D. M. FERRY & CO" 



DETROIT, M IGH 



29 



C E L E R Y-Continued 



E" > nr • l_ ^^^ consider this the best in quality 



CVanS 1 numptl of the large, late sorts. The variety 

 produces a very strong and vigorous plant with dark green 

 foliage and large stalks which when blanched are attractive 

 light yellower nearly white, crisp, tender and of fine flavor. 

 It is late and re(iuires the whole season to develop but will 

 keep well for a long time and has proven to be a very pop- 

 ular late variety. When properly grown a dozen plants 

 •trimmed for mai-ket will weigli nearly twice as much as 

 the same number of some smaller and earlier sorts. Pkt. 5c; 

 Oz. 25c; 2 Oz. 40c; Vi Lb. 75c; Lb. $2.50 



W. D I * This is considered the most attrac 



inter Keliance tlve in color and the best in quality 

 of any of the late keeping sorts. Plant 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 light creamy yellow, very handsome. Its 

 quality is unsurpassed by any variety of its class and is de- 

 cidedly supei-ior to most of the older, long keeping sorts. 

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

 T^ r> c Keeps the best of any celery yet in- 



rrencn S OUCCeSS troduced. Growth compact and 

 short in stem so that plants may be well earthed up for 

 blanching while growing close together. Foliage dark 

 green: heartlarge, solid and formed early; stalks become 

 when blanched almost white or very light creamy yellow, 

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

 It requires more time to mature than some sorts but 

 remains firm, solid and in perfect condition until late in the 

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

 a r^ ,Li" i-« I Not su.tablefor blanch- 



boup, or Cutting L-elery ing but 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, dz. 10c; 'A Lb. 20c; Lb. 50c. 



Winter Reliance 



PFI FRIAr* OR TURNIP ROOTED CELERY. 



\^t il il ilxa/^V/) go^v geg[] at the same season and 

 give the same treatment as common celery. Trans- 

 plant to moist, rich soil, in rows two feet apart and 

 six inches apart in row. Give thorough culture. As 

 the roots are the edible portion it is not necessary 

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

 tained a diameter of two inches, they are fit for use. 

 To keep through Avinter 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. 



¥ o .in An improved form 



Large bmooth Prague of tuinip rooted 



celery, excellent for soups and stews. Produces 

 roots of nearly globular shape and comparatively 

 smooth surface. Pkt. 5c; Oz. 20c; 2 Oz. 35c; 

 y^ Lb. 60c; Lb. $2.00 



^IJp'D'X/If A hardy annual with aromatic 

 ^^* J.i-iXx V i.»-i leaves resembling parsley in 

 appearance and by many considered superior to that 

 vegetable in flavor. Tlie young leaves are used in 

 soups and salads and for flavoring and garnishing 

 dishes of meats and vegetables. They are ready for 

 use in six to ten weeks from sowing. 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. When 

 the plants are about two inches high, transplant or 

 thin to about one foot apart. 

 f> 11 Greatly superior to the old, plain variety, 

 burled being earlier, handsomer and having fully 

 as fine fragrance and flavor. Pkt. 5c; Oz. 10c; 

 2 Oz. 20c; Vi Lb. 30c; Lb. $1.00 



