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_ Burpee’s CELERY 
A most popular vegetable served raw asa relish or cooked in different 
-— Ways. May be used from the time plants are one-half or two-thirds 
_ Celeries. Some varieties, such as Burpee’s F ordhook, are highly desirable 
_ for winter storage either where grown and protected from freezing or 
_ lifted and put in soil in a cold cellar, =2% 
272 Burpee’s Fordhook © 
Famous for Tenderness and Flavor 
stocky and 
of the taller varieties. 
heart of the most delicious flavor. 
Pkt. 20¢; 14 oz. 
267 Easy Blanchi NS —Stalks easily blanched to white 
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, free from any fiber or strings, and 
of extra-fine flavor. Resembles Golden Self-Blanching but stalks blanch white instead of yellow. 
Pkt. 10¢; 14 oz. 45¢; oz. 85¢; 14 lb. $2.50 
260 Burpee’s 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 
266 White PI UMEC— Recommended for fall and early winter 
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. Grown by market 
gardeners having a local trade, and a favorite in home gardens for fall and early winter use 
but not recommended for late winter storage.~ Pkt. 10¢; 14 0z. 45¢; oz. 85¢; 14 lb. $2.50 
276 Utah or Golden Crisp O— Famous green celery 
130 days. An excellent green celery for fall use or winter storing. Matures about 5 days earlier 
than Giant Pascal. Plants are compact, stalks broad and thick, exceptionally solid, and when 
blanched are pure white, crisp, and of the most delicious flavor. Highly satisfactory. 
Pkt. 10¢; 14 oz. 45¢; oz. 85¢; 4, Ib. $2.50 
282 Giant P ascal— Known as Winter Kine 
135 days. Considered by many the standard winter celery. Plants 
are large, upright and very heavy. Stalks are tall and thick, solid, 
stringless, and of a rich, nutty flavor; 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. If properly stored, it will keep in perfect condition 
throughout the winter months, Whether grown for home or market 
use, Giant Pascal has always given entire satisfaction. 
Pkt. 10¢; 12 oz. 45¢; oz. 85¢; 14 Ib. $2.50 
268 Golden Plume or Wonderful® 
115 days. Splendid early celery developed from the famous Golden 
Self-Blanching; the stalks, however, are larger. It is quite resistant 
to blight and rot and possesses very good eating qualities. Plants 
' are of medium size, stocky, compact, and havea solid, full, creamy 
heart of the highest table quality. The thick, heavy stalks blanch 
readily to a beautiful light yellow; the flavor is distinctly nutty 
and rich. The many good qualities of this widely grown early 
yellow celery commend it to all growers, home and market. 
.— Pkt. 15¢; 14 oz. 60¢; oz. $1.00; 14 Ib. $3.00 
275 Winter Queen — General favorite 
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. 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 which are tender, crisp and of excellent flavor. 
Valuable for the home and market gardener alike. 
ge Pkt. 10¢; 14 oz. 45¢; oz. 85¢; 1% Ib. $2.50 
- 130 days. Burpee’s Fordhook Celery is, without question, 
_ the best fall and winter variety in existence. Plants are 
compact, growing 15 to 18 in. tall. Although 
comparatively dwarf, they are so solid that they weigh fully 
2 Ibs. each. Their limited height is of great importance, 
since the plants are by far more easily blanched than those 
The stalks, after blanching, are a 
beautiful pure silvery white with a large, tightly folded full 
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. We offer our improved strain. 
75¢; oz. $1.35; 14 Ib. $4.00 



Burpee’s 
Fordhook 
Celery 
How to Grow CELERY 
For the earliest crop, start the seed in a hotbed or in the house, 
allowing 10 to 14 weeks to produce plants large enough to set out 
when weather gets warm. For the fall or main crop, sow seed in the 
open ground as early in the spring as the soil can be worked into 
good condition. Cover seed with no more than 4 in. of fine soil. 
Celery requires a rich, well-manured soil and plenty of moisture for 
best results. Soil, boards, or celery paper may be used to blanch the 
stalks. A pkt. of seed will produce about 400 strong plants; 1 oz. 
about 7500 plants. Days to maturity are from field setting of plants. 
Celeriac 
(Turnip-Rooted Celery) 
293 Giant Prague 120 days. 
Leaves are not edible, only the 
large, thick root, which has a 
flavor similar to celery and is 
highly valued boiled or used in 
vegetable soup, stews, and other 
dishes. May be used when it has 
grown about 2 in. across; fully 
grown roots mdy average 4 in. 
in diameter. Grow as you would 
celery except that it does not 
require hilling or blanching. 
Roots may be stored in moist 
earth or sand and used through- 
out the winter. Pkt. 15¢; 
V4 oz. 50¢; oz. 90¢; 14 Ib. $2.60 az 
BURPEE’S CELTUCE, see page 27 
















