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



CELERY 



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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 temperattire above 60'^ Fr. AVhen tlie 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 o-f 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 tlie 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 hability 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 tlie 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. 



/^ U "V 11 This is the best celery for early use. 



VaOiden I enow it is in condition as early in the fall 

 ^*alf Rlan/»ViiritT as any and we have yet to find an 

 OCii UidiK^iiiiig g,^^j,^ g^j.jy gQj.^ ^q^j^j jj^ quality and 



appearance to our stock of Golden Yellow Self Blanching. 

 Critical gardeners generally depend upon our stock to pro- 

 duce their finest early celery. Plants of medium size, com- 

 pact and stocky, with yellowish green foliage. As they 

 mature the inner stems and leaves turn a beautiful golden 

 yellow so that blanching is effected at a minimum expendi- 

 ture 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. $1.65; 2 Oz. $2.85; 

 1/4 Lb. $5.25; Lb. $20.00 



W/k'!- PI '^ handsome, very early variety much in 



Wnite r lume demand as a market sort, on account 

 of its very attractive appearance and requiring a very 

 short time for blanching. Leaves light, bright 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. While this 

 variety is very attractive in appearance, we do not think 

 that it compares favorably with the Golden Yellow Self 

 Blanching either in flavor or solidity, or that it v\-iil remain 

 in condition for use as long after it is earthed up. An Im- 

 proved 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; 1/4 Lb. $1.00; Lb. $3.00 



CI 1 . An early maturing sort unsurpassed in shape 



OlUniDl£l 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 ap- 

 pearance 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 succession Golden 

 Yellow Self Blanching. Its quality is certainly exceptionally 

 fine, some connoisseurs considering it equal or even su- 

 perior to either Golden Yellow Self Blanching or Giant 

 Pascal. Introduced by us in 1906. (See cut. page 29, and 

 further description in Supplement, page 8) Pkt. 5c; Oz. 80c; 

 2 Oz.$1.30; 1/4 Lb. $2.25; Lb. $7.50 

 r\ i* xin •*. o !• 1 -^11 erect, compact growing va- 



Uwarr White bolld riety. stalks moderately thick 

 and distinctly ribbed, solid, crisp and of excellent quality. 

 This variety 'is also sold as Large Ribbed Kalamazoo and 

 Kalamazoo. Pkt. 5c; Oz. 25c; 2 Oz. 40c; Vi Lb. 75c; Lb. $2.50 

 y Wj-t'. c 1*J -^ large sized, vigorous 

 HlOUr S Wnite OOlld 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; Va Lb. 40c; Lb. $1.50 



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Sey 



^ . . T% 1 This is a green leaved variety developed 



(^lant rascal ^rom 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 yel- 

 lowish white color; is very solid and crisp and of a fine nutty 

 flavor. The stalk is of medium height, 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; 'A Lb. 75c; Lb. $2.50 



