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M. FERRY & CO., DETROIT, MICH. 



CULTimE— '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 temperature above 

 60* Fr. "When the 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 of 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 sttccess 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 

 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 p?'essm5r the soil firmly ahoxit 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 the 

 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 

 liability 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 un- 

 used 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 the 

 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. 



Golden Yellow Self Blanching 



This is the best celery for early use. 

 Critical gardeners depend upon our 'stock 

 of this sort to produce their finest early 

 celery. Plants of a yellowish green 

 color, but as they mature the inner stems 

 and leaves turn a' beautiful golden yellow, 

 which adds much to their attractiveness 

 and makes the work of blanching much 

 easier. The handsome color, crispness, 

 tenderness, freedom from stringinessand 

 fine nutty flavor of this variety make it 

 only necessary to be tried in order to es- 

 tablish it as the standard of excellence 

 as an early sort. Pkt.oc; Oz. 45c; 2 Oz.85c: 

 3^ Lb. $1.50; Lb. $4.50 



Rose Ribbed Paris 



Very attractive and of splendid quality. 

 In general character this sort resembles 

 the Golden Yellow Self Blanching from 

 which it originated, but the plant is more 

 compact, the stalks a little larger and 

 the upper portions, particularly of the 

 heart stems, are a richer, deeper yel- 

 low beautifully blended with pink. The 

 stalks are a very rich and wax-like yel- 

 low. The plant is stout and vigorous and 

 as self-blanching as any variety in culti- 

 vation. The leaves are broad' the outer 

 ones dark green, but becoming more yel- 

 low toward the center until those of the 

 heart are deep yellow. Though the ribs 

 are prominent ' the large, thick stalks 

 are practically stringless and wonder- 

 fully crisp, tender and well flavored. 

 We have carefully tested this sort and 

 we believe it to be one of the most valu- 

 able kinds in cultivation both for the 

 home garden and those markets which 

 demand vegetables of high quality. No 

 celery gro^-er or market gardener should 

 faU to grow it extensively. Pkt. 5c; 

 Oz. 2oc; 2 Oz. 40c; ^ Lb. 75c;' Lb. $2.50 



Golden Yellow 

 Self Blanching Celery. 



