
B uy pee $ 
Ferdhook 
Celery 
Burpee’s CELERY 
A most popular vegetable served raw as a relish or cooked in different ways. May 
be used from the time plants are one-half or two-thirds grown until fully matured. 
Stalks may be blanched to make them more crisp and tender, although many per- 
sons prefer them unblanched, especially Burpee’s Fordhook, Giant Pascal, and 
Utah, all famous green’celeries. Some varieties, such as Burpee’s Fordhook, are 
highly desirable for winter storage either where grown and protected from freezing 
or lifted and put in soil in a cold cellar. 
272 Burpee’s Fordhook O 
130 days. Burpee’s Fordhook Celery is, without question, the best 
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 beauti- 
ful pure silvery white with a large, tightly folded full heart of the most 
delicious flavor. Always tender, crisp, without strings, and juicy. 
Time of maturity and the dark green color before blanching make Ford- 
hook an ideal variety for winter storage. We offer our improved strain. 
Pkt. 25¢; 2 pkts. 45¢; 14 oz. 85¢; oz. $1.60; 14 lb. $4.75 
260 Burpee’s Golden Self-Blanching ©—£ariy 
115 days. First introduced in America by Burpee. This is the American-grown seed produced 
irom the dwarf French-grown stock. Grown extensively by home gardeners as well as by market 
growers. The plants make a compact, medium growth and form thick, solid, heavily ribbed 
stalks which blanch easily into a beautiful clear waxen yellow color. The stalks and heart are 
crisp, solid, heavy, free from any strings and of the most delicious flavor. Choice quality. 
Pkt. 20¢; 14 0z. 75¢; oz. $1.35; 1% Ib. $4.25 
263 Cornell 19 © — Outstanding, early, self-blanching 
120 days. Early, vigorous, self-blanching, and resistant to fusarium yellows. Plant 20 to 23 in. 
tall with thick heart, and rounded, fairly smooth, fleshy stalks. Combines the high quality of 
Utah with the self-blanching characteristics of Golden Self-Blanching. Highly, recommended 
as a main-crop variety for all celery growing regions and as a midwinter crop in Florida. 
Pkt. 25¢; 2 pkts. 45¢; 14 0z. 85¢; oz. $1.60; 14 lb. $4.75 
267 Easy Blanching— stalks easily blanched to white 
125 days. A second-early green celery for home and market. Plants make a vigorous, upright yet 
compact growth, and the stalks are easily blanched to an attractive white. They are thick, solid, 
unusually meaty, crisp, free from fiber or strings, and of extra-fine flavor. Good keeper. 
Pkt. 15¢; 1% 0z. 65¢; oz. $1.25; 1% lb. $3.75 
266 White Plumie— 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; flavor is rich and nutty. Quality is good. Not recommended for late winter storage. 
Pkt. 10¢; 1,0z. 45¢; oz. 85¢; 14 lb. $2.50 
282 Giant Pascal—known as Winter King 
135 days. Considered by many the standard winter celery. Plants 
are large, upright and very heavy. Stalks are tall, 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. 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. 15¢; '%o0z. 65¢; oz. $1.25; % lb. $3.75 
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 have a solid, full, creamy 
heart of the highest table quality. The thick, heavy stalks blanch 
readily to a beautiful light yellow; flavor is distinctly nutty 
and rich. The many good qualities of this widely grown early 
yellow celery commend it to all growers for home and market. 
Pkt. 20¢; 14 0z. 75¢; oz. $1.35; ™% lb. $4.25 

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 % 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 
72 plants; 1 oz. about 7500 plant&’. Days to maturity are 
from the time the plants are set out in the garden. 

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 come 
pact, stalks broad and thick, exceptionally solid, and when 
blanched are pure white, crisp, and of the most delicious flavor. 
Pkt. 15¢; %20z. 65¢; oz. $1.25; 1% Ib. $3.75 
CELERIAC 
(Turnip-Rooted Celery) 
293 Giant Prague 120 days. 
The edible portion is the large, 
thick root, which may be used 
when it has grown about 2 in. 
across; fully grown roots may 
average 4 in. in diameter. 
Celeriac has a flavor similar to 
celery and is highly valued 
boiled or used in vegetable soup, 
stews, and other dishes. It 
grows best in a moderately 
moist yet well-drained soil, 
which is fairly rich in barnyard 
manure. Grow as you would 
celery except that it does not 
require hilling or blanching. 
Roots may be stored in moist 
earth or sand for winter use. 
Pkt. 15¢;  % oz. 50¢; 
oz. 90¢; 14 lb. $2.60 
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