28 



M. FERRY & GO'S DESCRIPTIVE CATALOGUE. 



C E L EL R. JL— Continued 



r > T" • U ^^'^ consider this the best in quality 



LVanS 1 riumpn of the large, late sorts. The variety 

 produces a very strong and vigorous plant with large very 

 white, crisp, tender and finely flavored stalks. It is late and 

 requires the whole season to develop but will keep well for a 

 long time and has proven to be a very popular late variety. 

 When properly grown a dozen plants trimmed for market 

 will weigh nearly twice as much as the same number of 

 some smaller and earlier sorts. Pkt. 5c; Oz. 25c; 2 Oz. 40c; 

 ^ Lb. 75c; Lb. $2.50 



Winf^&i* R^kliartr*** This very desirable variety is con- 

 inier I\eiiance gi^ered the most attractive in color 

 and the best in quality of any of the late keeping sorts. The 

 plant is dwarf growing, 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 un.surpassed by that of any variety 

 of its class and is decidedly superior to most of the older, 

 long keeping sorts. Pkt. 5c; Oz. 50c; 2 Oz. 85c; % Lb. $1.50; 

 Lb. $5.00 

 P k> Q Keeps the best of any celery yet intro- 



rrencn S OUCCeSS duced. Growth compact and short 

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

 wliile growing close together. Foliage dark green; heart large, 

 soUd and formed early; stalks white, thick, yet brittle, with- 

 out stringiness and of good quality. It requires more time 

 to mature than seme sorts but remains firm, solid and in 

 perfect condition until late in the spring. {Crop failed) 



Winter RELfANCE 



Cj /> . .» ^ 1 This vai'iety is not suitable 



OOUp, or Cutting Celery for blanching but is sown 

 thick in rows and the tops are cut wlieu three or four inches 

 high for use as soup flavoring. The tops grow very rapidly 

 an 1 furnish a succession of cuttings throughout the season. 

 Pkt 5c, Oz. 15c; 2 0z. 25c; ^ Lb. 40c; Lb. $1.25 

 CELERY SEED FOR FLAVORING. Oz. 10c; 2 Oz. 10c; h Lb. 15c; 

 Lb. 30c. 



CELERIAC, or Turnip Rooted Celery 



Sow the seed at the same season and give the same treatment as 

 common celery. Transplant the young plants to moist, rich soil. 

 in rows two feet apart and six inches apart in the row. Give 

 thorough culture. As the roots are the edible portion of this 

 vegetable, it is not necessary to earth up or "handle"" it. After 

 the roots have attained a diameter of two inches or over, they 

 are fit for use. To keep through winter 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. 

 f C jul. D ^^ improved form of turnip 



Large OmOOtn r^rague rooted celery producing large, 

 ni-arlv round roots which have comparatively few side roots. 

 Pkt. 5c; Oz. 15c; 2 Oz. 25c; ^ Lb. 40c; Lb. $1.50 



CHERVIL 



IFsed for flavoring and garnishing dishes of meats and vegetables. 

 The leaves are ready for use in six to ten weeks from sowing the 

 seed. Sow in early spring in rich, well prepared soil and when 

 plants are well established transplant to about one foot apart. 

 g-t 1 J Even more beautiful than parsley and greatly superior 

 dirlea to the old, plain variety, being earlier, more handsome 

 and having fully as fine fragrance and fiavor. Pkt. 5c; Oz. 15c; 

 2 Oz. 25c; % Lb. 40c; Lb. $1.25 



