D. M. FERRY & CO., DETROIT. MICH. 
29 
Winter Reliance 
Columbia 
PFI FRIAP OR turnip rooted celery 
In this kind of celery, the roots 
have been developed by cultivation and not the leaf¬ 
stalks. The roots, which are the 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 treat¬ 
ment 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 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. 
Large Smooth Prague $! s >I£e 
roots of nearly globular shape ana comparatively 
smooth surface. Pkt. 5c; Oz. 30c; 2 Oz. 55c; 
Va Lb. 90c; Lb. $3.00 
f-JF R ^/TI A hard y annual with aromatic 
av T leaves somewhat resembling 
and by many considered superior to it in 
The young leaves are used in soups and for 
flavoring and garnishing meats and vegetables. 
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. 
^» | j This very finely curled, double sort is much 
juried superior to the plain variety, being early 
maturing, handsomer and having fully as fine fra¬ 
grance and flavor. Pkt. 5c; Oz. 15c; 2 Oz. 25c; 
Vi Lb. 40c; Lb. $1.25 
CELE RY —Continued 
xx r» . l* This is considered the most at- 
Winter rxell&nce tractive in color and the best 
in quality of any of the late keeping sorts. The plants 
are moderately dwarf, erect and compact, with solid 
heart. The 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 keep¬ 
ing sorts. Pkt. 5c; Oz. 35c; 2 Oz. 60c; Va Lb. $1.00; 
Lb. $3.50 
__ l > c A late maturing variety which 
French S success keeps the best 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 become when blanched almost white 
or very light creamy yellow, thick, yet brittle, without 
stringinessandof 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 
0 ... l This is not suitable 
OOlip OF Cutting Celery for blanching but 
the seed is sown thickly in rows. The tops grow very 
rapidly and furnish throughout the season a succes¬ 
sion of cuttings for soup flavoring. Pkt. 5c; Oz. 15c; 
2 Oz. 25c; Va Lb. 40c; Lb. $1.25 
CELERY SEED FOR FLAVORING. Oz. 10c; 2 Oz. 15c; 
Va Lb. 20c; Lb. 50c. 
