*28 
D. M. FERRY & CO., DETROIT, MICH 
CAULIFLOWER-Continued 
Extra Early Dwarl Erlurt 
and is very desirable for forcing or for planting outdoors. 
Plants compact, with few narrow, upright leaves, and suited 
for close planting; forms solid, compact heads even under 
unfavorable conditions, and is therefore one of the most de¬ 
sirable for general use. We think our stock of this is unsur¬ 
passed and we assure our customers that it is as early as any 
catalogued as “ Earliest,” or “ First Early.’ 
Pkt. 25c; %0x. 75c; Oz. $2.25; *2 Oz. $4.2o; 3*Lb. $8.00 
Fvtra Farit/ Paric Heads large, white, compact and 
LA II O Ldl I j % ■ 01 lo solid, of excellent flavor, tender and 
delicious. Leaves large, stalk short. Being so early it must 
always be a favorite, especially with market gardeners. 
Pkt. 5c; Oz. $1.00; *2 Oz. $1.50; \ Lb. $2.50 
FADIV FAVHDITF not q llite 550 earl y ^ the 
LaaKLI I t\M Uhl I L Snowball this is very early, exceed¬ 
ingly hardy, easily grown and by far the best sort for the 
inexperienced grower, as it will head under conditions in 
which many sorts would fail. The plants are large and form 
large heads which are solid, crisp, tender, of fine quality. It 
keeps in condition for use a long time. Several years’ expe¬ 
rience has convinced us that it is one of the hardiest kinds in 
cultivation. We urge you to try it. 
Pkt. 5c; Oz. $1.00; 2 Oz. $1.50; % Lb. $2.50 
Farit/ Frfnrt 0ne of tlie l)est for s eneral cultivation. 
LOI Ij LI IUI t Heads large, close, compact, and very 
white. Pkt. 5c; Oz. $1.25; 2 Oz. $2.25; ** Lb. $4.00 
Early Paris, or Nonpareil 
uniform, close heads, which are tender and delicious. If 
planted at the same time as the Extra Early Paris, it will be 
ready for use when that variety is exhausted. 
Pkt. 5c; Oz. 60c; 2 Oz. $1.00; \ Lb. $1.75 
Le Normand’s Short Stem &££&&£»* 
best sorts. Plant hardy, compact growing, sure heading, and 
producing many leaves which protect the close, solid curd, 
keeping it well blanched. 
Pkt. 5c; Oz. 75c; 2 Oz. $1.25; % Lb. $2.25 
farlv Innrlnn Tlais is a s fcantl ard variety; very tender 
l_ai I j LUIIUUll and quite early ; heads compact, solid and 
of delicious flavor; good for general use. 
Pkt. 5c; Oz. 40c; 2 Oz. 75c; \ Lb. $1.25 
I PrnP AlfliPPQ A valuable late sort, sure to head, of the 
LOI yL rAiyitl o best quality, and very popular with mar¬ 
ket gardeners everywhere. Plant large, but of upright 
growth, the leaves protecting the heads so that they will en¬ 
dure uninjured a frost, that would ruin other sorts. One 
of the very best of tbe late sorts. 
Pkt. 5c; Oz. 80c; 2 Oz. $1.50; \ Lb. $2.75 
Veitch’s Autumn Giant Vi:'/,™!""": 
large, extremely white, firm and compact, and being well pro¬ 
tected by foliage, remain a long time fit for use. The plants 
should be started and transplanted early in the season to insure 
their full development. Pkt.oc; Oz.SOc; 20z.90c; Lb.$1.50 
CELERY 
CULTURE S ° W the See<i ( whicil is R,ow to germinate)in shallow boxes, or in a finely prepared seed bed out of doors, in 
I plants may be kept free from weeds. See 1 
too deep and that the bed is kept moist, almost wet, until the seeds germinate, as plenty of 
straight rows, so that the small 
to it that the seed is not covered 
moisture is essent ial to get a sat¬ 
isfactory growth. When about two inches high, thin out and transplant so that they may stand three inches apart, and 
when the plants are four inches high, cut off the tops, which will cause them to grow stocky. The 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, the essentials to success 
being very rich soil and plenty of water. If good plants are used they may beset out as late as the middle of August, but 
the best results are usually obtained from setting about the middle of June or the first of July. The most desirable time will 
depend upon local climate, and is that which will bring the plants to maturity during cool, moist weather. In setting, pre¬ 
pare broad, shallow trenches about six inches deep and four 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. When the plants are nearly 
full grown they should be “ handled.” which is done by one man gathering '' J ~c 
the leaves together, while a second draws the earth about the YISM 
plant to one-tnird its height, hiking care that none of the earth 
falls between 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 or 
the leaves are visible. Or it may be blanched by pressing the 
leaves together with two wide boards held in place by stakes. 
This is the method commonly used by market gardeners, but 
celery so blanched is more likely to become pithy than that 
blanched with earth. Care should be taken that the plants 
are not disturbed while they are wet or the ground is damp, as 
it would be sure to injure them. A part or the crop may be 
simply “handled.” and then at the approach of severe freezing 
weather taken up and set out compactly in a dark cellar or an un¬ 
used cold frame which can be kept just above the freezing point, 
and it will then gradually blanch so that it may be used through¬ 
out the winter. Should the plants begin to wilt, water the roots 
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 there set¬ 
ting 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 
eacn other and the product will be very white and handsome, but 
we tliiuk it is inferior in quality to that grown by the old method. 
Golden Yellow or gom... 
Large Solid.... Blanching 
This is the Best Celery for Early Use. 
Plants of a yellowish-green color when young, but as they ma¬ 
ture the inner stems and leaves turn a beautiful golden yellow, 
which .odds much to their attractiveness and makes the work of 
blanching milch easier. The handsome color, crispness, tender¬ 
ness, freedom from stringiness and fine nutty flavor of this vari¬ 
ety make it only necessary to be tried in order to establish it as 
The Standard of Excellence as an Early Sort. 
Pkt. 6c; Oz. 35c; 2 Oz. 60c; H. Lb. $1.00; Lb. $3.50 
Golden Yellow Large Solid. 
