D, M. FERRY Sl GO'S DESCRIPTIVE CATALOGUE. 



CELERY. 



French, Celeri. German, Sellerie. 



Celery has come so generally into use that almost every 

 garden has a bed devoted to its growi;h, and if the soil is rich 

 and the plants well cared for the celeiy will be one of the most 

 prized products of the garden. 



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. 



GOLDEN YELLOW LARGE SOLID, OR GOLDEN SELF 

 BLANCHING.— This is beyond doubt the best celery for early- 

 market use. Plants of a yellowish-green color when young, 

 but as they mature the inner stems and leaves turn a beauti- 

 ful golden yellow, which adds much to their attractiveness, 

 and makes the work of blanching much easier. The hand- 

 some color, crispness, tenderness, freedom from stringiness 

 and fine nutty HavoJ- of this variety make it only necessary 

 to be tried in order to establish it as the standard of excellence 

 as an early sort. 



WHITE PLUME.-While we are fully aware that this 

 variety has great merit as an early market sort, being as early 

 as any, requiring no more labor to blanch it than Golden 

 Yellow Large Solid, and being very attractive when fit for 

 u'^e ^ et %\ e do not thnik that it compai es f a\ oi ablj a\ ith the 

 Golden \ ello^^ eithei m fla% oi or solidity, or that it w ill stay 

 m condition to use as long after it is eai thed up Plants light 



GOLDEN YELLOW LARGE SOLID. 



Culture.— Sow the seed, (which is slow to germinate) in 

 shallow boxes, 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 bed is kept moist, almost wet, until 

 the seeds germinate, as plenty of moisture is essential to get a 

 satisfactory growth. When about two inches high, thin out 

 and transplant so that they may stand three inches apart, 

 and when the plants are four inches high, cut off the tops 

 which will cause them to grow stocky. The crop is usually 

 made to succeed some earher crop, but in order to gi'ow 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 the first of July. The most 

 desirable time will depend upon local climate, and is that 

 which wiU bring the plants to maturity during cool, moist 

 weather. In setting prepare broad, shallow trenches about 

 six inches deep, and four feet apart, in which the plants should 

 be set six inches apart, cutting off the outer leaves and press- 

 ing the soil firmly about the roots. When the plants are 

 nearly full grown they should be "handled," which is done by 

 one man gathering the leaves together, while a second draws 

 the earth about the plant to one-third its height, taking care 

 that none of the earth 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 \isible, or the 

 leaves may be pressed together by two wide boards held 

 firmly a few inches apart by cross ties and stakes, when in a 

 few days more it will be fit for use. Care should be taken 

 that the plants are not disturbed while they or the ground are 

 wet, as it would be sure to injure them. 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 

 darli cellar or an unused cold frame which can be kept just 



WHITE PLUME. 



yellowish-green with tips of leaves ahnost white. As they 

 mature the inner stems and leaves turn nearly white and 

 require to be earthed up but a short time until they are in 

 condition for use. Wliere a fine appearing celeiy at a mini- 

 mum amount of labor is the object, this variety will give 

 entire satisfaction. An Improved White Plume is being- 

 offered, but careful comparison of it with our stock failed to 

 show that it is equal to that we offer. 



GOLDEN HEART, OR GOLDEN DWARF. -A distinct 

 variety of sturdy dwarf habit. It is solid, an excellent keeper 

 and of fine nutty flavor. When blanched, the heart, which is 

 large and fuU, is of a light yellow, making this an exceed- 

 ingly showy and desirable variety for both market and private 

 use. 



CRAWFORD'S HALF DWARF.— Wlien blanched is of 



rather yellowish white color, and is entirely solid, possessing- 

 the nutty flavor peculiar to the dwarf kinds, while it has 

 much more vigor of growth, [surpassing most of the large 

 growing sorts in weight of bunch. 



PERFECTION HEARTWELL.— The best flavored, most 

 crisp and tender of the white varieties. The plants are a 

 little taller than the Cra^vford's Half Dwarf, and a httle later 

 in maturing. The stalks are medium size, round, very solid, 

 crisp and tender, and of exceedingly fine and nutty flavor. 



DWARF WHITE SOLID.— Dwarf, white, stiff, close 

 habit : sohd, crisp, and of fair quahty. Said to keep in good 

 condition later in the season than any other variety. This 

 variety is also sold as Large Ribbed ^Kalamazoo and Kala- 

 mazoo. 



BOSTON MARKET For many years one of the most 



pular sorts in the markets of Boston. Instead of a single 

 arge heart it forms a number of smaller ones which are 

 remarkably tender and crisp. The best variety for light 

 soils. 



po 

 lar 



