268 Golden Plume Celery © 
115 days. Also called Wonderful, a name that is most appro¬ 
priate for this splendid early celery. Some gardeners consider 
it the best early celery in existence. It is quite resistant to 
blight and rot and possesses very good eating qualities. Plants 
are of medium size, stocky, compact, and have a thick, full, 
creamy heart; stalks blanch readily. Fine for home and market 
garden. Sweet flavor; tender and crisp. Pkt. 100; 
l/ 2 oz. 300; oz. 550; 4 ozs. $1.65; V 2 lb* $3.00; lb. $5.50. 
270 French 
Special Golden Plume 
110 days. An unusually thick-set, compact celery, 10 days 
earlier than Golden Self-Blanching; has no soft stalks, and is 
free from strings. The rib is 9 to 10 in. to the first joint. Being 
solid and firm, it is less liable to damage by heat or cold. Plants 
are medium size and stocky. The full-hearted, thick, solid 
stalks bleach readily and are of the finest table quality. A most 
desirable celery for market and home use. Pkt. 250; 
V 2 oz. 650; oz. $1.20; 4 ozs. $3.60; V 2 lb. $6.60; lb. $12.00. 
267 Easy Blanching 
125 days. A second-early celery which will be ready for use 
soon after Golden Self-Blanching. Plants make a vigorous, 
upright yet compact growth, and the stalks are easily blanched. 
They are thick, solid, heavy, unusually meaty, pure white, crisp, 
altogether free from any fiber or strings, and of extra-fine flavor. 
Hardier than Golden Self-Blanching. Pkt. 100; V 2 oz. 250; 
oz. 400; 4 ozs. $1.20; V 2 lb* $2.20; lb. $4.00. 
282 Giant Pascal o 
135 days. Considered by many the standard winter celery. 
The plants are productive, with tall, upright leaves of a rich 
dark green color. The stalks are tall and thick. They are 
broad, distinctly ribbed, tender, crisp, and very tasty. After 
blanching they are an attractive light yellow. Inasmuch as the 
stalks are green, soil should be used for blanching. It will keep 
in perfect condition throughout the winter months. Pkt. 100; 
1/2 oz. 250; oz. 400; 4 ozs. $1.15; */2 lb. $1.80; lb. $3.25. 
Golden Plume Celery 
W. Atlec Burpee Co. 119 
Celeriac 
CELERIAC 
or Turn ip-Rooted Celery 
293 Giant Prague 
120 days. The edible portion is the large, 
thick root, which is highly valued boiled, 
or is used in vegetable soup, stews, and 
other dishes. Celeriac grows best in a mod¬ 
erately moist yet well-drained soil, which 
is fairly rich in barnyard manure. Fre¬ 
quent cultivation is necessary and occa¬ 
sional waterings are desirable. Start 
the seed in boxes indoors, and when 
the seedlings are large enough to be 
handled, transplant into the garden 
to stand about 8 to 10 in. apart each 
way. Use when the roots are of 
moderate size. Does not require 
blanching. The flavor of celeriac is 
similar to that of celery. Highly 
appreciated in European countries, 
and becoming most popular in the 
United States; more so when it be¬ 
comes better known. 
Pkt. 100; V 2 oz * 200; oz. 300; 
4 ozs.850; V 2 lb.$1.25;lb.$2.25. 
276 Utah or Golden Crisp 
130 days. An excellent green celery for fall use or winter storing. 
Matures about 5 days earlier than Giant Pascal. Plants are com¬ 
pact, stalks broad and thick, exceptionally solid, and when 
blanched are pure white, crisp, and of delicious flavor. Pkt. 100; 
V 2 oz. 350; oz. 600; 4 ozs. $1.80; V 2 lb. $3.30; lb. $6.00. 
275 Winter Queen 
120 days. One of the finest dwarf winter celeries we have ever 
grown. It resembles Golden Self-Blanching in height and habit, 
but the leaves are a rich green color and in this respect are 
not unlike those of Giant Pascal. As it blanches quickly it is 
ready for home or market much earlier in the fall. The plants 
make stout bunches of extra-heavy stalks with very large, 
tightly folded, creamy white hearts. Pkt. 100; V 2 oz * 200; 
oz. 300; 4 ozs. 900; V 2 lb. $1.40; lb. $2.50. 
Utah or 
Golden Crisp 
Celery 
Bordeaux Mixture prevents celery blight. See page 156. 
