M. FERRY & GO'S DESCRIPTIVE CATALOGUE 



27 



CELERY-Continued 



MJWtio Pliim^ While we are fully aware that 

 VTlllLc riUIIlC this variety has great merit 

 as an early market sort, being as early as any 

 and very attractive when tit for use, yet we do 

 not think that it compares favorably with the 

 Golden Yellow Self Blanching either in flavor 

 or solidity, or that it will remain in condition 

 for use as long after it is earthed up. Plants 

 hght yellowish green with tips of leaves almost 

 white. As they mature, the inner stems and 

 leaves turn white and require to be earthed up 

 but a shoi't time before they are in condition 

 for use. Where a fine appearing celery at a 

 minimum amount of labor, is the object this variety 

 will give entire satisfaction. An Improved White 

 Plume with longer stems is being offered but careful 

 comparison with our stock shows that it is not equal 

 in quality or so desirable as that we offer. Pkt. 5c; 

 Oz. 20c; 2 Oz. 35c; ^ Lb. 60c; Lb. $3.00 



PrkliimKiA See colored plate, page 3, 

 V/UIUIIIUia and description page 2. 



DWARF WHITE SOLID. An erect, compact growing variety. 

 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. 15c; 2 Oz. 35c; 

 %Lb. 40c; Lb. $1.50 



PERFECTION HEARTWELL. A medium green, second early 

 variety. The plants are taller than Dwarf White Solid and a 

 little later in maturing, being one of the earliest green leaved 

 sorts. The stalks are of medium size, round, very solid, crisp, 

 tender, white and of fine flavor. Pkt. 5c; Oz. 30c; 3 Oz. 35c; 

 % Lb. 60c; Lb. $3.00 



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

 variety; stalks white, round, very crisp; perfectly solid and of 

 superior flavor. Matures a little earlier than Giant Pascal. 

 Pkt. 5c; Oz. 15c; 3 Oz. 35c: ^ Lb. 40c; Lb. $1.50 



Ci^ni Doc/^ol This is a green leaved variety developed from 

 VJIdni rd^tdl the GoUlen Yellow Self Blanching and is an 

 excellent sort for fall and winter use. It blanches to a beau- 

 tiful 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 

 rich soil and high culture this variety will be wholly satisfac- 

 tory if a large growing, medium late celery of excellent qual- 

 ity is desired. Especially recommended for the south where 

 it is prized more than almost any other kind. Pkt. 5c; 

 Oz. 15c; 3 Oz. 35c; % Lb. 40c; Lb. $1.60 



Fv;in«* Trilimnh ^s grown by us this is one of the best 

 L^ valid I I IUI1I|JII late sorts. The variety produces a very 

 strong and vigorous plant with large, very white, crisp, tender 

 and fine flavored stalks. It is late and requires the whole 

 season to develop but will keep well for a very long time and 

 has proven to be one of the most popular late varieties. When 

 it is 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. 30c; 3 Oz. 35c; 

 %Lb. 60c; Lb. $3.00 



Fri>nrh*« ^iirro«« Keeps the best of any celery yet intro- 

 I icill^ll » JUi^l^Cdd duced. Growth compact and short in 

 stem so that plants may be well earthed up for blanching 

 v/hile growing close together. Foliage dark green; heart 

 large, solid and formed early; stalks white, thick, yet 

 brittle and without striuginess and of good quality. It 

 requires more time to mature than some sorts but re- 

 mains firm, solid and in perfect condition until late in 

 . spring. We recommend it as the best variety for the late 

 market. Pkt. 5c; Oz. 30c; 3 Oz. 55c; 3^ Lb. $1.00; 

 Lb. $3.00 



FRENCH'S Success Celery. 



SOUP, OR CUTTING CELERY. This variety is not suitable 

 for blanching but is adapted to sowing thick in rows and 

 cutting when three or four inches high, to use for soup 

 flavoring. The tops grow very large and rapidly and if cut 

 repeatedly a succession will be furnished throughout the 

 season. Pkt. 5c: Oz. 1 5c: 3 Oz. 35c; h Lb. 40c; Lb. $1.25 



CELERY SEED FOR FLAVORING. Oz. lOc; 3 Oz. 10c; 

 h Lb. 15c; Lb. 30c. 



CELERIAC, OR TURNIP ROOTED CELERY 



CULTURE- -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 or carrots. 



I ardP Smftftfh Pm^IIP Unimproved form of turnip-rooted celery producing large and smooth roots which 

 L.ai ^K, oi I luuii 1 r I a^uc^ ^re almost round and with very few side roots. Plants vigorous, with large, deep green 

 foliage. Pkt. 5c; Oz. 30c; 3 Oz. 35c; % Lb. 60c; Lb. $3.00 



^|J|CD\f|l A hardy annual, worthy of more general use for flavoring and garnishing. The curled variety is 

 y.| I L|\ V I L ^'^^^ more beautiful than parsley and can be used to great advantage in beautifying dishes of meats 

 and vegetables. The leaves are ready for use in six to ten weeks from sowing the seed. 

 Culture— Sow in early spring in rich, weU prepared soil and when plants are well established transplant to about 

 one foot apart. 



r*iirli>rl Greatly superior to the old, plain variety, being earlier, more handsome and having fully as fine fragrance 

 VfUl l«;u and flavor. Pkt. 5c; Oz. 10c. 3 Oz. 30c; h Lb. 30c; Lb. $1.00 



