Celery 
Celery seed is verv slow in germinating and should therefore be sown in finely prepared rich soil, which can 
be kept moist, hor early use, it is advisable to sow in hotbeds or in shallow boxes in the house or early in April 
in the open ground. Pack the soil well over the seed with the foot or with back of the spade. 
Careful weeding by hand will have to be done 
until the young plants get started. Seed sown in 
beds should be transplanted. When the plants are 
set in the open field, trim the tops off and put in 
rows about 5 feet apart, setting plants 6 to 8 inches 
apart. Cultivate constantly during the growing sea- 
son, and as the crop matures it must be earthed up 
or blanched. Sometimes this is done by placing two 
boards upright, close to the plants and filling in 
dirt both on the sides and in between the plants. 
The stalks are handled by hand, but the soil must 
not be allowed to get in the center. Sometimes 
Celery is set in beds about 4 feet wide, 6 inches be- 
tween plants and 12 inches between rows, the earth 
being thrown out on each side of the bed. Then 
as it grows it is earthed in for blanching. A new 
method of growing Celery, which is sometimes used, 
is to plant a plot completely over, setting plants 
about 6 inches apart. This enormous growth shades 
the young stalks so that they turn white, but it re- 
quires exceedingly rich, heavily manured soil, deep 
and well drained and plenty of w'atcr for irrigation. 
An ounce sown in about 100 feet produces 5 to 
8.000 plants. Four to 6 oz. produce plants enough 
to set an acre, which mature in 120 to 150 days ac- 
cording to the kind and location. 
GOLDEN SELF=BLANCHING. — The best Celery in 
cultivation and the most profitable for market and 
family use. The handsome appearance and straight, 
strong stalks of this Celery are well brought out in 
the illustration. The heart is large, solid, golden 
yellow in color, and of delicious flavor. It will turn 
at maturity to a yellowish white without banking, 
but like all other Celeries, is improved by having 
some soil brought up to the stalks. Pkt., 10c; oz., 
$1.25; % lb., $4.75. 
GIANT GOLDEN HEART. — It is not only a good 
keeper, but is large, solid, as sweet as a walnut, and 
of a beautiful golden color. Pkt., 5c; oz., 25c; % 
lb., 60c. 
PERFECTED WHITE PLUME is the finest strain 
of White Plume Celery ever grown. Not ouly does 
the stem whiten, but the leaf itself, especially every 
inner leaf, assumes the attractive white color. This 
makes the White Plume Celery one of the most 
showy ornaments that can be put upon the Thanks- 
giving or Christmas dinner table. White Plume is 
usually planted for early use, and for this reason 
should have extra good care. Well-grown White 
Plume is simply perfect, both in palatability and 
beauty, and is the earliest Celery in cultivation. 
Pkt., 5c; oz., 25c; % lb., 75c. 
Golden Self Blanching 
GIANT PASCAL. — Ope of the most popular sorts for 
winter use. It is very large in growth; the stalks arc 
exceptionally thick with very heavy hearts which, when 
blanched, arc of a beautiful creamy yellow color. Very 
brittle and of a superb flavor. Pkt., 5c; oz., 25c; % 
lb., 75c. 
WINTER QUEEN — A very fine variety for winter 
storage. Robust, stocky growth requiring but little labor 
in blanching. The heart stalks are heavy, broad and 
solid, bn t crisp and tender, blanching to a rich creamy- 
white. Pkt., 5c; oz., 25c; % lb., 75c. 
Celeriac, or Turnip-Rooted 
Produces large turnip-like roots which keep well for 
winter use; it is highly esteemed either cooked for fla- 
voring soup or sliced and used with vinegar, making 
an excellent salad. It is cultivated like celery, little or 
no earthing being required. Ready for use in October. 
One ounce for 50 feet of row. Pkt., 5c; oz., 25c; % 
lb., 85c; lb., $2.10. 
S3 
NOTICE 
UXINGTol 
If you purchase seed in packets, 
we sell 25 packets for $1.00, 50 
packets for $1.90 postpaid (one 10c 
too TCST«® 
packet counts as two 5c packets, 
etc.). 
Chervil 
Chervil somewhat resembles parsley. It is a hardy 
annual with aromatic leaves which are used for flavoring 
soups or for 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 arc about two inches high, transplant or thin 
to about one foot apart. They are ready for use in six 
to ten weeks from sowing. 
19 
