SEED GROWERS 
CEERI 
CuLturE. Press celery seed into the ground; do not try to cover it 
and when seed is kept wet and not above 60 degrees F. germination oc- 
curs in 10 to 20 days. Celery needs 4 to 5 months from seed to use so 
very early Celery should be started in hotbeds after January and when 
two inches high, transplanted or thinned to a space of two inches. Later 
trim the tops to produce stocky plants and when five inches high set where 
plants are to mature, first trimming off one-third of the roots and leaves. 
Celery seed may be planted out-of-doors in April and treated as outlined 
above. Given sufficient water, celery can be grown on any good garden 
soil and one ounce of seed gives about 6,000 plants. When almost grown, 
Celery must be blanched by the use of boards, earth, paper or other cov- 
ering: If boards are used, rows can be set as close as thirty inches; if 
earth blanched, 48 inches or more is better. Set plants six inches apart 
in the row and press the soil firmly about the roots. With a few stalks 
in a garden, a tile set over the plant on a wrapping of paper answers the 
purpose. If earth is used in blanching it should be drawn about the plant 
to one-third its height and repeated twice a few days apart till leaves 
only are exposed. Do not cultivate, hill or disturb celery when damp or 
rust may occur. Jn hilling with earth, place a peg at end of row with 
string to it and pase string about each plant so as to prevent earth from 
falling into the heart. To store, celery should be only partly blanched. 
Celery matures best in cool, moist weather, so the grower farther South 
may delay this planting calendar to fit his own market and convenience. 
Number of days is from sowing seed to edible stage. 
FORDHOOK OR EMPEROR 125 
Leaf (outer) dark green, (inner) yellowish green, medium large and quite 
thick, average 18 inches tall. Stalk large and thick, heavy, tender, crisp, 
very little fiber; blanches to a pale gold heart. Good garden and local 
market type. A fair winter keeper. 
GIANT PASCAL 135 
This is a green leaved variety and an excellent sort for fall and winter use. 
It blanches to a beautiful yellowish-white color, is very solid and crisp 
and of a fine, nutty flavor. 
GOLDEN SELF-BLANCHING, ORIGINAL STRAIN, SELECTED 120 
The original strain has a greenish tinted outer leaf and a yellow inner 
leaf, leaves are medium heavy with a fairly strong rib; grows 15 to 16 
inches tall and is fairly compact in growth. Stalk is medium large, solid, 
very crisp, without fiber, and blanches to a medium deep yellow. It is 
most excellent for early market and shipping. Has a very fine flavor. 
GOLDEN SELF-BLANCHING, TALL TYPE 120 
Like the original type but has a slightly slimmer stalk and is 2 inches 
taller. Looks better when tied in bunches and packs better for shipping. 
EASY BLANCHING 130 
Outer leaves medium dark green; inner leaves yellowish green. Thick, 
solid, upright growing, 16 to 18 inches tall. Stalk medium large and solid; 
blanches very easily and quickly to a pale yellowish white; is crisp and 
shows little or no fiber and has a good flavor. Good winter keeper. 
UTAH PASCAL (Golden Crisp) 126 
A green variety recommended for fall use, maturing earlier than Pascal. 
Stems thick, solid, broad, rounded and of fine quality. 
WHITE PLUME SELF-BLANCHING 110 
This is the earliest and most easily blanched. The plants grow rapidly 
and blanch easily during the summer months. Later in the fall the central 
stalks and leaves are of pure snowy whiteness even without earthing up. 
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