28 



D. M. FERRY & GO'S DESCRIPTIVE CATALOGUE. 



C E L E R Y-Continued 



F ' T ' 1^ '^^'^ variety produces a very strong 



£<VanS 1 riumpn and vigorous plant with dark green 

 foliage and large stalks which when blanched are attractive 

 light yellow or nearly white, crisp, tender and of fine flavor. 

 It is late maturing and requires the whole season to de- 

 velop but will keep well for a long time. Pkt. 5c; Oz. 25c; 

 2 Oz. 40c; 'A Lb. 75c; Lb. $2.50 

 x\T' . D 1* This is considered the most attrac- 



W inter Keliance tlve in color and the best in quality 

 of any of the late keeping sorts. The plants are moderately 

 dwarf, compact, with solid heart and habit of growth very 

 well adapted for late keeping. When ready for the late 

 market the color is 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 keeping sorts. 

 Pkt. 5c; bz. 35c; 2 Oz. 60c; V4 Lb. $1.00; Lb. $3.50 



•-• r > c ^ '^te maturing variety which 



rrencn S OUCCeSS keeps the best of any celei-y yet 

 introduced. The gro^rth 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 Ught creamy yellow, 

 thick, yet brittle, without stringiness and of good quality. 

 It requires more time to mature than some sorts but re- 

 mains firm, solid and in fine condition until late in the 

 spring. Pkt. 5c; Oz. 35c; 2 Oz. 60c; 1/4 Lb. $1.00; Lb. $3.50 



c /-«.■• .*-> 1 This sort is not suitable 



bOUp or Cutting Celery for blanching but the 

 seed is sown thick in rows for soup flavoring. The tops 

 grow very rapidly and furnish a succession of cuttings 

 throughout the season. Pkt. 5c; Oz. 15c; 2 Oz. 25c; 

 'A Lb. 40c; Lb. $1.25 

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

 Vi Lb. 20c: Lb. 50c. 



FRENCH'S Success 



V/l.ter Reliance 



rri FRIAr* or turnip rooted celery 



^I_il.^£:i£\.l/-^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 shced as a salad. 



Sow seed at the same season and give the same 

 treatment as common celery. Transplant to moist, 

 rich soU, in rows two feet apart and sis inches apart 

 in row. Give thorough culture. It is not necessary to 

 earth vip 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. 



¥ e iL D Tliis improved va- 



L.arge omOOtn rrague rlety produces large 



roots of nearly globular shape and comparatively 



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



J/4 Lb. 90c; Lb. $3.00 



f^ U p* O 'W If A hardy annual with aromatic 

 V^l 11-j1\. V i.Lj leaves resembhng parsley and 

 by many considered superior to it in flavor. The 

 young leaves are used in soups and salads 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. 

 "\Mien the plants are about two inches high, trans- 

 plant or thin to about one foot apart. They are ready 

 for use in six to ten weeks from sowing. 

 r-i II This sort is greatly superior to the old, 

 l^Urlea plaln variety, being earlier, handsomer 



and having fully as fine fragrance and flavor. 



Pkt. 5c; Oz. 15c; 2 Oz. 25c; V4 Lb. 40c; Lb. $1.25 



