28 
D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
Winter Reliance 
pri PR! A C OR TURNIP ROOTED CELERY 
In this kind of celery, the roots 
have been developed by cultivation and not the leaf¬ 
stalks. The roots, which are the edible portion, keep 
well for winter use and are excellent for soups and 
stews. They are also cooked and sliced as a salad. 
Sow seed at the same season and give the same 
treatment as common celery. Transplant to moist, 
rich soil, in rows two feet apart and six inches apart 
in row. Give thorough culture. It is not necessary to 
earth up or “handle” the plants. After the roots have 
attained a diameter of two inches, they are fit for use. 
To keep through winter pack in damp earth or sand 
and put in the cellar or leave out of doors, covering 
with earth and straw like beets and carrots. 
I O .1 r% This improved va- 
Large smooth Prague riety produces large 
roots of nearly globular shape and comparatively 
smooth surface. Pkt. 5c; Oz. 30c; 2 Oz. 55c; 
Va Lb. 90c; Lb. $3.00 
¥-¥pi? I A hardy annual with aromatic 
leaves resembling parsley and 
by many considered superior to it in flavor. The 
young leaves are used in soups and salads and for 
flavoring and 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 are about two inches high, trans¬ 
plant or thin to about one foot apart. They are ready 
for use in six to ten weeks from sowing. 
/"' l l This sort is greatly superior to the old, 
juried plain variety, being earlier, handsomer 
and having fully as fine fragrance and flavor. 
Pkt. 5c; Oz. 15c; 2 Oz. 25c; Vi Lb. 40c; Lb. $1.25 
CELERY —Continued 
French’s Success 
r > 't* • i The variety produces a very strong 
ILVanS 1 riumpn and vigorous plant with dark green 
foliage and large stalks which when blanched are attractive 
light yellow or nearly white, crisp, tender and of fine llavor. 
It is late maturing and requires the whole season to de¬ 
velop but will keep well for a long time. Pkt. 5c; Oz. 25c; 
2 Oz. 40c; Va Lb. 75c; Lb. $2.50 
ur* . o l* This is considered the most attrac- 
W inter ixeliance tive in color and the best in quality 
of any of the late keeping sorts. The plants are moderately 
dwarf, compact, with solid heart and habit of growth very 
well adapted for late keeping. When ready for the late 
market the color is a very attractive light creamy yellow. 
The quality is unsurpassed by any variety of its class and is 
decidedly superior to most of the older, long keeping sorts. 
Pkt. 5c; Oz. 35c; 2 Oz. 60c; Va Lb. $1.00; Lb. $3.50 
r 7 ljo A late maturing variety which 
rrencn S Success keeps the best of any celery yet 
introduced. The growth is compact and short in stem so 
that the plants may be well earthed up for blanching while 
growing close together. The foliage is dark green. The 
heart is large, solid and is formed early. The stalks become 
when blanched almost white or very light creamy yellow, 
thick, yet brittle, without stringiness and of good quality. 
It requires more time to mature than some sorts but re¬ 
mains firm, solid and in fine condition until late in the 
Spring. Pkt. 5c; Oz. 35c; 2 Oz. 60c; Va Lb. $1.00; Lb. $3.50 
o r* .«• r* l This sort is not suitable 
ooup or Cutting Celery for blanching but the 
seed is sown thick m rows for soup flavoring. The tops 
grow very rapidly and furnish a succession of cuttings 
throughout the season. Pkt. 5c; Oz. 15c; 2 Oz. 25c; 
Va Lb. 40c; Lb. $1.25 
CELERY SEED FOR FLAVORING. Oz. 10c; 2 Oz. 15c; 
Va Lb. 20c; Lb. 50c. 
