Burpee’s 
FordhooJi 
Celery 
CELERY 
For the earliest crop, start the seed in a hotbed or 
in the house during February or March. For the 
fall or main crop, sow the seed in the open ground 
as early in the spring as the soil can be worked 
into good condition. Plants will be ready for set¬ 
ting in rows in July. Celery requires a rich, well- 
manured soil and plenty of moisture so that it can 
make a continuous growth. Soil, boards, or celery 
paper may be used to blanch the stalks. One pkt.. of seed will 
produce about 400 strong plants; 1 oz. about 7500 plants; 4 ozs. 
for one acre. Days to maturity are from field setting of plants. 
Treat seed with Cuprocide or Semesan. 
272 Burpee's FordhookO 
The Finest Flavored Celery 
130 days. Burpee’s Fordhook Celery is, without question, the 
finest fall and winter variety in existence. Plants are stocky and 
compact, growing 15 to 18 in. tall. Although comparatively dwarf, 
they are so solid that they weigh fully 2 lbs. each. Their limited 
height is of great importance since the plants are by far more 
easily blanched than those of the taller varieties. The stalks, 
after blanching, are a beautiful pure silvery white with a tender 
full heart in the center. Always tender, crisp, without strings, and 
juicy. The time of maturity and the dark green color before 
blanching make Fordhook an ideal variety for winter storage. Our 
special strain of this celery is grown on our Western farms, where 
conditions are ideal for the production of plump, vital seeds. 
Yearly selections of outstanding plants are made in order to main¬ 
tain the high type and purity of the variety. Pkt. 25^; V 2 oz. 35^5; 
oz. 60^; 4 ozs. $1.85; l / 2 lb. $3.45; lb. $6.25. 
Buroee’s “Blue List** 0ur wholesale catalog for commercial 
^ growers. Mailed only to those who 
plant for profit and use seeds in large quantities. If you are a Market 
Grower or Florist, write for a copy of Burpee’s Blue List. 
262 Burpee’s Golden Self-Blanching Q 
Selected French-Grown Seed—Original Dwarf Strain 
Burpee's Golden Self-Blanching Celery 
118 W. Atlee Burpee Co. 
120 days. The plants make a compact, dwarf growth and form 
thick, solid, heavily ribbed stalks which blanch easily into a beauti¬ 
ful clear waxen yellow color. The quality of this variety is superb. 
The stalks and heart are crisp, solid, heavy, free from any strings, 
and of the most delicious flavor. It is a standard market and 
shipping variety, growing 14 to 18 in. tall. Imported seed grown 
especially for us by one of the best growers in France. 
Pkt. 20£; y 2 oz. 45£; oz. 85£; 4 ozs. $2.60; »/ 2 lb. $4.80; lb. $8.75. 
260 Golden Self-Blanching 
115 days. This is the American-grown seed produced from the 
dwarf French-grown stock. It exhibits all the excellent qualities of 
the original, and is sown extensively by home gardeners as well as by 
market growers. The plants are heavy and solid. The heart is large, 
tender, firm, and has a delightful nutty, crisp, and juicy flavor. 
Pkt. lOjzf; l/ 2 oz. 25jd; oz. 40^f; 4 ozs. $1.20; l /z lb. $2.20; lb. $4.00. 
280 Florida Golden 
118 days. A newer variety that has some of the good qualities of 
both Golden Plume and Golden Self-Blanching. We do not know of 
any type of celery that has been more of a favorite than Florida 
Golden. It has the long first joint and long full heart so much de¬ 
sired, and stands cold weather well without developing soft stalks. 
The heart is a light golden color; tender and crisp; nutty flavor. 
Pkt. 15jzf; y 2 oz. 45*f; oz. 80(z!; 4 ozs. $2.40; y 2 lb. $4.40; lb. $8.00. 
266 White Plume 
112 days. The earliest and the most easily blanched celery; at its 
best right after digging. Foliage is light green tinted with white. 
When blanched, the stalks are pure snowy white, tender and crisp, 
without any fiber or strings. Flavor is rich and nutty. A favorite 
for fall and early winter use. Not suitable for winter storage. 
Pkt. 10cf; y 2 oz. 20^; oz. 30^; 4 ozs. 90^; l/ 2 lb. $1.40; lb. $2.50. 
The average number of days required from the time the seed 
is sown until vegetables are ready for use is given with each 
variety. Where plants must first be grown, such as Celery, 
Cabbage, Peppers, Tomatoes, etc., the number of days to 
maturity is from the time plants are set in the field. Of course, 
the time is average and some variation is to be expected, de¬ 
pending on the season and locality. 
