14 VEGETABLE SEEDS 
The I. W. Scott Company , Pittsburgh , Pa 
EASY BLANCHING. An ideal Celery for the home-garden and a leading 
variety for market, combining hardiness, early maturity, and good keeping 
quality with ease of blanching and fine flavor. The stalks are of medium 
height, thick through, and brittle; the heart is heavy, blanching quickly 
to a clear light yellow. Less liable to blight than other sorts, and good 
for both early and late crop. Pkt. io cts., oz. 35 cts., f4\b. $1, lb. $3. 
GOLDEN SELF-BLANCHING. One of the finest early Celeries in cultiva¬ 
tion; a favorite for early'market. It is rather low and compact in growth, 
with thick, round stalks and heavy heart, blanching easily to a rich golden 
yellow. In flavor and quality it is unsurpassed. Our stock is from a superior 
strain of French-grown seed. Pkt. 10 cts., oz. 50 cts., >41 b. $1.50, lb. $5. 
GOLDEN PLUME or WONDERFUL. A new Celery, resembling Golden 
Self-blanching in crispness and flavor, but much larger and ranker in growth, 
blanches quicker and matures earlier. It is also more blight-resistant than 
Golden Self-blanching. Pkt. 15 cts., oz. 50 cts., %\b. $1.50, lb. $5. 
WHITE PLUME. A very early, easily grown variety with tall, handsome 
stalks which blanch quickly to a silvery white. A favorite. Pkt. 10 cts., 
oz. 35 cts., Xlb. $1, lb. $3. 
GOLDEN PHENOMENAL. A new variety introduced recently and very 
highly recommended by Celery growers. The general characteristics are 
those of Golden Plume, but it is decidedly taller, and the stalks are much 
longer to the joint. They usually grow 27 to 28 inches over all, and from 8 to 9 
inches to the joint. The season for planting and maturity is the same as Golden 
Plume. Plants are heavy, compact, and full-hearted. The stems are broad and 
thick, brittle and free from strings, of fine flavor, and of excellent quality all 
through. Pkt. 15 cts., oz. 60 cts., pjflb. $1-75, lb. $6. 
GIANT PASCAL. A fine, late Celery with broad, thick, heavy stalks of superb 
nutty flavor; blanches yellowish white. A good winter keeper, retaining its 
flavor and crispness in storage. Pkt. 10 cts., oz. 35 cts., }^lb. $1, lb. $3. 
FORDHOOK. A distinct variety of remarkably fine quality. Stalks smooth, 
entirely free from stringy fibers, and 1 >4 inches through when cut. Blanches 
pure white but heart has a tinge of light, buttery yellow. Unsurpassed in its 
crisp, nutty flavor. Pkt. 10 cts., oz. 35 cts., J4 lb. $1, lb. $3. 
WINTER QUEEN. Another late sort of strong, compact growth; solid and 
excels in keeping quality. Medium in height with thick, brittle stalks. Pkt. 
10 cts., oz. 35 cts., yi\b. $1, lb. $3. 
Golden Plume or Wonderful Celery 
Celeriac 
CELERIAC or TURNIP-ROOTED CELERY 
The roots—not the stalks—are the edible portion of this plant. They are 
used for flavoring soups and in stews, in place of Celery or celery seed, and are 
also cooked or used as a salad. Grown like Celery but does not require blanching. 
LARGE PRAGUE. A productive variety with large, round, smooth roots, free 
from side shoots. Pkt. 10 cts., oz. 35 cts., yf,Vo. $1, lb. $3. 
CELERY 
Celery is an aristocrat among the garden vegetables—one of the crops the 
real gardener boasts about. Yet it is by no means so hard to grow as many 
people think. And home-grown Celery is certainly worth a lot of trouble. 
In the first place, Celery wants plenty of fertilizer—enrich the spot where you 
are going to grow it with manure, humus, or rich compost, or if you lack these, 
with a commercial fertilizer high in nitrogen. On heavy clays, manure or 
humus is particularly needful. Celery seed is rather slow and irregular in 
sprouting. For early crops sow indoors or in a hotbed about March 1, barely 
covering the seed with soil. When the seedlings are 2 to 3 inches high, thin 
them out or transplant them to 2 inches apart. “Harden” them by ex¬ 
posing to the air more and more as the season progresses and by the end of May 
they should be ready to go out in the garden. For winter Celery, sow seed in 
a coldframe or sheltered spot in the garden about mid-April and reset in the 
trenches about July 1. It is a good plan to cut off the tops of the plants when 
they are 4 or 5 inches high to make them more stocky. 
When ready to transplant to the garden, dig the soil deeply, pulverize 
it thoroughly, and then make trenches about 6 inches deep and 6 inches wide 
at the bottom, spacing them 3 to 5 feet apart. Set the plants 6 to 8 inches 
apart in the bottom of the trenches, firming the soil about them. Do not work 
around the plants or permit dirt to get on the leaves when they are wet. 
Commencing w r hen the plants are about half-grown, fill in the trenches and 
pull dirt up around them gradually, until finally all but the top leaves are 
covered, but be careful not to let dirt get into the heart. This process not 
only blanches the stalks and heart but brings out the rich Celery flavor. The 
same result may be secured by the use of paper Celery bleachers or by placing 
boards, 10 to 12 inches wide, against the plants on either side. For winter use 
store in the cellar or leave banked up in the trenches, cover with straw or 
loose litter to prevent freezing and with boards on top to keep out rain. 
An ounce of seed will produce 3,000 plants; one-half pound is required for an acre 
