32 
D. M. FERRY & CO’S 
Before the freezing up of the ground, the most of the 
crop should be taken up, retaining the roots and soil 
adhering, and removed to the cellar, where they should 
be packed in earth or sand, without covering the ends 
of the leaves. A portion may be allowed to remain in 
the ground, but they must be protected from wet 
weather by boards, in the form of a roof. Celery may 
be taken up for use any time during the winter, when 
the weather will permit. 
Another method of Growing Celery has lately 
been successfully adopted, viz . Sow the seed in open 
ground as soon as it is fit to work in spring, in rows, 
three feet apart, and keep clear from weeds and well 
cultivated, cutting down the tops once or twice till the 
plants have become stocky and strong. At the usual 
time of transplanting, say from middle of June to mid¬ 
dle of July, transplant into roivs % not trenches , three or 
four feet apart, and six inches apart in the row, taking 
care to press the earth firmly around the plants. Un¬ 
less care is taken in this respect, many plants are apt to 
•die. In about six weeks the earthing up process must 
be commenced,and continued at invervalsduring growth; 
the hand should always be used in pressing the earth 
firmly around each individual plant, and the process 
finished with the spade. By this treatment, fine celery 
can be had for use in early autumn, and we are inclined 
to think this method will entirely supersede the old 
plan of growing in trenches. 
Crawford’s Half-Dwarf. 
Crawford’s Half-Dwarf. — This variety is now 
grown more extensively than any other by the market 
gardeners who supply the New York City markets, and 
is the kind found on the tables of all first class hotels. 
When blanched, it is of rather a yellowish-white, and is 
entirely solid, possessing the nutty flavor peculiar to the 
dwarf kinds, while it has much more vigor of growth, 
surpassing most of the large-growing sorts in weight of 
bunch, when grown imder the same conditions. 
Dwarf White Solid.— Dwarf, white, of stiff, close 
habit ; solid, crisp and juicy. .Said to keep in good 
order later in the season 
than any other variety. 
Sandringham Dwarf 
White. — Originated in 
the garden of the Prince 
Dwarf White 
Solid. 
Incomparable Dwarf 
Crimson. 
of Wales, and is described as being unusually large, but 
not coarse ; crisp, solid, of fine flavor, and a most excel¬ 
lent table sort. 
Boston Market.—This forms a cluster of heads, in¬ 
stead of a single large one, and is remarkably tender 
and crisp. The Boston market gardeners groiv this va¬ 
riety almost exclusively, and it has become very popu¬ 
lar as a market sort. 
Boston Market. 
Seymour’s White Solid.—A large-sized, vigorous- 
growing variety ; stalks white, round, very crisp, per¬ 
fectly solid, and of superior flavor. 
New Golden Heart. — A new and entirely distinct 
variety, of sturdy, dwarf habit. It is entirely solid, an 
excellent keeper, and of fine, nutty flavor. When 
