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 stocky. 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 

 liabihty 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 otit 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 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. 



GU V 11 c IC Dl U* "^^^^^ ^^ *^^ standard celery for early use. It is in condition as early in the fall 



olden Y ellOW t^elr Dia.ncning' as any and we have yet to find a strain better in quality and appeai-ance than our 



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



celery. It is excellent for the home garden. The plants ai-e of niedium 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 mininmm 



expendittire of time and labor. Its handsome color, crispness, tenderness, freedom from stringiness. and fine nutty flavor 



have established it as a superior fir.st early sort. (For further description, see page 3) Pkt. 10c; ^ Oz. 75c; Oz. $1.00; 



2 Oz. $1.60; Va Lb. $2.75; Lb. $10.00 

 -■T.ri . 1^1 A handsome, very early variety. The leaves are light, bright green at base, shading nearly white at 



Wnite 1 lume tips, 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. Although 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 demand 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; Va Lb. 



$1.00; Lb. $3.50 

 r. Dl 1 . A comparatively new early 



Hasy Diancning variety recommended for both 



the home and market garden. The plants make a 



rapid and vigorous growth producing rather thick, 



solid stalks of excellent quality and rich nutty flavor. 



Although one of the earliest varieties to blanch it is^ 



also an excellent keeper and if stored when green will 



be found to be as satisfactory in this respect as many 



of the late maturing sorts. (See cut and further descrip- 

 tion, page 3) Pkt. 10c; Oz. 85c; 2 Oz. $1.35; V4 Lb. 



$2.25; Lb. $8.00 

 ^1 1 . An early maturing sort of most excellent 



V^OlllinDia shape and quality for the home market 



and private garden. It is extensively grown for ship- 

 ment. 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 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 propea-ly 



blanched changes from yellow with tinge of green to 



a light golden yellow. In season it follows in close 



succession Golden Yellow Self Blanching. We con- 

 sider it unsurpassed in its rich nutty flavor. Pkt. 



10c; Oz. 50c; 2 Oz. 85c; V4 Lb. $1.40; Lb. $5.00 

 ^' . ry 1 This is a green leaved variety 



Oiant rascal developed from the Golden Yellow 



Self Blanching and we recommend it as 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 broad- 

 ening 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 anv other kind. 



Pkt. 10c; Oz. 35c; 2 Oz. 60c; V4 Lb. $1.00; Lb. $3.50 

 WT* t. D 1* This is considered the most 



Winter Keliance attractive in color and the 



best in quality of any of the late keeping 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 Golden Yellow Self Blanching 



