1 



M. FERRY & GO'S DESCRIPTIVE CATALOGUE 



25 



© © 



® 



CULTURE — 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 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 temperature above 

 (50" Fah. 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, which 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 naost 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 v/hile 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. Af tei' 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 wide boards held in place by stakes or by wire 

 hooks at the top. This is the method commonly used by market garden- 

 ers, 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" 

 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 gradu- 

 ally 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 settmg 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 pro- 

 duct will be very white and handsome, 

 but we think it is inferior in quality to 

 that grown by the old method. 



'1 



This is thebest celery for early use. Critical gardeners 

 depend upon our stock of this sort to produce their finest 

 early celery. Plants of a yellowish-green color, but as they 

 mature the inner stems and leaves turn a beautiful golden 

 yellow, which ad is much to their attractiveness and makes 

 the work of blanching much easier. The handsome color, 

 crispness. tenderness, freedom from stringiness and fine 

 nutty flavor of this variety make it only necessary to be 

 tried in order to establish it as the standard of excellence 

 as an early sort. Pkt. 6c; Oz. 46c; 2 Oz. 86c; H Lb. $1.60: 

 Lb. $4.50 



Very attractive and of splendid quality. In general 

 character this sort resembles the Oolden Yellow Self Blanch- 

 ing from which it originated, but the plant is more compact, 

 the stalks a little larger and the upper portions, particularly 

 of the heart stems, are a richer, deeper yellow, beautifully 

 blended with pink. The stalks are a very rich and wax-like 

 yellow. The. plant is stout and vigorous and as self -blanch- 

 ing as any variety in cultivation. The leaves are broad, the 

 outer ones dark green, but becoming more yellow toward 

 the center until those of the heart are deep yellow. Though 

 the ribs are prominent the large, thick stalks are practically 

 string\ess and wonderfully crisp, tender and good flavored. 

 We have carefully tested this sort and we believe it to be 

 one of the inost valuable kinds in cultivation both for the 

 home garden and those markets which demand vegetables 

 of high quality. No celery grower or market gardener 

 should fail to grow it extensively. Pkt. 6c; Oz. 25c: 

 2 Oz. 40c; ^ Lb. 75c; Lb. $2.60* 



Golden Yellow 

 SeLF Blanching Celerv. 



