D. M. FERRY & GO'S 



Sejrmour's Red Solid. — An improvement on the old Red, producing 

 larger and finer stalks ; very compact, large and solid ; of excellent quality, and 

 crisp. 



Carter's Incomparable Dwarf Crimson. — A dwarf-growing, rich- 

 colored variety ; very crisp eating, and of delicious flavor. The flavor of the 

 red varieties is thought by many to be superior to any of the white. 



Dwarf White Solid. — Dwarf, white, of stiff; close habit ; solid, crisp 

 and juicy. Said to keep in good order later in the season than any other varie- 

 ty ; highly recommended. 



Boston Market. — Remarkably large stems ; very crisp, tender and suc- 

 culent ; of mild, delicious flavor, and keeps well. It is highly esteemed in 

 Boston, where it originated, and as a market variety, it probably has no superior. 



Sandring'ham Dwarf White. — A comparatively new variety, which has 

 gained much populax'ity in England. It originated in the garden of the Prince 

 of Wales, and is described as being unusually large but not coarse ; crisp, solid, 

 of fine flavor and a most excellent table sort. 



Celeriac, or Tnrnip-Rooted. — The root of this variety is tumip-shaped, 

 tender, and marrow-like, having a sweeter taste and stronger odor than other 

 varieties. It is used principally for seasoning meats, and entering into the com- 

 position of soups. 



Culture. — To have Celery early, it should be sown in a hot-bed, quite 

 early in the Spring, and when three inches high, planted out in a well prepared 

 bed, which must be covered in frosty weather. For the principal crop, sow 

 early in Spring, very shallow, in a seed-bed, and when the plants are about six 

 inches high, transplant them six inches apart, into trenches, for blanching. Dig 

 the trenches four feet apart, a foot wide, and ten inches deep. Fill in five or 

 six inches of well-rotted manure, and mix it thoroughly, half a spade deep, with 

 the earth at the bottom. The tops and roots of the plants should be shortened' 

 and the suckers pinched off before they are set. Earth up to blanch, three or 

 four times, during their gi-owth, taking care that no' earth falls in the center of 

 the plants. A slight sprinkling of salt applied to the surface of the soil, just 

 before the earthing up, is decidedly beneficial to this crop. The seed is slow to 

 come up, and the plant is greatly improved by superior cultivation. 



CHICKORIUIM INTYBUS. 



Ff. Chickoree. — Ger. Chicorie. 



Larg'e-Rooted, or CoflFee. — A hardy plant, introduced from, and much 

 used in Europe, as a substitute for coffee ; and large quantities of the prepared 

 root are annually exported to this country, for similar use. It may be raised to 

 good advantage, and will pay a large profit, as its culture is simple. In the fall, 

 the roots require to be taken up and cut in small pieces, and put where they 

 wiU dry, requiring the same treatment used for drying apples. When required 

 for use, it should be roasted and ground like coffee. Persons who suffer from 



