
Views on the Hershey Estates Farms Trenching Schell’s Houser Celery. We showed this last year and as we are 
issuing twice the number of catalogues this year, we show it again for the benefit of our new customers. 
Many times we are asked these questions—‘‘How can I bleach my celery?’’—‘‘How should I trench it?”-—‘‘What is the 
best way to keep it into the winter months?’’ In order to be as helpful as possible to our customers we took a series of pictures 
showing the way, from start to finish, by which Mr. Rockwell has his men lift, trench, bank, cover, protect and bleach the Schell’s 
Strain Houser Celery on the Hershey Estates Farms. 
Page 17 shows the plants being ‘“‘loosened.’’ The machine passes over and under the plants which are then lifted out; the 
excess soil on the roots is knocked off with rounded clubs similar to a police club. The plants are then gathered in metal boxes, 
heavy galvanized, one end open, handles on the other. No. 1. A box has been put in the trench, another is ready. No. 2. One 
man holds the Celery, the other withdraws the now-empty box; this is passed to a man to fill again while another hands a full 
box to the trenchers; this operates very rapidly. No. 8. While one man with a rake draws back the tops, another banks up the 
soil against the plants. No. 4. It is now covered, by rapid unrolling process, with waterproof paper, and another man puts a 
shovel of soil on the edge of the paper at intervals to hold it to its place. No. 5. Straw is now placed on both sides of the trench 
to protect the Celery from freezing weather. This straw is made secure from blowing by soil shoveled on it at 2-foot spaces. 
No. 6. Finally, as extra precaution, corn fodder, in bundles, is laid over the trench from both sides. It is now completed. By 
this method Celery keeps perfectly. In moderate fall temperature it bleaches fine in a few weeks. If weather is cold it takes a 
little longer. It is easily removed from this type of trenching when wanted and when it is taken out, our Schell’s Strain Houser 
Celery is super-extra rich nutty-flavored if we may use those superlative adjectives to describe its unequaled quality. 
CELER 
Non -Bolting Golden Plume, one Stem 
ee ne a ee e. Excel- 
lent quality, grows upright, and has full hearts, and thick, 
moderately rounded stems. It has proved to resist bolting 
under the most severe conditions. It is a very desirable variety 
for early summer crop where necessary to start your seedlings 
in frames. Pkt. 10 cts.; 20z. $1; oz. $2; 14lb. $6; Ib. $20. 
Schell’s Strain Giant Pascal. je.."yrcen wis: 
lent green win- 
ter-keeping Celery. The stems are thick, solid, crisp, with 
richest nutty flavor. When banked with earth, boards or paper, 
it blanches quickly to creamy yellow. Abundance of hearts. 
Ours is a very superior strain of it. Very much worth the 
difference in price. Try it and be convinced. Pkt. 10 cts.; 
3 pkts. 25 cts.; 120z. 50 cts.; oz. 90 cts.; 14lb. $3; lb. $10. 
Schelfs Florida Golden: i ts a the scod:aual- 
SZ SE eee eae ewe ere nes TIES OMG Olden ime: DIUS 
greater height and weight of plant, and the edible portion of the 
stem is larger. It shows less tendency than other strains to 
produce premature seed-stalks. The hearts blanch to a rich 
cream color, of excellent flavor. Pkt. 10 cts.; 3 pkts. 25 cts.; 
Wyoz. $1; oz. $2; 2 ozs. $3.75; Wlb. $6; W4lb. $10; Ib. $20. 
, , th 
Bcueisen heart Celery cour oe 
exhaustive selection of certain type plants which possessed the 
four essentials necessary for the best Celery, which are flavor, 
abundance of hearts, size, and attractive appearance. There are 
big bunches of hearts in each stalk. Rich, nutty flavor; stalky, 
light green, blanches up early and to a rich golden yellow. One 
of the best keepers. Grow Allheart, I know it will please you. 
Pkt. 10 cts.; yoz. 45 cts.; oz. 85 ets.; 4lb. $2.75; lb. $9. 
Schell’s Strain. This is somewhat 
Golden No. 14. Giviar to the Golden Detroit but is 
taller and bred to more rounded, slender stems. Very uniform. 
Very popular with our customers in the South and elsewhere. 
Pkt. 15 cts.; 1,o0z. $1; oz. $2; 14lb. $6; lb. $20. 
CELERIAC or Turnip-Rooted Celery 
Large Smooth. Turnip-shaped roots, highly esteemed either 
cooked for flavoring soup or sliced and used as a salad, or 
boiled like parsnips or turnips. Pkt. 10 cts.; oz. 35 cts.; 14lb. 
$1; lb. $3.50. 
THEY GROW BETTER ° 
See pages 17 and 18 for 
other varieties 
Here is a very excel- 
bd ° 
Schell’s New Crispheart. Wc 3.3.67 GX 
bred from a dark green plant found in Golden Plume. Crisp- 
heart is about in season with Easy-Blanching. It is as early and 
as easily blanched as any variety of green Celery we know. 
Makes big, compact plants 20 to 24 inches high, with broad, 
thick stems, blanching cream color; quality excellent, crisp and 
free from strings. Is blanched fit for market after papered 3 to 
4 weeks. Pkt. 15 cts.; 120z. $1; oz. $2; 4b. $6; Ib. $20. 
A * aes 
Schell’s Strain Golden Plume. 3's ,'°°¢ 
strain of Golden Plume. The plants are medium high, stocky 
and very full-hearted and compact. It matures early. The 
stocks are thick, solid, meaty and blanch readily. This has long 
been a great favorite with large numbers of our customers for 
their leading early yellow-green celery. Pkt. 10 cts.; 3 pkts 
25 cts.; 140z. 50 cts.; 20z. $1; oz. $2; 141b. $6; lb. $20. 
be uf Schell’s Strain. One of the most 
Easy Blanching. valuable commercial Celeries on the 
market. It averages 24 inches high on good soil, and has a 
wealth of rich, nutty hearts and inside stems. All the stems of 
the entire stalk are thick, brittle, very tender, and of exquisite 
flavor, and it is a good keeper. Quickly blanches to rich, golden 
yellow. My seed is a fancy strain produced from perfect speci- 
men plants. Pkt. 10 cts.; Y%4o0z. 30 cts.; ¥20z. 50 cts.; oz. 
90 cts.; 2 ozs. $1.75; 14lb. $3; 1A4lb. $5; lb. $10. 
3 : This is a pure line selec- 
Schell’s Golden Detroit. tion of the Dwarf Golden 
Self-blanching type. Handsome, heavy, compact, full-hearted. 
Broad, thick stems, rounded at the edges. Plants 22 to 23 inches 
high. Leaves clean, bright green. The stems blanch easily 
to a fine, deep, clear yellow and are very free from strings. The 
hearts are full, crisp, and of excellent flavor. It is sure to prove 
a great favorite on every market. Pkt. 19 cts.; 3 pkts. 25 cts.; 
\4oz. 50 cts.; oz. 90 cts.; 2 ozs. $1.65; W4lb. $3; Ib. $10. 
H Spinach Beet 
Swiss Chard (cP rest Beet 
LUCULLUS (Light Green). One ounce sows 50 feet of row; 
7 pounds an acre. Delicious greens when leaves are cooked 
as a salad or like spinach. The midrib is also fine when pre- 
pared like asparagus. Pkt. 10 cts.; oz. 20 cts.; 4lb. 50 cts.; 
Ib. $1.50. 
DARK GREEN-LEAVED or FORDHOOK GIANT. Same 
as above, except leaves are dark green. Price the same. 

THEY YIELD BETTER 19 
