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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 persons prefer 
them unblanched, especially Burpee’s Fordhook, Giant 
Pascal, and Utah, all famous green celeries. Some varie- 
ties, 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. 
6022 Burpee’s Fordhook © 
130 days. Introduced by Burpee in 1915 and 
named for Burpee’s Fordhook Farms. The best 
fall and winter celery in existence. Plants are 
stocky, compact, 15 to 18 in. tall and while com- 
paratively dwarf, they are so solid that they weigh 
fully 2 Ibs. each. Their limited height is of great im- 
portance, since the plants are by far more easily 
blanched than those of the taller varieties. The 
stalks, after blanching, are a beautiful pure silvery 
white with a large, tightly folded full heart of the 
most delicious flavor. Always tender, crisp, without 
strings, and juicy. An ideal variety for winter stor- 
age. We offer our improved strain. Pkt. 35¢; 
2 pkts. 65¢; 14 0z. $1.00; oz. $1.85; 14 lb. $5.50 
Burpee’s 
i" Fordhook, 
the finest flavored 
as well as the best 
fall and winter 
green celery “° 
5204 Burpee’s Golden Self-Blanching © 
115 days. First introduced in America by Burpee in 1884. This is the 
American-grown seed produced from the dwarf French-grown stock. Plants 
make a compact growth and form thick, ribbed stalks which blanch easily into 
a beautiful clear waxen yellow, Stalks and heart are tender, solid, free fromstrings 
and of the most delicious nutty, crisp and juicy flavor. A very desirable early 
celery grown extensively by home gardeners as well as market growers. 
Pkt. 20¢; 1% oz. 80¢; oz. $1.45 
5201 Cornell No. 19 © — Early, self-blanching 
120 days. Vigorous, self-blanching, and highly resistant to fusarium yellows. 
Plants grow 20 to 23 in. tall with thick heart, and long, deeply rounded, fairly 
smooth stalks. Flesh is thick, tender and without strings. Not only the heart, but 
the outer stalks as well are delicious to eat. Cornell 19 combines the high quality 
of the best green celeries with the self-blanching characteristics of Golden Self- 
Blanching. Recommended as a main-crop yellow celery of the finest quality for 
home and market in all celery regions and as a midwinter crop in Florida. 
Pkt. 25¢; ‘20z. 85¢; oz. $1.60 
= s 
5202 Utah or Golden Crisp 6028 Giant Pascal — known as Winter King 
it 130 days. Matures about 5 days earlier than Giant Pascal. Plants 135 days. Considered by many the standard winter celery. Plants 
are compact, stalks broad and thick, exceptionally solid, tender, are large, upright and very heavy. Stalks are tall, thick, solid, 
_ free from strings and fiber; large, well developed heart, which when broad, distinctly ribbed, stringless, tender, crisp, very tasty and of 
' blanched, is pure white, crisp, and of the most delicious, nutty . a rich, nutty flavor when earth bleached. After blanching they are 
' flavor. An excellent, high quality, fine flavored green celery for an attractive light yellow of superb quality. If properly stored, it 
home gardens, market growing, shipping and winter storage. will keep in perfect condition throughout the winter months. 
Pkt. 20¢; 1 oz. 80¢; oz. $1.45 Whether grown for home or market use, Giant Pascal! has always 
been most popular for its unexcelled table quality. 
5209 Utah No. 10 B © —Tail growing — 
Pkt. 20¢; 2 oz. 80¢; oz. $1.45; 14 lb. $4.25 
130 days. Slightly taller growing than standard Utah, 26 to 28 in., 
stocky, erect, compact and full hearted. Stems are 8 to 10% in. CE LERI AC 
long, thick, pears and irae in ee kes Can be readily 
_blanched; tender, crisp, and of excellent quality for home and : = 
market; the leading ‘‘Pascal” celery for shipment from California. (Turnip-Rooted or Knob Celery) 
_ While easily blanched, it is Pireoty oan \geaiaeeb uaina ey 5212 Giant Prague 120 days. 
er 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. 
How fo Grow Celery Celeriac has a flavor similar to 
For the earliest crop, start the seed in a hotbed or in the celery and is highly valued 
house, allowing 10 to 14 weeks to produce plants large boiled or used in vegetable soup, 
enough to set out when weather gets warm. For the fall or stews, and other dishes. It 
main crop, sow seed in the open ground as early in the grows best in a moderately 
spring as the soil can be worked into good condition. Cover moist yet well-drained © soil, 
_ seed with no more than 3% in. of fine soil. Celery requires a which is fairly rich in barnyard 
rich, well-manured soil and plenty of moisture for best re- manure. Grow as you would 
sults. Soil, boards, or celery paper may be used to blanch celery except that it does not 
the stalks. A pkt. of seed will produce about 400 strong require hilling or blanching. 
plants; 1 oz. about 7500 plants. Days to maturity are from 
the time the plants are set out in the garden. 
Roots may be stored in moist 
earth or sand for winter use. 
Pkt. 20¢; 14 0z. 60¢; oz. $1.00 
