28 
D. M. FERRY & CO'S DESCRIPTIVE CATALOGUE. 
CELERY 
Sow the seed (which is slow to germinate) in shallow boxes indoors or in a finely prepared seed bed out of 
doors 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 temperature above 
60 w Fr. When the plants are one to two inches high, thin out and transplant so that they may stand three inches apart 
each way. When they are four inches high, cut off the tops, which will cause the plants to grow stocky. 
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 Julv. 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. When 
the plants are nearly full grown they should be 41 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 likelv 
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, but celery 
so blanched is more likely to become pithy than that blanched with earth. Carl* 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 what is termed the new 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. 
Golden Yellow Self Blanching 
p 1 l v 11 This is the best celery for early use. It 
LxOlaen I 011OW is ill condition as early in the fall as 
Sf>lf Rlanrhincr any and we have yet to find an extra 
LJt dunning ear iy sort equal in quality and appear¬ 
ance to our stock of Golden Yellow Self Blanching. Critical 
gardeners generally depend upon our stock to produce their 
finest early celery. Plants of medium size, compact and 
stocky, with yellowish green foliage. As they mature the in¬ 
ner stems and leaves turn a beautiful golden yellow so that 
blanching is effected at a minimum expenditure of time and 
labor. The handsome color, crispness, tenderness, freedom 
from stringiness, and fine nutty flavor of this variety have 
fully established it as the standard first early sort. Pkt. 5c; 
Oz. $1.00; 2 Oz. $1.60; V 4 Lb. $2.75; Lb. $10.00 
TTri •• pi A handsome, very early variety much in 
W lllte i 1UIT1C demand as a market sort, on account of 
its very attractive appearance and requiring a very short 
time for blanching. Leaves light, bright green with tips al¬ 
most white. 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. While this variety 
is very attractive in appearance, 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 after it is earthed up. An Improved White 
Plume with longer stems is being offered but careful com¬ 
parison with our stock shows that it is not equal in quality 
nor so desirable as that we offer. Pkt. 5c; Oz. 30c; 2 Oz. 55c; 
Vi Lb. $1.00; Lb. $3.00 
p i i • An early maturing sort unsurpassed in shape 
^OlUmDia and quality. 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 lias in it 
mdre 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 foliage is of a dis¬ 
tinctly light shade of green with a tinge of yellow. In season 
it follows in close succession Golden Yellow Self Blanching. 
Its quality is certainly exceptionally fine, some connoisseurs 
considering it equal or even superior to either Golden Yellow 
Self Blanching or Giant Pascal. Pkt. 5c; Oz. 60c; 2 Oz. $1.00; 
14 Lb. $1.75; Lb. $6.00 
Dwarf White Solid riety. Stalks moderately thick and 
distinctly ribbed, solid, crisp and of excellent quality. This 
variety is also sold as Large Kibbed Kalamazoo and Kalama¬ 
zoo. Pkt. 5c; Oz. 25c; 2 Oz. 40c; V 4 Lb. 75c; Lb. $2.50 
Seymour’s White Solid 
round, very crisp, perfectly solid and of superior flavor. 
Matures a little earlier than Giant Pascal. Pkt. 5c; Oz. 15c- 
2 Oz. 25c; V 4 Lb. 40c; Lb. $1.50 
r* • , t> 1 This is a green leaved variety developed 
Lxiant r aSCal from the Golden Yellow Self Blanching and 
we recommend it as being of the very best quality for fall 
and early winter use. It blanches to a beautiful yellowish 
white color; is very solid and crisp and of a fine nutty flavor. 
The stalk is 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. 5c; Oz. 25c; 
2 Oz. 40c; y 4 Lb. 75c; Lb. $2.50 
