CELERIAC 
_ CULTURE: May be sown in 24 inch rows, and thin- 
ned out in the row to 6 inches apart, late in the 
' Spring. Plant is tall, spreading, and celery-like. 
Roots grow to about 3 inches in diameter; round, 
knobby bulbs which are used in soups and stews. 
| VARIETY:— 
| Giant Prague — Produces 3 inch bulbous, knobby 
) roots which are of good uniform quality. 115 days. 
i 
| CELERY 
CULTURE: Sow in beds in Spring, pressing the seed 
| down and covering with wet cloth or shading from 
sunshine until seedlings appear. Beds must be kept 
moist and soil should be very fertile. Seedlings 
should be thinned out to promote strong plants. 
' After 10 weeks or so. plants should be strong enough 
' to transplant in to the field in 3 ft. rows, 8 inches 
' apart in the row. The field must be fertilized and 
) watered frequently and well-cultivated. As stalks 
' mature, they should be hilled or covered to blanch 
| them. 
| VARIETIES:— 
Giant Pascal — Large late variety popular for home 
'and market; also used in trenching to produce celery 
‘hearts; stores well for winter use. Plant is 2 feet 
_tall, dark green, has large heart that blanches to 
'yellowish-white color. Stalk is thick, solid, and 
f crisp. 140 days. 
|/Golden Plume — Earliest, dwarf, blight-resistant 
variety. Desirable for home and market garden use. 
| Plant is about 20 inches tall. Stalk is strong and 
\ firm, blanching to a golden yellow. Eating quality 
|is fine. 100 days. 
' Utah — Most popular green celery for shipping and 
' local market. Plant is 26 inches tall, large, erect, 
' dark green. Stalks are about 10 inches long, thick, 
smooth, excellent quality. 120 days. 
CHICORY 
' CULTURE: The endive type is sown in rows in thé 
| Spring and produces edible leaves and heart. The 
' roots can be reset indoors in the fall and forced to 
| produce a second-growth top of fine flavor and 
\ quality for salads. The coffee type is sown in the 
’ Spring and thinned in the rows to permit good root 
' growth; only the roots are used. 
| VARIETIES:— 
) Witloof (French Endive) — Produces a plant about 
. 18 inches tall with long, smooth leaves which clus- 
' ter, producing an edible heart. Color is dark green, 
' with light green heart. Both leaves and heart are 
' used in salads. 150 days. 
' Coffee or Rooted (Madgeburg) — Produces a plant 
’ about 15 inches tall with narrow, long leaves. Root 
is 12 inches long, tapered and white. Root is dried, 
' ground, roasted, and used in coffee. 125 days 
