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



27 



CELERY 



Sow the seed (which is slow to germinate) from about February 20 to April 20 in shallow boxes indoors or sow in a finely 

 prepared seed bed out of doors in April iu 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- 

 atiu-e above 60° F. When the plants are one to two inches high, thin out and transplant so that they may stand two or three 

 inches 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 ci'op 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. 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 "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 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 "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 gradually blanch so that it may be used throughoiit 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 

 wiU blanch each other and the product will be very white and handsome, but we think it is inferior in quality to that grown 

 by the old method. For further cultural information see list of books on inside of back cover. 



>-i I J V 15 C If Kl U* '^'^''^ '® ^^^ standard celery for early use. It is in condition as early in the fall 



LaOlaen I ellOW iSelr Olcincning 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. 5c;'.4 Oz. 50c; '/^ Oz. 90c; Oz.$1.65; 20z.$2.85; Vi Lb. $5.25; Lb. $20.00 

 ■•Xi-i •. PI A handsome, very early variety. The leaves are light, bright green at base, shading nearly white at tips. As 



W nite & lume 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 

 the home garden. Pkt. 5c; Oz. 35c; 2 Oz. 60c; 

 V4Lb.$ 1.00; Lb. $3.50 



^1 1 • An early maturing sort of most excellent 

 ^OlUniDlSl shape and quality for the home market 

 and private garden. 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 

 color, however, 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 outer foliage of the plant when 

 growing is rather light green with tinge of yellow, be- 

 coming when blanched yellow with tinge of green. The 

 heart when properly blanched changes from yellow 

 with tinge of green to a light golden yellow. In season 

 it follows in close succession Golden Yellow Self Blanch- 

 ing. Ovir strain of Columbia has no superior in beauty 

 of golden shading, solidity and size of stalk. We con- 

 sider it unsurpassed in its rich nutty flavor. Introduced 

 by us in 1906. (See cut and further description in 

 Supplement, page 10) Pkt. 5c; Oz. 85c; 2 Oz. $1.35; 

 y4 Lb. $2.25; Lb. $8.00 



r\ £ \T7i "i o l*J .^n erect, compact growing 



U wart White bolld midseason or fall variety 

 The stalks are moderately thick, solid and crisp, becom- 

 ing when blanched attractive light yello^\ish white. This 

 variety is also sold as Large Ribbed Kalamazoo and 

 Kalamazoo. Pkt. 5c; Oz. 25c; 2 Oz. 40c; Vi Lb. 75c; 

 Lb. $2.50 



Seymour's White Solid ous%w1n|varif°yi 



stalks when blanched attractive light yellow or nearly 

 white, nearly round, crisp, solid and of good flavor. 

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

 Oz. 20c; 2 Oz. 35c; 1/4 Lb. 60c; Lb. $2.00 



/-•• . D 1 This is a green leaved variety de- 



Vxiant rascal veloped from the Golden Yellow 

 Self Blanching and we recommend it as being of the very 

 best quality tor fall and early winter use for the home 

 garden and market. It blanches to a beautiful yellow- 

 ish 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 satisfaction as a large growing 

 sort for fall and winter use. In the south it is prized more 

 than almost any other kind. Pkt. 5c; Oz. 25c; 2 Oz. 40c; 

 1/4 Lb. 75c; Lb. $2.50 



Golden Yellow Self Blanching 



