D. M. FERRY & CO., DETROIT, MICH. 
37 
C El L El R Y —Continued 
... l* This is considered the most attractive in color and the best in quality of any of the late keeping 
Winter Keliance sorts. The plants are moderately dwarf, erect and compact, with solid heart, Tihe habit of growth 
is very well adapted for late keeping. When ready for the late market the stalks are a very attractive light creamy yellow. 
The quality is unsurpassed by any variety of its class and is decidedly superior to most of the older, long keeping sorts. 
We recommend it as the best variety for the late market. Pkt. 5c; Oz.‘35c; 2 Oz. 60c; Vi Lb. $1.00; Lb. $3.50 
CHICORY 
Celery. French*s Success 
v _ d . j cc The dried and prepared roots are 
Large K.OOtea or Lotree much used as a substitute for 
coffee, and the young leaves may be used as a spring salad. Our stock 
is the improved type, with very much larger, smoother, whiter and 
proportionately shorter roots than the old kind. 
Sow seed as early in spring as the ground can be prepared, in rather light, moderately rich soil, in drills two to two and 
one half feet apart for either garden or field culture. When the plants are sufficiently large, thin to six inches apart in the 
row and cultivate well. Pkt. 5c; Oz. 20c; 2 Oz. 35c; Va Lb. 55c; Lb. $1.75 
j? i > c A late maturing variety which keeps the best 
rrenen S success of any celery yet introduced. The growth 
is compact and short in stem so that the plants may be well earthed 
up for blanching while growing close together The foliage is dark 
green. The heart is large, solid and is formed early. The stalks be¬ 
come 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 fine 
condition until late in the spring. Pkt. 5c; Oz. 35c; 2 Oz. 60c; 
Va Lb. $1.00; Lb. $3.50 
O /~* • r* l This is not suitable for blanching 
ooup Or Luttmg Ldcry but the seed is sown thickly in 
rows. The tops grow very rapidly and furnish a succession of cut¬ 
tings throughout the season. The stalks are cut when three or four 
inches high for use as flavoring for soups or stews. Pkt.5c; Oz.l5c; 
2 Oz. 25c; Va Lb. 40c; Lb. $1.25 
CELERY SEED FOR FLAVORING. Oz. 10c; 2 Oz. 15c; Vi Lb. 25c; 
Lb. 80c. 
CELERIAC or Turnip Rooted Celery 
In this kind of celery, the roots have been developed by cultivation 
and not the leafstalks. The roots, which are edible portion, keep well 
for winter use and are excellent for soups and stews. They are also 
cooked and sliced as a salad. 
Sow seed at the same season and give the same treatment as common 
celery. Transplant to moist, rich soil, in rows two feet apart and six 
inches apart in row. Give thorough culture. It is not necessary to earth 
up or “handle” the plants. After the roots have attained a diameter 
of two inches, they are fit for use. 
To keep through the 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. 
I An improved variety of turnip root- 
Large jmootn Fragile ed celery producing large roots of 
nearly globular shape and comparat ively smooth surface. Pkt. 5c- 
Oz. 20c; 2 Oz. 35c; Va Lb. 60c; Lb. $2.00 
CHERVIL 
A hardy annual with aromatic leaves somewhat resembling parsley 
and by many considered superior to it in flavor. The young leaves 
are used in soups and for flavoring and garnishing meats and vegeta¬ 
bles. 
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. They are ready for 
use in six to ten weeks from sowing. 
p. 1 J This very finely curled, double sort is much superior to the 
Luriea plain variety, being early maturing, handsomer and hav¬ 
ing fully as fine fragrance and flavor. Pkt. 5c; Oz. 15c; 2 Oz. 25c; 
Va Lb. 40c; Lb. $1.50 
Wif (French Endive) The leaves and leaf-stems of this variety are blanched and used as a salad like Endive or Cos 
vv lLiooi lettuce. 
Sow seed about one inch deep in the open ground in May or June in rows about eighteen inches apart. Thin plants to six 
inches apart in the row. In the fall the roots should be lifted, the leaves trimmed to within one and one-half inches of the crown, 
the side roots broken off and the roots shortened to a uniform length of about nine inches. The roots are tie n placed upright 
in a trench about eighteen inches deep, setting the roots about two inches apart and the crowns at a depth of about nine inches 
below the level of the top of the trench. Fill in the trench with fine rich sod. if more rapid growth is desired ‘cover the rows 
with a mulch of manure about one and one-half feet deep. The new tops will attain the proper size in from four to six weeks. 
Pkt. 5c; Oz. 25c; 2 Oz. 40c; Vi Lb. 75c; Lb. $2.50 (See cut and further description , page C) 
CHIVES"”Allium Schoenoprasum 
avoring soups. It also 
makes an excellent ornamental garden bed edging which may frequently 
be cut, a new growth of leaves appearing soon after each cutting. The plants grow about ten inches high. One sowing will 
answer for about three years. Pkt. 5c; Oz. 85c; 2 Oz. $1.35; Va Lb. $2.25; Lb. $8.00 
