32 



D. M. FERRY & GO'S 



Before the freezing up of the ground, the most of the 

 crop should be taken up, retaining the roots and soil 

 adhering, and removed to the cellar, where they should 

 be packed in earth or sand, without covering the ends 

 of the leaves. A portion may be allowed to remain in 

 the ground, but they must be protected from wet 

 weather by boards, in the form of a roof. Celery may 

 be taken up for use any time during the winter, when 

 the weather will permit. 



Another method of Growing Celery has lately 

 been successfully adopted, viz ; Sow the seed in open 

 ground as soon as it is fit to work in spring, in rows, 

 three feet apart, and keep clear from weeds and well 

 cultivated, cutting down the tops once or twice till the 

 plants have become stocky and strong. At the usual 

 time of transplanting, say from middle of June to mid- 

 dle of July, transplant intOtro7us, ?iot trenches, three or 

 four feet apart, and six inches apart in the row, taking 

 care to press the earth firmly around the plants. Un- 

 less care is taken in this respect, many plants are apt to 

 die. In about six weeks the earthing up process must 

 be commenced, and continued at invervals during growth; 

 the hand should always be used in pressing the earth 

 firmly around each individual plant, and the process 

 finished with the spade. By this treatment, fine celery 

 can be had for use in early autumn, and we are inclined 

 to think this method will entirely supersede the old 

 plan of growing in trenches. 



Crawford's Half-Dwarf. 



Crawford's Half-Dwarf. — This variety is now 

 grown more extensively than any other by the market 

 gardeners who supply the New York City markets, and 

 is the kind found on the tables of all first class hotels. 

 When blanched, it is of rather a yellowish-white, 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, when grown under the same conditions. 



Dw^arf White Solid. — Dwarf, white, of stiff, close 

 habit ; solid, crisp axxA juicy. Said to keep in good 



order later in the season 

 than any other variety. 



Sandringham Dwarf 

 ■White. — Originated in 

 the garden of the Prince 



Dwarf White 

 Solid. 



Incomparable Dwarf 

 Crimson. 



of Wales, and is described as being unusually large, but 

 not coarse ; crisp, solid, of fine flavor, and a most excel- 

 lent table sort. 



Boston Market. — This forms a cluster of heads, in- 

 stead of a single large one, and is remarkably tender 

 and crisp. The Boston market gardeners grow this va- 

 riety almost exclusively, and it has become very popu- 

 lar as a market sort. 



Boston Market. 



Seymour's White Solid. — A large-sized, vigorous- 

 lowing variety ; stalks white, round, very crisp, per- 

 ^tly solid, and of superior flavor. 



New Golden Heart. — A new and entirely distinct 

 variety, of sturdy, dwarf habit. It is entirely solid, an 

 excellent keeper, and of fine, nutty flavor. When 



