20 
D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
the leaves are visible, or the leaves may be pressed together 
by two wide boards held firmly a few inches apart by cross 
ties and stakes, when in a few days more it will be fit for use. 
Care should be taken that the plants are not disturbed while 
they or the ground are wet, as it would be sure to injure them. 
Golden Yellow Large Solid, or Golden Self Blanching, 
A part of 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 unused cold frame, which 
can be kept just above the freezing point, and it will then 
gradually blanch so that it may be used throughout the win¬ 
ter. Should the plants begin to wilt water the roots, without 
wetting the stalks or leaves, and they will revive again. 
GOLDEN YELLOW LARGE SOLID, OR GOLDEN 
SELF BLANCHING.—This is beyond doubt the best celery 
for early market use. Plants of a yellowish-green color when 
young, but as thev mature the 
inner steins and leaves turn a 
beautiful golden yellow, which 
adds much to their attractive¬ 
ness and makes the work of 
blanching much easier. The 
handsome color, crispness, ten¬ 
derness, freedom from stringi¬ 
ness and fine nutty flavor of this 
variety makes it only necessary 
to be tried in a given locality in 
order to establish it as tne stand¬ 
ard of excellence as an early sort. 
GOLDEN HEART.—A dis¬ 
tinct variety of sturdy dwarf 
habit. It is solid, an excellent 
keeper, and of fine nutty flavor. 
When blanched, the heart, which 
is largo and full, is of a light 
yellow, making this an exceed¬ 
ingly showy and desirable vari¬ 
ety for both market and private 
use. 
BOSTON MARKET.—For 
many years one of the most 
S Dpular sorts in the markets of 
oston. It forms a cluster of 
heads instead of a single large 
one, and is remarkably tender 
and crisp. The best variety for 
light soils. 
GIANT PASCAL.—This is a 
Golden Heart. green leaved variety devel¬ 
Giant Pascal. 
oped from the Golden Yellow Large Solid and has no superior 
for fall and winter use. It blanches very quickly after earth 
ing up, when it is of a beautiful yellowish-white color, very 
solid and crisp and of a nutty flavor, which cannot be equaled 
by any other sort. The stalks grow broad and thick, a single 
plant making a large bunch. Under high culture this variety 
will give the best of satisfaction. Especially recommended 
for the South, where it grows more satisfactorily than almost 
any other kind. 
DWARF WHITE SOLID.-Dwarf, white, stiff, close 
habit; solid, crisp and of fair quality. Said to keep in good 
condition later in the season than any other variety. This vari 
ety is also sold as Large Ribbed Kalamazoo and Kalamazoo. 
CRAWFORD’S HALF DWARF.—When blanched is 
of rather yellowish-white color, and is entirely solid, possess¬ 
ing 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, 
WHITE PLUME.—While we are fully aware that this 
variety has great merit as an early market sort, being as 
White Plume. 
