D. M. FERRY & CO.. DETROIT, MICH. 
29 
CELERY —Continued 
_ , T . , We consider this the best in quality 
kvans lriumpn of the large, late sorts. The variety 
produces a very strong ami vigorous plant with dark green 
foliage and large stalks which when blanched are attractive 
light yellow or nearly white, crisp, tender and of tine flavor. 
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 pop¬ 
ular 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; ‘4 Lb. 75c; Lb. $2.50 
r> f This is considered the most attrae- 
W inter Reliance tive in color and the best in quality 
of any of the late keeping sorts. Plant 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 light creamy yellow, very handsome. Its 
quality is unsurpassed by any variety of its class and is de¬ 
cidedly superior to most of the older, long keeping sorts. 
Pkt. 5c; Oz. 35c; 2 Oz. 60c; >4 Lb. $1.00; Lb. $3.50 
_ i_> c Keeps the best of any celery yet in¬ 
trench S OUCCesS trodheed. Growth compact and 
short in stem so that plants may be well earthed up for 
blanching while- growing close together. Foliage dark 
green; heartlarge, solid and formed early; 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 
remains firm, solid and in perfect condition until late in the 
spring. Pkt. 5c; Oz. 35c; 2 Oz. 60c; *4 Lb. $1.00; Lb. $3.50 
. /-*, , Not suitable for blanch- 
joup, Of Cutting l^elery ing but is sown thick in 
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; ‘4.Lb. 40c; Lb. $1.25 
;ELERY SEED FOR FLAVORING. Oz. 10c; '4 Lb. 20c; Lb. 50c. 
Winter Reliance 
pri FRI Af OR TURNIP ROOTED CELERY. 
'-'*-**-**-»*^*^^> Sow seed at the same season and 
give the same treatment as common celery. Trans¬ 
plant to moist, rich soil, in rows two feet apart and 
six inches apart in row. Give thorough culture. As 
the roots are the edible portion it is not necessary 
to earth up or “handle” it. After the roots have at¬ 
tained 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, 
w o .i n An improved form 
Large smooth Jrrague of turnip rooted 
celery, excellent for soups and stews. Produces 
roots of m arly globular shape and comparatively 
smooth surface. Pkt. 5c; Oz. 20c; 2 Oz. 35c; 
y 4 Lb. 60c; Lb. $2.00 
/^l_II7 D \ /f ¥ A hardy annual with aromatic 
VxIT 1 I.v Y LM~d leaves resembling parsley in 
appearance and by many considered superior to that 
vegetable in flavor. The young leaves are used in 
soups and salads and for flavoring and garnishing 
dishes of meats and vegetables. They are ready for 
use in six to ten weeks from sowing. 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, transplant or 
thin to about one foot apart. 
^ ij Greatly superior to the old. plain variety, 
Lurled being earlier, handsomer and having fully 
as fine fragrance and flavor. Pkt. 5c; Oz. 10c; 
2 Oz. 20c; 1/4 Lb. 30c; Lb. $1.00 
French’s Success 
