This is a green leaved variety developed from 
Giant Pascal the Golden Yellow Self Blanchin Sd we 
recommend it as being of the very best quality for fall and early 
winter use for the home garden and market. It blanches to a 
beautiful yellowish white color, is very solid and crisp, and of a 
fine nutty flavor. The stalks are 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 satis- 
faction as a large growing sort for fall and winter use, In the 
south it is prized more than almost any other kind. Pkt. 10c; Oz. 
40c; 2 Oz. 75c; % Lb. $1.10; Lb. $4.00 Easy Biancuinc 
