20 



D. M. FERRY & CO'S DESCRIPTIVE CATALOGUE. 



then at the approach of severe freezing weather, taken up 

 and set out compactly so that all but the tops of the leaves 

 can be covered with sand, in a light cellar or an unused cold 

 frame, which can be kept just above the freezing point, and 

 it will then gradually blanch so that it may be used through- 

 out the winter. 



GOLDEN YELLOW LARGE SOLID. -This is some 

 times sold as Golden Self-Blanching, and it is quite as self- 

 blanching as White Plume, or any other kind. The entire 

 plant is of a yellowish-green color, and as it approaches 

 maturity, the inner stems and leaves become a beautiful 

 yellow color, adding much to its beauty, but by no means 

 dispensing with the necessity of blanching. It grows to a 

 good size, is very tender, crisp and solid, and when well 

 grown and blanched, it is of excellent quality and very 

 beautiful. This is certainly the best sort for early planting. 



Golden Yellow Large Solid. 



WHITE PLUME — Introduced with the claim that it 

 was entirely self -blanching and needed no earthing up; but 

 no good celery can be grown without earthing up or some 

 substitute for it. The inner leaves are white and the blanched 

 celery is quite handsome and attractive, and it comes to 

 maturity earlier than most sorts. We think it is not superior 

 in any particular to the Golden Yellow Large Solid, and 

 inferior both in quality and beauty. 



GOLDEN HEART — 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 full, is 

 of a light yellow, making this an exceedingly showy and 

 desirable variety for both market and private use. Most of 

 the extensive cultivators after trying other varieties return 

 to this for their general crop. 



BOSTON MARKET.— For many years one of the most 

 popular sorts in the markets of Boston. It forms a cluster 

 of heads instead of a single large one, and is remarkably 

 tender and crisp. The best variety for light soils. 



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 variety. 



CRAWFORD'S HALF DWARF.-The favorite variety 

 with New York city market gardeners. When blanched it is 

 of rather a yellowish-white, 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. 



GIANT PASCAL.— This is perhaps the best celery for 

 general crop ever introduced. Developed from the Golden 

 Yellow Large Solid, it retains the beautiful color when 

 blanched, the thick, solid, crisp stalks, and the incomparable 



flavor of that variety, and in addition is much stronger 

 growing and larger, making perfectly blanched stalks fully 

 two feet in length. It blanches perfectly in a very few days; 



is a fine keeper and shipper, retaining its color and fresh 

 appearance a long time. Owing to its fine keeping qualities, 

 this should be planted to follow Golden Yellow Large Solid. 



PERFECTION HEARTWELL.-The best flavored, 

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

 a little taller than the Crawford's Half Dwarf, and a little 

 later in maturing. The stalks are medium sized, round, very 

 solid, crisp and tender, and of exceedingly fine and nutty 

 flavor. 



SEYMOUR'S WHITE SOLID.— A large sized, vigorous 

 growing variety; stalks white, round, very crisp, perfectly 

 solid, and of superior flavor. 



INCOMPARABLE DWARF CRIMSON. — The red 

 varieties keep better through the winter, and are generally 

 considered to be of superior flavor, and they are yearly 

 becoming more popular. This is a dwarf sort, of deep, rich 

 color, very crisp and of the highest flavor. 



CELERIAC, OR TURNIP ROOTED.— The root of this 

 varietv is turnip shaped, tender and marrow like, having a 

 sweeter taste and stronger odor than other varieties. It is 

 used principally for seasoning meats and soups. 



CELERIAC, LARGE SMOOTH PRAGUE.— An im- 

 proved form of turnip rooted celery, producing large and 

 smooth roots, which are almost round, and with very few 

 side roots. Plants vigorous, with large, deep green foliage. 



Celeriac. Large Smooth Prague. 



