36 



M 



FRRRY & GO'S DESCRIPTIVE CATALOGUE 



C EL Li el R. JL "- Continued 



»-. U> C A late maturing variety which keeps the best of any celery yet introduced. The growth is compaui 



rrencn S success and short in stem so tliat the plants may be well earthed up for blanching while growing close to- 

 gether. The foliage is dark green. The heart is large, solid and is formed early. The stalks become when blanched almost 

 white or very light creamy yellow, thick, yet brittle, without stringiness and of good quality. It requires more time to 

 mature than some sorts but remains firm, solid and in fine condition until late in the spring. Pkt. 10c; Oz. 35c; 2 Oz. 60c; 

 1/4 Lb. $1.00; Lb. $3.50 

 Q r^ ... ^ I This is not suitable for blanching but the seed is sown thickly in rows. The tops grow 



■DOUp or l.^Utting' L^elery very rapidly and furnish a succession of cuttings throughout the season. The stalks are 

 cut when three or four inches high for use as tlavoring for soups or stews. Pkt. 10c; Oz. 15c; 2 Oz, 25c; Vi Lb. 40c; Lb. $1.25 



CELERY SEED FOR FLAVORING. Oz. 10c; 2 Oz. 15c; 1/4 Lb. 20c; Lb. 50c. 



CELERIAC or Turnip Rooted Celery 



In this kind of celery, the roots have been developed by cultivation and not the leaf-stalks. The roots, which are edible 

 portion, keep well for winter use and are excellent for soups and stews. They are also cooked and sliced as a salad. 



Sow seed at the same season and give the same treatment as common celery. Transplant to moist, rich soil, in rows two 

 feet apart and six inches apart in row. Give thorough culture. It is not necessary to earth up or "handle"' the plants. After 

 the roots have attained a diameter of two inches, they are fit for use. 



Tokeepthroughthe winter pack in damp earth or sand and put in the cellar or leave out 

 of doors, covering with earth and straw like beets and carrots. 



I Q *k D ^'^^ improved variety of turnip rooted celery producing 



JLa.rge iDniOOtll Jr rague large roots of nearly globular shape and comparatively 

 smooth surface, Pkt. 10c; Oz. 25c; 2 Oz. 40c; V4 Lb. 75c; Lb. $2.50 



CHERVIL 



A hardy annual with aromatic 

 leaves somewhat resembling parsley 

 and by many considered superior to 

 it in flavor. The young leaves are 

 used in soups and for flavoring and 

 garnishing meats and vegetables. 



Sow in early spring in rich, well 

 prepared soil. The seed is slow to 

 germinate, sometimes remaining in 

 the earth four or five weeks before 

 the plants appear. When the plants 

 are about two inches high, transplant 

 or thin to about one foot apart. They 

 are ready for use in six to ten weeks 

 from sowing. 



1^ I 1 This very finely curled, 



V/'UrleCl double sort is much su- 

 perior to the plain variety, being 

 early maturing, handsomer and 

 having fully as fine fragrance and 

 flavor. Pkt. lOc; Oz. 25c; 2 Oz. 40c; 

 1/4 Lb. 75c; Lb. $2.25 



CHICORY 



f D 1. J The dried and 



L.arge KOOtea prepared roots 

 -.^ Cr^Cfg^^ are much nsed as a 

 ur v.,oiicc substitute for coffee, 

 and the young leaves may be used 

 as a spring salad. Our stock is the 

 improved type, with very much 

 larger, smoother, whiter and pro- 

 portionately shorter roots than the 

 old kind. 



Sow seed as early in spring as the 

 ground can be prepared, in rather 

 light, moderately rich soil, in drills 

 two to two and one-half feet apart 

 for either garden or field culture. 

 When the plants are sufficiently 

 large, thin to six inches apart in the 

 row and cultivate well. Pkt. 10c; 

 Oz. 20c; 2 Oz. 35c; V4 Lb. 60c; 

 Lb. $2.00 



\X7**.l C {French Endive) The leaves and leaf -stems of this variety 

 WltlOOr are blanched and used as a salad like Endive or Cos 

 Lettuce. 



Sow seed about one inch deep in the open ground in May or June in 

 rows about eighteen inches apart. Thin plants to six inches apart in 

 the row. In the fall the roots should be lifted, the leaves trimmed to 

 within one and one-half inches of the crown, the side roots broken off 

 and the roots shortened to a uniform length of about nine inches. The 

 roots are then placed upright in a trench about eighteen inches deep, 

 setting the roots about two inches apart and the crowns at a depth of 

 about nine inches below the level of the top of the trench. Fill in the 

 trench with fine rich soil. If more rapid growth is desired cover the 

 rows with a mulch of manure about one and one-half feet deep. The 

 new tops will attain the proper size in from four to six weeks. 

 Pkt. 10c; Oz. 30c; 2 Oz. 55c; Va, Lb. 90c; Lb. $3.00 



CHIVES— Allium Schoenoprasum Xnt^iT^^l 



salad and for flavoring soups. It also makes an excellent ornamental 

 garden bed edging which may frequently be cut, a new growth of 

 leaves appearing soon after each cutting. The plants grow about 

 ten inches high. One sowing will answer for about three years. 

 Ceuery, French s Success Pkt. 10c; Oz. $1.00; 2 Oz, $1.50; % Lb. $2.50 



WiTLOOF OR French 

 Endive 



