28 
D. M. FERRY & CO'S DESCRIPTIVE CATALOGUE. 
Sow the seed (which is slow to germinate) from about February 20 to April 20 in shallow boxes indoors or sow in a fin^ 
prepared seed bed out of doors in April in straight rows so that the small plants may be kept free from weeds. See to it th; 
the seed is not covered too deep and that the bed is kept moist, almost wet, until the seeds germinate, as plenty of moisture 
essential to get a satisfactory growth. The seed will not germinate well if planted in a hotbed or where subjected to a temp* 
ature above 00° Fr. When the plants are one to two inches high, thin out and transplant so that they may stand two or thr. 
inches apart each way. When they are four inches high, cut off the tops, which will cause the plants to grow stocky. Flan 
are usually set out when about five inches high. It is well to cut off the lower half of the roots before transplanting. 
The crop is usually made to succeed some earlier one, but in order to grow good celery the soil must be made as rich . 
possible, the essentials to success being very rich soil and plenty of water. If good plants are used, they may be set out as h 
as the middle of August, but the best results are usually obtained from setting about the middle of June or first of July. T 
most desirable time will depend upon local climate and is that which will bring the plants to maturity during cool, moj 
weather. In setting, prepare broad trenches about six inches deep and four to six feet apart, in which the plants should be 
six inches apart, cutting off the outer leaves and pressing the soil firmly about tin* roots. The compacting of the soil excllU ; 
the air from the roots until new rootlets are started. The only care now necessary for about six weeks is to keep the plants ft 
from weeds by frequent cultivation. When the plants are nearly full grown they should be “handled “ which is done bygath 
ing the leaves together while the earth is drawn about the plant to one-third its height, taking care that none of it falls bet wq’ 
the leaves, as it would be likely to cause them to rust or rot. After a few days draw more earth about them and repeat t 
process every few days until only the tops of the leaves are visible. Or it may be blanched by pressing the leaves together w 
two wide boards held in place by stakes or by wire hooks at the top. This is the method commonly used by market gardent 
and the rows need to be only about three feet apart, but celery so blanched is not so good in quality and is more likely tobecoi 
pithy than that blanched with earth. Care should be token that the plants are not disturbed while they are wet or the grou 
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 o 
compactly in a dark cellar or an unused cold frame, where the temperature can be kept just above the fieezing point and 
will then gradually blanch so that it may be used throughout the winter. Should the plants begin to wilt, water the rot 
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 the 
setting the plants six to eight inches apart each way. If the soil is very rich and there is an abundance of water, the plat 
will blanch each other and the product will be very white and handsome, but we think it is inferior in quality to that gru 
by the old method. 
<-i ij V 11 C ir Di i • This is the best celery for early use. It is in condition as early in the fall as a: 
uOluen I enow oeir tsiancnmg and we have yet to find an extra early sort equal in quality and appearance to o 
stock of Golden Yellow Self blanching. Critical gardeners generally depend upon our stock to produce their finest ear. 
celery. Plants of medium size, compact and stocky, with yellowish green foliuge. As they mature the inner stems and lean 
turn a beautiful golden yellow so that blanching is effected at a minimum expenditure of time and labor. Its handsom 
color, crispness, tenderness, freedom from stringiness, and line nutty ilavor have fully established it as the standard fir 
early sort. Pkt. Sc; Oz. $1.65; 2 Oz. $2.$ 
Vi Lb. $5.25; Lb. $20.00 
Xiri • • r>i A handsome, very early variet 
White rlume Leaves light, bright green; 
base, shading nearly white at tips. As the plan 
mature, the inner stems and leaves turn whi 
and require to be earthed up but a short time b 
fore they are in condition for use. Although vet 
attractive, we do not think that it compares favo 
ably with the Golden Yellow Self Blanching eitJn 
in flavor or solidity, or that it will remain in co 
dition for use as long. White Plume is much 
demand as a market sort on account of its vet 
attractive appearance and requiring a very sho 
time for blanching. Fkt. 5c; Oz. 30c; 2 Oz. 55 
Vi Lb. $1.00; Lb. $3.00 
An early maturing sort unsurpasst 
urpi 
in shape and quality. The plant 
Columbia 
of medium height but very stocky and'lieav 
The stalks are thick, almost round, resembling 
shape those of Giant Pascal; the color has in 
more of the rich yellow tint of Golden Yellow Se 
Blanching, which variety it resembles very mui 
in appearance when trimmed and bunched for ik 
market. The foliage is of a distinctly light shade < 
green with a tinge of yellow. In season it follow 
Golden Yellow Self Blanching 
to either Golden Yellow Self Blanching or Gian 
Pascal. Introduced by us in 1806. (See cut. an 
further description in Supplement,pageG] Pkt 5c 
Oz. 75c; 2 Oz.$1.25; Vi Lb. $2.C0; Lb. $7.00 
Dwarf White Solid ^fo^ variety 
Stalks moderately thick, solid and crisp. 1 ecomin 
when blanched attractive light yellowish white 
This variety is also sold as Large Ribbed Kalanui 
. zoo and Kalamazoo. Pkt. 5c; Oz. 25c; 2 Oz 40c 
Vi Lb. 75c; Lb. $2.50 
Seymour’s White Solid vigorous grow 
ing variety; stalks when blanched attractive lieh 
yellow or nearly white, nearly round, crisp, soil 
and of good tlavor. Matures a little earlier thai 
Giant Pascal. Pkt. 5c; Oz. 15c; 2 Oz. 25c| 
Vi Lb. 40c; Lb. $1.50 
Giant I his , is a 1 S 1 I en leaved variet] 
Pascal developed from the Goldei 
’S ellow Self Blanching and we recommend it ai 
being of the very best quality for fall and earlj 
winter use. It blanches to a beautiful yellowish 
white color; is very solid and crisp and of a tint 
nutty flavor. The stalk is of medium height, ver\ 
thick, the upper portion nearly round hut broad' 
ening 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 pirized more than almost any other 
kind. Pkt. 5c; Oz.25c; 2 Oz. 40c; J / 4 Lb. 75c; Lb. $2. 50 
