Celery 
Two ounces of seed will plant 100 yards of row. Maturing in 130 to 150 days according to season. 
Sow thinly just before the Apple tree is in bloom on a finely raked,. well-pulverized piece of ground, in a 
moist place or convenient to water, which should be 
not be covered more than a tenth of aninch. It is qui 
with a slight sprinkling of straw or salt hay to retain the moisture. 
applied freely during dry weather. The seed should 
te customary after planting celery to cover the ground 
As soon as the seed is sprouted, take the 
hay.or other covering off. Celery seed will not germinate in dry soil; therefore, it is very essential to plant 
it very early in the Spring. To get a good crop, plants must be removed from seed’ beds and planted in 
rows about 4 feet apart, set to 4 to 5 inches apart so that when fully developed they can be easily worked. 
Easy Blanching or Sanford Superb—130 Days. 
Vigorous, plants medium size, stalks slightly taller 
than Golden Self-Blanching. White, crisp, thick, 
brittle, tender stalks, blanches easily, of an aromatic 
or nutty flavor. Foliage very crumpled. 
Emperor or Fordhook—130 Days. <A Dwarf 
variety of superior excellence. Showy dark green 
foliage with a golden heart, noted because of its par- 
ticularly upright growth of unusually thick, stocky 
stalks. Very solid and large. No suckers. Sixteen 
inches high. 
Florida Golden—118 Days. An _ intermediate 
type; an improvement over Golden Plume. With- 
stands cold. Ribs round, thick and long. Large full 
golden hearts. Heavy yielder. 
Giant Pascal or Large White—140 Days. A 
mammoth, silver-white stalked variety of French 
origin, one of the best, if not the best, large green 
It is productive, con- 
celeries still on the market. 
sequently profitable. We 
consider it the best celery 
for Winter use. It is easy 
to bleach and when done 
presents a yellowish, 
white color, solid and 
crisp. 
Golden Plume or 
Wonderful—115 Days. 
We hesitate to recom- 
mend a seed sort to take 
the place of Golden Self- 
Blanching, but here we 
offer something superior. 
This variety is an in- 
dividual line selection 
from Golden Self- 
Blanching, is five to ten 
days earlier, produces a 
larger, thicker and more 
solidstalk, blanchesmuch 
more easily, is of richer 
color, being creamy 
yellow and _ lastly, it 
withstands blight much 
better. No strain, no 
matter what the selling 
price may be, is superior 
to Golden Plume. 
Golden Self-Blanch- 
ing (Tall)—120 Days. 
By many believed to 
equal the famous French 
grown of this variety. 
It is a big hearted type. | 
The plants develop crisp, 
tender stalks of rich, 
golden yellow color. It 
requires little blanching. 
26 to 30 inches. 
D Yenduth Seed Ce. 

Golden Plume or Wonderful 
Paris Golden Yellow French Grown Seed (Tall) 
—120 Days. A solid, golden variety, very showy 
and rich. Very easily blanched, consequently the 
earliest to develop into edible condition. Thick, 
solid and crisp, the plants are of a waxy golden 
appearance. 
Utah or Golden Crisp—132 Days. A week or ten 
days earlier to mature than Giant Pascal. Plants 
are compact, solid, and thick. Utah or Golden 
Crisp has a nutty flavor. 
White Plume—115 Days. This is a most desirable, 
early, handsome Celery. One of the best varieties 
of Celery in the market. It is especially fine for 
private gardens. No garden should be without this 
most delicate and delicious variety. It is self- 
blanching to a great extent—consequently after 
earthing it blanches very quickly and is soon ready 
for the table. It is tender and sweet. White Plume 
plants are very attractive in appearance. 
Turnip Rooted 
or Celariac 
Large Smooth Prague 
—120 Days. This plant 
is used for the large 
Turnip-like bulbs form- 
ing under the ground. 
The stems above ground 
are of no value except 
to use for flavoring. The 
seed should be sown and 
given the same _ treat- 
ment as any ordinary 
Celery, except it is not 
necessary to earth up the 
plants. 
CELERY DATES 
FROM ANCIENT 
EGYPT 
According to recorded 
history, celery had its 
origin in Egypt of the 
time of the Ancient 
Pharaohs. Early Egyp- 
tians did not use it as a 
food, however; they 
used the seed as a 
standard remedy for sea 
sickness. 

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