29 
D. M. FERRY & CO., DETROIT, 
MICH. 
C E L El R Y“ Continued 
C_> We consider this the best in quality 
tva.ns I rilimpn of the large, late sorts. The variety 
produces a very strong and vigorous plant with dark green 
foliage and large, very white, crisp, tender and finely flavored 
stalks. It is late and requires the whole season to develop 
but will keep well for a long time and has proven to be a very 
popular late variety. When properly grown a dozen plants 
trimmed for market will weigh nearly twice as much as the 
same number of some smaller and earlier sorts. Pkt 5c- 
Oz. 25c; 2 Oz. 40c; % Lb. 75c; Lb. $2.50 
p„l* ___ ™ s very desirable variety is con- 
Winter Keliance sidered the most attractive in color 
and the best in quality of any of the late keeping sorts. The 
plant is dwarf growing, compact, with solid heart and habit 
of growth very well adapted for late keeping. When ready 
for the late market the color is a light creamy yellow, very 
handsome. Its quality is unsurpassed by that of any variety 
of its class and is decidedly superior to most of the older, 
long keeping sorts. Pkt. 5c; Oz. 45c; 2 Oz. 85c; Vi Lb. $1.50; 
Lb. $4.50 
EVon/'k’e Keeps the best of any celery yet intro- 
r renLii s JUtcess duced. Growth compact and short 
in stem so that plants may be well earthed up for blanching 
while growing close together. Foliage dark green; heart large, 
solid and formed early; stalks white, thick, yet brittle, with¬ 
out stringiness and of good quality. It requires more time 
to mature than some sorts but remains firm, solid and in 
perfect condition until late in the spring. Pkt. 5c; Oz. 50c; 
2 Oz. 85c; 'A Lb. $1.50; Lb. $5.00 
Soup, or Cutting Celery « n e ' 
thick in rows and the tops are cut when three or four inches 
high for use as soup flavoring. The tops grow very rapidly 
and furnish a succession of cuttings throughout the season. 
Pkt. 5c; Oz. 15c; 2 Oz. 25c; %Lb.40c; Lb. $1.25 
CELERY SEED FOR FLAVORING. Oz. 10c; l A Lb. 15c; Lb. 45c. 
CELERIAC, or Turnip Rooted Celery 
Sow the seed at the same season and give the same treatment as 
common celery. Transplant the young plants to moist, rich soil, 
in rows two feet apart and six inches apart in the row. Give 
thorough culture. As the roots are the edible portion of this 
vegetable, it is not necessary to earth up or “handle” it. After 
the roots have attained a diameter of two inches or over, they 
are fit for use. To keep through winter pack in damp earth or 
sand and put in the cellar or leave out or doors, covering with 
earth and straw like beets and carrots. 
Large Smooth Prague ^ p ^ t f !SU8M? 
soups and stews. Produces roots of nearly globular shape and 
comparatively smooth surface. Pkt. 5c; Oz. 20c; 2 Oz. 35c; 
Vi Lb. 60c; Lb. $2.00 
r-Jp I?\/If A hardy annual with aromatic leaves resem- 
^ T bling parsley in appearance and by many 
considered superior to that vegetable in flavor. It is used for 
flavoring and garnishing dishes of meats and vegetables. The 
leavesare ready for use in six to ten weeks from sowing the seed. 
Sow in early spring in rich, well prepared soil and when plants 
are well established transplant to about one foot apart. 
p.. i j Greatly superior to the old, plain variety, being earlier, 
VxUriea more handsome and having fully as fine fragrance and 
flavor. Pkt. 5c; Oz. 10c; 2 Oz. 20c; V 4 Lb. 30c; Lb. $1.00 
Columbia 
