D. M. FERRY & CO'S DESCRIPTIVE CATALOGUE. 
be simply “ handled ” and then at the approach of 
severe freezing 
weather taken up 
and set out com¬ 
pactly so that all 
but the tops of the 
leaves can be 
covered with sand, 
in a light cellar or 
an unused cold 
frame, which can be 
kept just above the 
freezing point, and 
it will then gradu¬ 
ally blanch so that 
it may be used 
throughout the 
winter. 
Golden Heart. 
—A distinct variety, 
of sturdy, dwarf 
habit. It is solid, 
an excellent keeper, 
and of line, nutty flavor. 
When blanched, the 
heart, which is large and 
full, is of a light yellow, 
Golden Heart. making this an exceed¬ 
ingly showy and desirable variety for both market and 
private use. Most of the extensive cultivators after 
trying other varieties return to this for their general crop. 
Celeriac, Large Smooth Prague. 
Crawford’s Half Dwarf. — The favorite variety 
with New York City market gardeners. When blanched 
it is of rather a yellowish-white, and is entirely solid, 
possessing the nutty flavor peculiar to the dwarf kinds, 
while it has much more vigor of growth, surpassing 
most of the large growing sorts in weight of bunch. 
Dwarf White Solid. — Dwarf white, of stiff, close 
habit; solid, crisp and juicy. Said to keep in good 
order later in the season than any other variety. 
Boston Market. — The most popular sort in the 
markets of Boston, and the only one planted by the 
market gardeners of that vicinity. It forms a clustet 
of heads, instead of a single large one, and is 
remarkably tender and crisp. The best variety for 
light soils. 
Golden Yellow Large Solid.— This is some¬ 
times sold as Golden Self-Blanching, and it is quite 
as self-blanching as White Plume, or any other 
kind. The entire plant is of a yellowish-green color, 
and as it approaches maturity the inner stems and 
leaves become a beautiful yellow color, adding much 
to its beauty, but by no means dispensing with the 
necessity of blanching. It grows to a good size, 
and when well grown and blanched it is of excellent 
quality and very beautiful. 
White Plume. — Introduced with the claim that 
it was entirely self-blanching and needed no earth¬ 
ing up; but no good celery can be grown without 
earthing up or some substitute for it. The inner 
leaves are white and the blanched celery is quite 
handsome and attractive, and it comes to maturity 
earlier than most sorts. We think it is not. superior 
in any particular to the Golden Yellow Large Solid, 
and inferior both in quality and beauty. 
Seymour’s White Solid. — A large sized, vig¬ 
orous growing variety; stalks white, round, very 
crisp, perfectly solid, and of superior flavor. 
Incomparable Dwarf Crimson. — The red 
varieties keep better through the winter, and are 
generally considered to be of superior flavor, and 
they are yearly becoming more popular. This is a 
dwarf sort of deep, rich color, very crisp, and of the 
highest flavor. 
Celeriac, or Turnip Rooted.— The root of this 
variety is turnip shaped, tender and marrow like, 
having a sweeter taste and stronger odor than other 
varieties. It is used principally for seasoning meats 
and soups. 
Golden Yellow Large 
Solid. 
