Culture

No. 449. - Sow the seed in shallow boxes, or in a finely prepared bed out of doors, in straight rows, so that the small plants may be kept free from weeds. When about two inches high, thin them out and transplant them so they will stand two inches apart. When they are about four inches high cut off the tops, which will cause them to grow stocky. The crop is usually an early one, and if good plants are used, they may be set out as late as the middle of August. The best results, however, are obtained by setting them out in the middle of June or the first of July. When setting them out, prepare broad, shallow trenches, about six inches deep and four feet apart, in which the plants should be set six inches apart. Cut off the outer leaves and press the soil firmly about the roots. In about six weeks the plants should be handled, which is done by having one man gather the leaves together while a second man draws the earth about the plant to one-third of its height, being careful that none of the earth falls between the leaves, as that would cause them to rust or rot. In a few days draw more earth around them, and repeat this process every few days until only the tops of the leaves are visible. In a few days more it will be fit for use. Do not disturb the plants when the ground is wet, as that will injure them.

At the approach of severe, freezing weather, take up the plants and put them in a light cellar or an unused frame, where the temperature can be kept above the freezing point. Set them out compactly, so that all but the tops of the leaves can be covered with sand. They will then gradually blanch, and may be used throughout the winter.

Dwarf White

No. 450. - A favorite market variety of close habit, being solid, crisp and tender.

Sandringham Dwarf White

No. 451. - An excellent variety, remarkable for its fine flavor and solidity.

Giant White Solid

No. 452. - This is of large size, solid and crisp.

White Walnut

No. 453. - A dwarf habit seldom attaining a height of more than twenty inches. It is solid and heavy, having a rich walnut-like flavor. Its graceful and feather-like foliage, when blanched, makes it a most beautiful Celery for the table.

Half Dwarf

No. 454. - A remarkably fine white variety, intermediate in size between the Dwarf and Large White. When blanched it is of a yellowish white color, making it very ornamental for the table. It is entirely solid, possessing a rich nutty flavor.

Golden Dwarf

No. 455. - This is a distinct variety in size, but grows similar to the Half Dwarf, except that when blanched the heart, which is large, is of a waxy golden yellow color, which renders it most striking. It is entirely solid, has an excellent flavor and keeps well during winter.

London Red

No. 456. - The red Celery is generally superior to the white, being better flavored and more crisp. It is also hardier and keeps better in winter. The London Red is one of the best varieties, having every requisite good quality.