D. M. FERRY & CO., DETROIT, MICH. 27 



CELERY 



Sow the seed (which is slow to germinate) in shallow boxes indoors or in a finely prepared seed bed out of 

 doors in straight rows so that the 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 temperature above 

 60'^ Fr. When the plants are one to two inches high, thin out and transplant so that they may stand three inches apart 

 each way. When they are four inches high, cut off the tops, which will cause the plants to grow stocky. 



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 -which 

 the plants should be set six inches apart, cutting off the outer leaves and pressing the soil firmly about the roots. When 

 the plants are nearly full grown they should be '^ handled" which is done by gathering 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, but celery 

 so blanched 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 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, 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 will blanch each other and the 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 This is the best celery for early 



OOlden I ellOW use. it is in condition as early in 

 ^«alf Rlannkino- ^^^^ ^^^1 ^^ any and we have yet to 

 aeir OBdncillllg ^^d an extra early sort equal in 

 quality and appearance to our stock of Golden Yellow Self 

 Blanching. Critical gardeners generally depend upon our 

 stock to produce their finest early celery. Plants of a 

 yellowish green color, but as they mature the inner stems 

 and leaves turn a beautiful golden yellow so that blanch- 

 ing is effected at a minimum expenditure of time and 

 labor. The handsome color, crispness, tenderness, freedom 

 from stringiness, and fine nutty flavor of this variety 

 have fully established it as the standard first early sort. 

 Pkt. 5c; Oz. 60c; 2 Oz. $1.00; ^ Lb. $1.75; Lb. $6.00 

 m/l^**. Dl While we are fully aware that this 



Wnite rlume variety is much in demand and has 

 merit as an early market sort, being as early as any and 

 very attractive when fit for use, we do not think that it 

 compares favorably with the Golden Yellow Self Blanch- 

 ing either in flavor or solidity, or that it will remain In 

 condition for use as long after it is earthed up. Leaves 

 light yellowish green with tips almost white. As the 

 plants mature, the inner stems and leaves turn white and 

 require to be earthed up but a short time before they are 

 in condition for use. An Improved White Plume with 

 longer stems is being offered but careful comparison with 

 our stock shows that it is not equal in quality nor so 

 desirable as that we offer. Pkt. 5c; Oz. 30c; 2 Oz. 55c; 

 ^ Lb. $1.00; Lb. $3.00 

 f^ J U* -^^ early maturing sort unsurpassed in 

 L^OlimiDia. shape and quality. The 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 in close suc- 

 cession Golden Yellow Self Blanching. Its quality is 

 certainly exceptionally fine, some connoisseurs consider- 

 ing it equal or even superior to either Golden Yellow Self 

 Blanching or Giant Pascal. Pkt. 5c; Oz. 75c; 2 Oz. $1.25; 

 % Lb. $2.00; Lb. $7.00 

 r\ £ \X7i_*j. C I'J ^^ erect, compact growing 



Dwarr White bolld variety, stalks moderately 

 thick and distinctly ribbed, solid, crisp and of excellent 

 quality. This variety is also sold as Large Ribbed Kala- 

 mazoo and Kalamazoo. Pkt. 5c; Oz. 20c; 2 Oz. 35c; 

 h Lb. 60c; Lb. $2.00 

 c? > 1l71_*i O I'J -^ large sized, vigorous 



beymOUr S White bond growing variety; stalks 

 white, round, very crisp, perfectly solid and of superior 

 flavor. Matures a little earlier than Giant Pascal. Pkt. 5c; 

 Oz. 15c; 2 Oz. 25c; h Lb. 40c; Lb. $1.50 



G. r> 1 This is a green leaved variety devel- 



lant r^aSCal oped 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 yellowish white color; is very solid and crisp and 

 of a fine nutty flavor. The stalk is very thick, the upper 

 portion nearly round but broadening 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; Oz. 25c; 2 Oz. 40c; h Lb. 75c; Lb. $2.50 



Golden Yellow Self Blanching 



