FERRY & CO., DETROIT, MICH 



35 



CELERY 



Sow the seed (which is slow to germinate) from about February 20 to April 20 in shallow boxes indoors or sow in a finely 

 prepared seed bed out of doors in April 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 temper- 

 ature above 60'^ F. When the plants are one to two inches high, thin out and transplant so that they may stand two or three 

 inches apart each way. When they are four inches high, cut off the tops, which will cause the plants to grow stockj'. Plants 

 are usually set out when about five inches high. It is well to cut off the lower half of the roots before transplanting. 



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 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 pressing the soil firmly about the roots. The compacting of the soil excludes 

 the air from the roots until new rootlets are started. The only care now necessary for about six weeks is to keep the plants free 

 from weeds by frequent cultivation. 



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 and the rows need to be only about 

 three feet apart, but celery so blanched is not so good in quality and 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 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 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 a 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 verj^ 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 qualitj' to that grown by the old method. 



Gl 1 V 11 C IC Rl k* '^^'^^ ^^ *^® standard celery for early use. It is in condition as early in the fall 



Olden I ellOW i^elr Dla.ncningf as any and we have yet to find a strain better in qiiality and appearance than our 

 stock of Golden Yellow Self Blanching. Critical gardeners generally depend upon our stock to produce their finest early 

 celerj-. It is excellent for the home garden. The plants are of medium size, compact and stocky, with yellowish green foli- 

 age. As they mature the inner stems and leaves turn beautiful golden yellow^ so that blanching is effected at a minimum 

 expenditure of time and lab^r. Its handsome color, crispness, tenderness, freedom from stringiness. and fine nutty flavor 

 have established it as a superior first early sort. {For further description, see page 6) Pkt. 10c; ^ Oz. 50c; Oz. 85c; 

 2 Oz. $1.35; V4 Lb. $2.25; Lb. $8.00 



•■^ri .. Tji A handsome, very early 



Wnite rlume variety. The leaves are 

 light, bright green at base, shading nearly 

 white at tips. As the plants mature, the 

 inner stems and leaves turn white and re- 

 quire to be earthed up but a short time 

 before they are in condition for use. Al- 

 though very attractive, 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. White Plume has been much in de- 

 mand as a market sort on account of its very 

 attractive appearance and requiring a very 

 short time for blanching. It is suitable also 

 for the home garden. Pkt. 10c; Oz. 35c; 

 2 Oz. 60c; 1/4 Lb. $1.00; Lb. $3.50 



f^ 1 1 • An early maturing sort of most 



V^OlUmbia. excellent shape and quality 

 for the home market and private garden. It 

 is extensively grown for shipment. 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, however, has in it more 

 of the rich yellow tint of Golden Yellow 

 Self Blanching, which variety it resembles 

 very much in appearance when trimmed and 

 bunched for the market. The outer foliage 

 of the plant when growing is rather light 

 green with tinge of yellow, becoming when 

 blanched yellow with tinge of green. The 

 heart when properly blanched changes from 

 j-ellow with tinge of green to a light golden 

 yelloiv. In season it follows in close succes- 

 sion Golden Yellow Self Blanching. We con- 

 sider it unsurpassed in its rich nutty flavor. 

 (See further description, page 6) Pkt. 10c; 

 Oz. 50c; 2 Oz. 85c; ^4 Lb. $1.40; Lb. $5.00 



f^ianf Pac/»al T^is is a green leaved variety developed from the Golden Yellow Self Blanching and we recommend it as 

 \aia.nL 1 a.SCa.1 being of the very best quality for fall and early winter use for the home garden and market. It blanches 

 to a beautiful yellowish white color, is very solid and crisp, and of a fine nutty flavor. The stalks are 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. 10c; Oz. 35c; 2 Oz. 60c; V4 Lb. $1.00; Lb. $3.50 



AVirif«*f R«&1i9nr>A "^^^ ^^ considered the most attractive in color and the best in quality of any of the late keeping 

 VY ini.er iveiiance sorts. The plants are moderately dwarf, erect and compact, with solid heart. The habit of growth 



is very well adapted for late keeping. When ready for the late market the stalks are a very attractive light creamy yellow. 



The quality is unsurpassed by any variety of its class and is decidedly superior to most of the older, long keeping sorts. 



We recommend it as the best variety for the late market. Pkt. 10c; Oz. 35c: 2 Oz. 60c; Vi Lb. $1.00; Lb. $3.50 



Columbia 



