23 



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



CELERY 



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

 prepared seed bed cud o£ doors iu April in straight rows so that tlie 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- 

 ature above BO* Fr. 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 incites high. It is well to cut ofE the lower half of the roots before transplanting, 



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 

 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 wliich 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. Wlien the plants are nearly full grown they should be "handled "' which is done by gather- 

 ing 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 qualityand 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 o"f 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 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 

 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 ancTthe product will be very white and handsome, but we think it is inferior in quality to that grown 

 by the old method. 



^11 'V 11 C If Ul U* This is the best celery for early use. It is in condition as early in the fall as any 



(jOlden I ellOW delr Dlancning and we have yet to find an extra early sort equal in quality and appearance to ova- 



stock of Golden Yellow Self Blanching. Critical gardeners generally depend upon our stock to produce their finest early 



celerj'. Plants of medium size, compact and stocky, with yellowish green foliage. As they mature the inner stems and leaves 



turn a beautif id golden yellow so that blanching is effected at a minimum expenditure" of time and labor. Its handsome 



■ color, crispness, tenderness, freedom from stringiness, anfl fine nutty flavor have fully established it as the standard first 



early sort. Pkt. 5c; Oz. $1.65; 2 Oz. $2.85; 

 % Lb. $5.25; Lb. $20.00 

 ■ii/i •, nj A handsome, verj' early variety. 



Wnite rlume Leaves light, bright green at 

 base, shading nearly white at tips. As the plants 

 mature, the inner stems and leaves turn white 

 and require to be earthed up but a short time be- 

 fore they are in condition for use. Although very 

 attractive, we do not think thatit compares favor- 

 ably with the Golden Yellow Self Blanching either 

 in fiavor or solidity, or that it will remain in con- 

 (htion for use as "long. White Plume is much in 

 demand as a market sort on account of its very 

 attractive appearance and requiring a very short 

 time for blanching. Pkt. 5c; Oz. 30c; 2 Oz. 55c; 

 1/4 Lb. $1.00; Lb. $3.00 

 y-. 1 1 . An early maturing sort unsurpassed 

 l^OiUmDlSl in shape and quality. Ihe 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 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 foliage is of a distinctly light shade of 

 green with a tinge of yellow. In season it follows 

 iu close succession Golden Yellow Self Blanching. 

 Its quality is certainly exceptionally fine, some 

 connoisseurs considering it equal or even superior 

 to either Golden Yellow Self Blanching or Giant 

 Pascal. Introduced by us iu ICOG. (,See cnf. and 

 further description in Svpplfvienf. par/e 6) Pkt. 5c; 

 Oz. 75c; 2 Oz.$1.25; %Lb. $2.00; Lb. $7.00 



T-k c Tiri •■ c I'J -^H erect, compact 



Dwarr White solid grov.lng vaj-iety. 

 stalks moderately thick, solid and crisp, becoming 

 when blanched attractive light yellowish white. 

 This variety is also sold as Large "Eibbed Kalama- 

 zoo and Kalamazoo. Pkt. 5c; Oz. 2Sc; 2 Oz. 40c; 

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



Seymour's White Solid vigoVoffs grow- 

 ing variety: 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. 15c; 2 Oz. 25c; 

 ViLb. 40c;Lb. $1.50 



G. D 1 This is a green leaved variety 



lant rascal developed from the Golden 

 Yellow Self Blanching and we recommend it as 

 being of the very best quality for fall and early 

 winter use. It blanches to a beautiful yello'wish 

 white color; is very solid and crisp and of a fine 

 nutty flavor. The stalk is of medium height, very 

 thick, the upper portion nearly round but broad- 

 ening 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; 02.25c; 2 Oz. 40c; V4 Lb. 75c; Lb. $2. 50 



Golden Yellow Self Blanchi 



