0 M . FERRY 3c CO., DETROIT MICH. 
35 
CELERY 
Sow the seed (which is slow to terminate) from about February 20 to April 20 in shallow boxes indoors or sow in a flnAiv 
prepared seed bed out of doors in April m straight rows so that the small plants may be kept free from weeds See to if 
the seed is not covered too deep and that the bed is kept moist, almost wet, until the seeds germinate as plenty of mo&ture 
essential to get a satisfactory growth. The seed will not germinate well if planted in a hotbed or where 
ature above 00° F. When the plants are one to two inches high, thin out and transplant so that they may stand two orthite 
inches apart each way. When they are four inches high cut otT the tops, which will cause the plants to grow stocky Pwl 
are usually set out when about five inches h.gh. It is well to cut off the lower half of the roots before trausiVlantin* ' 1 * 
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 be set out as lam 
as the middle of August, but the best results are usually obtained from setting about the middle of June or^first of Julv The 
most desirable time will depend upon local climate and is that which will bring the plants to maturity during cwf'mois? 
weather. In setting, prepare broad trenches about six inches deep and four to six feet apart, in which theplantsfhoSld set 
six inches apart, cuttmgofftheouter leaves and pressing the soil firmly about the roots. The compacting of the soil exehidS. 
the air from the roots until new rootlets are started. The only care now necessary for about six we^ks is to keep thl plants frle 
from weeds by frequent cultivation. me pianis rree 
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 between the leaves, as it would be lfkely 
to cause them to rust or lot. After a few days draw more earth about them and repeat the process every few days unti on v 
the tops of the leaves are visible. Or it may be blanched by pressing the leaves together with two wide boards hekffn Slice b? 
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 
earth. 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 
diere the temperature can be kept just above the 
they will re HI __ 
Celery is sometimes grown by a 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 e£ch oth£ 
and the product will be very white and handsome, but we think it is inferior in quality to that grown by the old method 
Yellow Self Rlanrfnncr This is tl i e standard celery for early use. It is in condition as early in the fall 
i u vii ,P{? n 9 . ln & as . an y and we have yet to find a strain better in quality and appearance than our 
stock of Golden Yellow Self Blanching. Critical gardeners generally depend upon our stock to produce their finest eartv 
celery. It is excellent for the home garden. The plants are of medium size, compact and stocky, with vellowish creen ‘ 
age. As they mature the inner stems and leaves turn beautiful golden yellow so that blanching is efTertefl nr a min/, 
Uiiumty W J ‘ "OV. paii/ui HiowniiJ UD iiiimuea ailC 
taken up and set out compactly in a dark cellar or an unused cold-frame, wh 
freezing point and it will then gradually blanch so that it may be used throughout the* winter. Should the"DlanfeT beein^ 
wilt, water the roots without wetting the stalks or leaves and they will revi«~ - — p ls Deglu lo 
expenditure of time and labor, 
have established it as a superior fir 
Its handsome crisipness. tenderness, freedom from stringiness, and fine nuttv flavor 
st early sort. Pkt. 8c, 2 for 15c; l / 2 Oz. 50c; Oz.80c; 2 Oz. $1.30; Va Lb. $2.25; Lb. $7.50 
Golden Yellow Self Blanching 
Pin™** A handsome, very early va- 
vyniterlume riety. The leaves are 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 lip but a 
short time before they are in condition for use 
Although very attractive, we do not think that 
it compares favorably with the Golden Yellow 
Self Blanching either in flavor or solidity, or that 
it will remain in condition for use as long. White 
Plume lias been much in demand as a market 
sort on account of its very attractive appear¬ 
ance and requiring a very short time for blanch¬ 
ing. It is suitable also for the home garden 
Pkt. 8c, 2 for 15c; Oz. 40c; 2 Oz. 75c; Va Lb. $1.10; 
Lb. $4.00 
An ear, y maturing sort of most ex- 
v^OlumDia cellent shape and quality for the 
home market and private garden. It is ex¬ 
tensively grown for shipment. 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, however, 
has in it more of the rich yellow tint of Golden 
Yellow Self Blanching, which variety it resembles 
very much in appearance when trimmed and 
bunched for the market. The outer foliage of 
the plant when growing is rather light green with 
tinge of yellow, becoming when blanched yellow 
with tinge of green. The heart when properly 
blanched changes from yellow with tinge of 
green to a light golden yellow. In season it 
follows in close succession Golden Yellow Self 
Blanching. We consider it unsurpassed in its rich 
nutty flavor. (See further description , page 4 ) 
Pkt. 8c, 2 for 15c; Oz. 60c; 2 Oz. $1.00; 
Va Lb. $1.75; Lb. $6.00 
Dwarf White Solid 
or fall variety. The stalks are moderately thick, 
solid and crisp, becoming when blanched attrac¬ 
tive light yellowish white. This variety is also sold 
as Large Ribbed Kalamazoo and Kalamazoo 
Pkt. 8c, 2 for 15c; Oz. 30c; 2 Oz. 55c; Va Lb. 90c; 
Lb. $3.00 
p- nf This is a green leaved variety 
Lziant 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 for the home garden and market. It. 
blanches to a beautiful yellowish white color, is 
very solid and crisp, and of a flne nutty flavor. 
The stalks are of medium height, very thick, the 
upper portion nearly round but broadening and 
flattening toward the base. With high culture 
this variety will give splendid satisfaction as a 
large growing sort for fall and winter use. In 
the south it is prized more than almost any other 
kind. Pkt. 8c, 2 for 15c; Oz. 35c; 2 Oz. 60c- 
Va Lb. $1.00; Lb. $3.50 
