20 



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



the leaves together, while a second draws the earth about 

 the plant to one-third its height, taking care that none of the 

 earth 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 the leaves may be pressed 

 together by two wide boards held firmly a few inches apart 

 by cross ties and stakes, when in a few days more it will be 

 fit for use. Care should be taken that the plants are not dis- 

 turbed while they or the ground are wet, as it would be sure 

 to injure them. 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 which can be kept just above the freezing point, and 

 it will then gradually blanch so that it may be used through- 

 out the winter. Should the plants begin to wilt water the 

 roots, without wetting the stocks or leaves, and they will 

 revive again. 



GOLDEN YELLOW LARGE SOLID, OR GOLDEN SELF 

 BLANCHING.— This is beyond doubt the best celery for early 

 market use. Plants of a yellowish-green color when young, 

 but as they mature the inner stems and leaves turn a beauti- 

 ful golden yellow, which adds much to their attractiveness 

 and makes the work of blanching much easier. The hand- 



GoLDEN Yellow Large Solid, oh Golden Self Blanching. 



some color, crispness, tenderness, freedom from stringiness 

 and fine nutty flavor of this variety makes it only necessary 

 to ]be tried in a given locality in order to establish it as the 

 standard of excellence as an early sort. 



GOLDEN HEART A distinct variety of sturdy dwarf 



habit. It is solid, an excellent keeper, and of fine nutty 

 flavor. When blanched, the heart, which is large and full, is 

 of a light yellow, making this an exceedingly showy and desir- 

 able variety for both market and private use. 



BOSTON MARKET.— For many years one of the most 

 popular sorts in the markets of Boston. It forms a cluster of 

 heads instead of a single large one, and is remarkably tender 

 and crisp. The best variety for light soils. 



GIANT PASCAL. — This is a green leaved variety developed 

 from the Golden Yellow Large Solid and has no superior for 

 fall and winter use. It blanches very quickly after earthing 

 up, when it is of a beautiful yellowish-white color, very solid 

 and crisp and of a nutty flavor, which cannot be equaled by 

 any other sort. The stalks grow broad and thick, a single 

 plant making a large bunch. Under high culture this variety 

 will give the best of satisfaction. Especially recommended 

 for the South, where it grows more satisfactorily than almost 

 any other kind. 



DWARF WHITE SOLID — Dwarf, white, stiff, close habit; 

 solid, crisp, and of fair quality. Said to keep in good con- 

 dition later in the season than any other variety. This vari- 

 ety is also sold as Large Ribbed Kalamazoo and Kalamazoo. 



CRAWFORD'S HALF DWARF.— When blanched is of 

 rather yellowish-white color, and is entirely solid, possessing 

 the nutty flavor peculiar to the dwarf kinds, while it has 

 much more vigor of growth, surpassing most of the large 

 growing sorts in weight of bunch. 



WHITE PLUME.-While we are fully aware that this 

 variety has great merit as an early market sort, being as early 

 as any, requiring no more labor to blanch it than Golden 



White Plume. 



Yellow Large Solid, and being very attractive when fit for 

 use, yet we do not think that it compares favorably with the 

 Golden Yellow either in flavor or solidity, or that it will stay 

 in condition to use so long after it is earthed up. Plants light 

 yellowish-green with tips of leaves almost white. As they 

 mature the inner stems and leaves turn nearly white and 

 require to be earthed up but a short time until they are in 

 condition for use. Where a fine appearing celery at a mini- 

 mum amount of labor is the object, this variety will give 

 entire satisfaction. An Improved White Plume is being 

 offered, but careful comparison of it with our stock failed to- 

 show that it is in any way superior to that we offer. 



PERFECTION HEARTWELL.— The best flavored, most 

 crisp and tender of the white varieties. The plants are a 

 little taller than the Crawford's Half Dwarf, and a little later 

 in maturing. The stalks are medium size, round, very solid, 

 crisp and tender, and of exceedingly fine and nutty flavor. 



SEYMOUR'S WHITE SOLID.— A large size, vigorous 

 growing variety; stalks wnite, round, very crisp; perfectly 

 solid and of superior flavor. 



INCOMPARABLE DWARF CRIMSON.— The red vari- 

 eties keep better through the winter, and are generally con- 

 sidered to be of superior flavor, and they are yearly. becom- 

 ing more popular. This is a dwarf sort, of deep, rich color, 

 very crisp and of the h^o^ est flavor. 



CELERIAC, 



OR TURNIP=ROOTED CELERY. 



French, Celeri-rave. German, Knoll-Sellerie. 



Culture. — Sow the seed at the same season and give the 

 same treatment as common celery. Transplant the young 

 plants to moist, rich soil, in rows two feet apart and six 

 inches apart in the row. Give thorough culture. As the 

 roots are the edible portion of this vegetable it is not neces- 

 sary to earth up or "handle" it. After the roots have 

 attained a diameter of two inches, or over, they will be fit for 

 use. To keep through winter pack in damp earth or sand 

 and put in the cellar, or cover with earth and straw like beets- 

 or carrots, and leave out doors. 



TURNIP=ROOTED.— The root of this variety is turnip- 

 shaped, tender and marrow-like, having a sweeter taste and 

 stronger odor than other varieties. It is used principally foi" 

 seasoning meats and soups. 



