CELERY 
Carters Solid Ivory Celery ( see Photograph) . — Carters 
Solid Ivory Celery is of extreme dwarf compact habit 
and beautiful white colour. If the heads are tied 
with raffia it will assist, not only in keeping the celery 
perfect, but also to exclude superabundant moisture. 
We have records of no less than 323 First Prizes 
awarded this variety during the past few seasons. 
Price, .25 per pkt. ; 1.00 per oz. ; 3.00 per J4 lb. 
OTHER WHITE VARIETIES 
Carters Incomparable Dwarf White. — A use- 
ful variety; of stiff, compact habit .... 
Per 
pkt. 
.16 
Per 
oz. 
.76 
Per 
Klb. 
2.60 
Boston Market. — The finest flavoured variety 
in cultivation. Blanching pure white, crisp, 
and solid. A splendid keeper 
.16 
.76 
2.60 
Carters White Celery. — This is a select stock, 
producing large heads of good flavour . . . 
.16 
.76 
2.60 
Golden Self Blanching. — The best early 
variety, largely grown for early market. 
Stalks solid and crisp, with a nutty flavour . 
.16 
.60 
2.00 
Henderson’s White Plume. — Inner leaves 
being naturally white little blanching is 
required 
.10 
.60 
1.60 
Wright’s Grove Giant White. — Large grow- 
ing variety; of fine juicy flavour 
.10 
.60 
1.60 
Carters Incomparable Crimson Celery. — A dwarf- 
growing variety of clean and refined appearance, very 
crisp, and delicious flavour. 
Price, .25 per pkt. ; .75 per oz. ; 2.50 per 34 lb. 
Carters Giant Pink. — A superb variety, specially 
recommended for exhibition. Heads of this variety 
formed part of the Champion Exhibit of Vegetables 
(open to the world), Shrewsbury, 1912. It was 
greatly admired. 
Price, .20 per pkt. ; .50 per oz. ; 1.50 per 34 lb. 
OTHER RED VARIETIES 
Manchester Giant Red. — Large growing; 
solid and of good colour 
Wright’s Grove Pink. — Medium-sized heads; 
very crisp; of delicate flavour 
Large-Rooted Celeriac or Turnip-Rooted Celery 
Per 
pkt. 
Per 
oz. 
.16 
.60 
.15 
.36 
.10 
.25 
Per 
J* lb. 
1.50 
1.26 
.90 
Solid Ivory Celery 
Celery Seed for Flavouring Soups. — Price, .10 per oz.; .50 per lb. 
For earliest crop sow in February under glass or on a mild hotbed. Prick out on bottom heat when ready and 
transfer to trenches in May or June. For main crop sow in March or April, and in June or July when plants are large enough 
transplant to trenches, preparing the same by bottoming with good rich loam. Water liberally during July and August; 
earth up gradually during August and September. Lift late in November and for winter storage place upright on damp 
soil in a cellar or root house. Pack closely. One ounce of seed will produce three thousand plants. 
