28 
D. M. FERRY & CO'S DESCRIPTIVE CATALOGUE. 
CELERY 
Sow the seed (which is slow to germinate) from about February 20 to April 20 in shallow boxes indoors or so\v in a finely 
prepared seed bed out of doors in April in straight rows so that the small plants may be kept free from weeds, bee to it that 
the seed is not covered too deep and that the bed is kept moist, almost wet, until the seeds germinate, as plenty or moisture- is 
essential to get a satisfactory growth. The seed will not germinate well if planted in a hotbed or where subjected to a temper¬ 
ature above 60° F. When the plants are one to two inches high, thin out and transplant so that they may' stand two or three 
inches apart each way. When they are four inches high, cut off the tops, which will cause the plants to grow stocky. I lants 
are usually set out when about five inches high. It is well to cut off the lower half of the roots before transplanting. 
The crop is usually made to succeed some earlier one, but in order to grow* good celery 7 the soil must be made as rich a s 
possible, the essentials to success being very rich soil and plenty of water. If good plants are used, they 7 may be set out as late 
as the middle of August, but the best results are usually obtained from setting about the middle of June or first of July. I he 
most desirable time will depend upon local climate and is that which will bring the plants to maturity during cool, moist 
weather. In setting, prepare broad trenches about six inches deep and four to six 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. The compacting of the soil excludes 
the air from the roots until new rootlets are started. The only care now necessary for about six weeks is to keep the plants free 
from weeds by frequent cultivation. 
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 likely 
to cause them to rust or rot. After a few days draw more earth about them and repeat the process every 7 few days until only 
the tops of the leaves are visible. Or it may be blanched by 7 pressing the leaves together with two wide boards held in place by- 
stakes or by wire hooks at the top. This is the method commonly 7 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 7 and is more likely 7 to become pithy 7 than that blanched with 
earth. Care should be taken that the plants are not disturbed while they 7 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 
taken up and set out compactly in a dark cellar or an unused cold-frame, where the temperature can be kept just above the 
freezing point and it will then gradually blanch so that it may be used throughout the winter. Should the plants begin to 
wilt, water the roots without wetting the stalks or leaves ami they will revive again. 
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 7 . If the soil is very 7 rich and there is an abundance of water, the plants will blanch each other 
and the product will be very white and handsome, but we think it is inferior in quality 7 to that grown by the old method. 
P ii V 11 o 1£ D1 i* This is the standard celery for early use. It is in condition as early in the fall 
liOiaen I enow oeir Dlancnmg as any 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 early 
celery. It is excellent for the home garden. The plants are of medium size, compact and stocky, with yellowish green foli¬ 
age. As they mature the inner stems and leaves turn beautiful golden yellow so that blanching is effected at a minimum 
expenditure <>f time and labor. Its handsome color, crispness, tenderness, freedom from stringiness, and fine nutty flavor 
have established it as a superior first early sort. Pkt. 5c; *4 Oz. 50c; l /z Oz. 90c; Oz. $1.65; 2 Oz. $2.85; Va Lb. $5.25; Lb. $20.00 
xx •. rxi A handsome, very early vari- 
Wnlte rlume ety. The leaves are light, 
bright green at base, shading nearly 7 white at tips. 
As the plants mature, the inner stems and leaves 
turn wnite and require to be earthed up but a 
short time before they are in condition for use. 
Although very attractive, we do not think that it 
compares favorably 7 with the Golden Yellow Self, 
Blanching either in flavor or solidity, or that it 
will remain in condition for use as long. White 
Plume has been much in demand as a market 
sort on account of its very 7 attractive appear¬ 
ance and requiring a very 7 short time for blanch¬ 
ing. It is suitable also* for the home garden. 
Pkt. 5c; Oz. 35c; 2 Oz. 60c; % Lb. $1.00; 
Lb. $3.50 
I -i • An early maturing sort of most ex- 
V^OlUlTlDlSt cellent shape and quality for the 
home market and private garden. It is extensive¬ 
ly 7 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 y'ellow tint of Golden Yellow Self Blanch¬ 
ing, which variety it resembles very 7 much in ap¬ 
pearance when trimmed and bunched for the mar¬ 
ket. The outer foliage of the plant when growing 
is rather light green with tinge of yellow, becom¬ 
ing when blanched y ellow 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 introduced Columbia 
in 190G. Our strain has no superior in beauty of 
golden shading, solidity and size of stalk. We 
consider it unsurpassed in its rich nutty flavor. 
Pkt. 5c; Oz. $1.00; 2 Oz. $1.60; Va Lb. $2.75; 
Lb. $10.00 
Dwarf White Solid growing midseason or 
fall variety 7 . The stalks are moderately 7 thick, 
solid and crisp, becoming when blanched attractive 
light yellowisli white. This variety is also sold as 
Large Ribbed Kalamazoo and Kalamazoo. Pkt. 5c; 
Oz. 25c; 2 Oz. 40c; Va Lb. 75c; Lb. $2.50 
n_1 This is a green leaved variety 
v*lcint Pascal developed from the Golden Yel¬ 
low 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 fine nutty flavor. The stalks 
are of medium height, very 7 thick, the upper por¬ 
tion 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. 5c; Oz. 25c; 
2 Oz. 40c; Va Lb. 75c; Lb. $2.50 
