28 
D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
CELERY 
Sow the seed (which is slow to germinate) from about February 20 to April 20 in shallow boxes indoors or sow in a finely 
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 that 
tli.- 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 temper- 
at un- above WP F. When the plants are one to two inches high, thin out and transplant so that they may stand two or three 
inches apart each way. When they are four inches high, cut off the tops, which will cause the plants to grow stocky. Plants 
are usually set out when about five inches high. It is well to cut off the lower half of the roots before transplanting, 
J he 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, t he 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 July. The 
most desirable time will depend upon local climate and is that which will bring the plants tc 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. The compacting of the soil excludes 
the air from the roots until new rootlets are started. The only care now' necessary for about six weeks is to keep the plants free 
from weeds by frequent cultivation. 
When the plants are nearly full grown they should be “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 Detween 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 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 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 to become pithy than that blanched with 
Care 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 m a dark cellar or an unused cold frame, where the temperature can be kept just above the freezing point and it 
win then gradually blanch so that it may be used throughout the winter. Should the plants begin to wilt, water the loots 
without wetting the stalks or leaves and they will revive again. 
tilery 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. For further cultural information see list of books on inside of back cover. 
Cio1rlf>n Y^llnw This Is the best celer y for early use- ,s 111 condition as early in the fa\l as any 
, i 7ni 1UW oeii Diancning and we have yet to find an extra early sort equal in quality and appearance to our 
stock of CJolden Yellow Self Blanching. Critical gardeners generally depend upon our stock to produce their finest early 
celery. 1 lants of medium size, compact and stocky, with yellowish green foliage. As they mature the inner stems and leaves 
turn a beautiful golden yellow so that blanching Is effected at a minimum expenditure of time and labor. Its handsome 
color, crispness, tenderness, freedom from stringiness, and fine nutty flavor have fully established it as the standard first 
early sort. Pkt. 5c; Oz. $1.65; 2 Oz. $2.85- 
Vi Lb. $5.25; Lb. $20.00 
D1 A handsome, very early variety 
White rlume Leaves light, bright green at 
base, shading nearly white at tips. As the plants 
mature, the inner stems and leaves turn white 
and require to be earthed up but a short time be¬ 
fore they are in condition for use. Although very 
attractive, w e do not think that it compares favor¬ 
ably w ith the Golden Yellow- Self Blanching either 
in flavor or solidity, or that it wiil remain in con¬ 
dition for use as long. White Plume is much in 
demand as a market sort on account of its very 
attractive appearance and requiring a very short 
time for blanching. Pkt. 5c; Oz. 75c; 2 Oz. $1 25- 
V 4 Lb. $2.00 
An earl y maturing sort unsurpassed 
LOllimuia in shape 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 has in it 
more of the rich yellow tint of Golden Y’ellow Self 
Blanching, which variety it resembles very much 
in appearance when trimmed and bunched for the 
market. The foliage is of a distinctly 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. Introduced by us in 1900. (See cut. and 
further description in Supplement, payed) Pkt 5c; 
Oz. 85c; 2 Oz.$1.35; V 4 Lb. $2.25; Lb. $8.00 
Dwarf White Solid ZfiW 
Stalks moderately thick, solid and crisp, becoming 
when blanched attractive light yellowish white. 
This variety is also sold as Large Ribbed Kalama¬ 
zoo and Kalamazoo. Pkt. 5c; Oz. 50c; 2 Oz. 85c; 
Va Lb. $1.50 
Seymour’s White Solid 4^^ 
mg variety; stalks when blanched attractive light 
yellow- or nearly w hite, nearly round, crisp, solid 
and of good flavor. Matures a little earlier than 
Giant Pascal. Pkt. 5c; Oz. 35c; 2 Oz. 60c; 
y 4 Lb. $1.00 
p; . p 1 This is a green leaved variety 
VjiariL rascal developed 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 
w hite 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 broad¬ 
ening and flattening toward the base. With high 
culture this variety will give splendid satisfaction 
as a large growing sort for fall and w’inter use. In the 
„ or. south it is prized more than almost any other kind. 
Uoi den Yellow Self Blanch.no Pkt. 5c; Oz. 50c; 2 Oz. 85c; Va Lb. $1.50 
