FROM OUR SEED FARMS DIRECT TO THE PLANTER 9 
CELERY 
Culture .-—For both market and home use there is no more highly esteemed vegetable than Celery. 
As the seed is very small it demands intelligent and careful culture. Sow in drills 8 to 10 inches apart early 
in April, or as soon as the ground is entirely free from frost. The soil should be well pulverized and the 
seed lightly covered. An additional sowing or two between this period and May 15 will insure a plentiful 
supply of good plants. When the seedlings are 3 to 4 inches high some planters clip the tops to encourage 
stocky growth. From about the middle of June to as late as the first week in August transplant in shallow 
trenches 3 to 4 feet apart, leaving a space of 4 to 6 inches between the plants in the row. Flat culture, 
without trenches, is advocated by many gardeners. Press the soil firmly about the roots and keep well 
cultivated. As Fall approaches “ banking-up ” for bleaching is started by bunching the leaves together and 
drawing the soil around the plants about one-third up; this is continued at intervals until only the leaves 
appear above the soil. 
Blanching is often accomplished by means of boards or building paper set up against the rows instead 
of soil. When well blanched the Celery is ready for use. Rich soil of a mellow, sandy nature is well suited 
for Celery culture. One ounce of seed will produce about 5,000 plants. 
Boston Market. An old standard and a great 
favorite on account of its tender, crisp and succu¬ 
lent stems and excellent flavor. Of dwarf, branch¬ 
ing habit and a good and reliable Winter keeper. 
Oz. 15c., M lb- 40c., lb. $1.10. 
Paris Golden Celery 
Giant Pascal. A choice Celery with a sweet, 
nutty flavor. Splendid keeper and the most 
profitable for Fall or Winter use. Grows about 
2 feet high and blanches quickly with but slight 
earthing up. The stalks are thick, solid and 
brittle. Oz. 15c., 34 lb. 40c., lb. $1.10. 
Golden Heart Dwarf. A popular half-dwarf 
variety, producing stalks of a pretty green color, 
developing to a rich golden yellow when blanched. 
Of fine flavor, crisp and tender. Oz. 15c., 34 lb. 
40c., lb. $1.10. 
Kalamazoo. Heavily ribbed, brittle, tender and 
palatable. Oz. 15c., 34 lb. 40c., lb. $1.10. 
Paris Golden Self-Blanching. Extremely early, 
of handsome appearance, and recognized as one 
of the best money-making market garden Celeries 
grown. Self-blanching to a wonderful degree, the 
stalks are of a rich golden yellow color and of a 
delicious flavor. The seed of this variety is 
grown for us by the originators in France, and we 
are, therefore, enabled to furnish the finest stock. 
The European war has made the supply quite 
short again this year, but as we are fortunate in 
having placed large contracts we shall most 
probably be in a position to take care of most if 
not all of our orders. Oz. $1.00, 34 lb. $3.50, lb. 
$12.50. 
White Plume. An early and rapid-growing white 
Celery; very easily blanched and of good flavor. 
Exceedingly popular in some sections of the 
country. Oz. 15c., 34 lb. 40c., lb. $1.40. 
Winter Queen. One of the most valuable varieties 
for Winter use. Of vigorous, compact growth and 
when ready for the market bench presents an ex¬ 
ceptionally attractive appearance. Has an un¬ 
usually large amount of heart, which possesses 
that agreeable, nutty flavor so much desired in 
Celery. Oz. 15c., 34 lb. 40c., lb. $1.40. 
CELERIAC, or TURNIP- 
ROOTED CELERY 
A kind of Celery, with large, round roots which 
are cooked like Beets or Turnips; also widely used 
for flavoring soups, etc. 
Large Smooth Prague. An improved variety of 
Turnip-rooted Celery; roots very large, globe 
shaped, smooth skin and of fine quality. Oz. 
15c., 34 lb. 40c., lb. $1.25. 
