Sow in open ground as soon as it is fit to work, late in March 
or early in April. Keep clean of weeds, and transplant in 
June or July. The tops should be shorn off once or twice 
. . « . . , . , , before transplanting, to insure stocky plants. When from 
4 to 6 inches high transplant into broad, shallow trenches, 3 feet apart and 6 inches in 
nW° WS - , £H S01 Sh0uld ! ight ’ hi S hl y manured and moist, or near water, as the 
f USt be fr .® ely watered m dry weather. Earthing up should not be begun until 
5 ftwT qU n e We ^ W n’• then , earth U P gradually, keeping the leaf stocks togeth¬ 
er, so that the soil may not fall into the center of the plant; never earth up in wet 
weather or when the dew is on the plants. P 
Fordhook Emperor is a most dis¬ 
tinct variety of outstanding merit, 
it is of true dwarf type, and, there¬ 
fore, much easier to blanch than the 
taller growing sorts. The plants av¬ 
erage 16 to 18 inches in height, and 
the blanched part is 6 to 9 inches lo¬ 
ng. The stalks are smooth and very 
thick, some measuring i inch thru, 
when cut. The color is white, the 
heart tinged with yellow. unsur¬ 
passed in flavor, being decidedly 
nutty and crisp. “The largest, most 
solid, and finest nut-flavored celery 
grown. ,, 
Dwarf Golden Heart. A very pop¬ 
ular and distinct variety. Its habit of 
growth it resembles the Half Dwarf 
White sorts, except that when blanch¬ 
ed the hearts, which is large and full, 
is of a waxy, golden yellow. It is a 
most striking and showy variety, for 
either market or private use. It is en¬ 
tirely solid, tender, crisp, of most excel¬ 
lent flavor and keeps well during win¬ 
ter. 
Golden Self-Blanching This is a 
most valuable variety which is so¬ 
mewhat of the character of the ce¬ 
lebrated White Plume in as much as 
it does not require such high bank¬ 
ing up as the ordinary sorts to be 
fit for the table. It needs simply a 
slight earthing up. Then it becom¬ 
es a beautiful waxy golden color, 
very solid and of a rich nutty fla¬ 
vor. 
White Plume This is the earliest 
and most easily blanched celery in 
cultivation, but does not keep well 
when taken from the trenches. The 
plant grows rapidly and blanches 
easily during the summer months. 
Later in the fall the fall the central 
stalks and leaves are of a pure, sn¬ 
owy whiteness, making fine bunc¬ 
hes if slightly earthed up. 
Easy Blanching is a new variety 
of great merit. The habit is dwarf 
and compact, with light green foli¬ 
age which has almost a yellowish 
hue. It is very easily blanched and 
might be termed a second-early va¬ 
riety, as it is ready for use to follow 
Golden Self-Blanching. Due to the 
solidity of the stalks, it is a first- 
rate keeper, and may therefore be 
grown for winter and spring use. 
The flavor is first class, and the 
stalks are pure white, heavy, and 
crisp. 
