how to grow celery - old book

8/14/2019 how to grow celery - old book

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SB 335.P9Copy 1

PBICE 50 CEJVTS.

HOW TO GROW CELERY,

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PUBLISHED BY

KALAMAZOO CELERY CO,,PIONEER SHIPPERS OF

FINE SELECTED CELERY,KALAMAZOO, MICH,


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WEST ELIZABETH'

Is now acknowledged by all to l)e the leading Incuba-tor of the Avorld. It has taken lirst prize whereverexhibited, at Orleans, 1885 SB, special at the greatpoultry show at Madison Sciuare, New York, Feb.,1886, 68 Incubators competing.It is the only Incubator in the world that will turn

the eggs automatically and regularly.It is not a new Incubator, but has ])een on sale fornearly nine years, and the longer it stays the better it

is liked.Send live cents in stamps tor 84 page catalogue,giving much useful information to those who are con-templating buying Incubators or to those who haveand use Incubators.Address

J. L. CAMPBELL,West Elizabeth, Pa.


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HOW TO GI[OW CELERY.-PUBLISHED BY-

KALAMAZOO CELERY CO.,PIOi^EER SHIPPERS OF

FINE SELECTED CELERY/

KSLaMAZDD, MICHIEilN.

i'O.i /rju

KALAMAZOO, MICHIGAN.KALAMAZOO PCELISTTIX3 CO., PRINTERS AND BINDERS.ISSS.


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HOW TO GROW CELERY,Offered for the instruction of those contemplating the

rtusiness, or already Interested, who are desirous of securing:the best results possible.Gives in comprehensive detail all necessary instruction,

advice, hints, and practical suggestions.Booksellers or individuals supplied with copies of thisbook by Kalamazoo Celery Co., Kalamazoo, Mich., U. S. A.Price, 50 cents.liarge supplies will be a matter of special correspondence.

Entered according to Act of Congress, in the year 1886, byKalamazoo Celery Co., in the Office of the Librarian of Con-gress, at Washington. All rights reserved.


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PREFACE.Kalamazoo has no successful competitor in

Celery Culture, either for quality or quantity pro-duced. The celebrity of Kalamazoo celery hasawakened so great an interest and desire to imitate,that inquiries, received (from almost every sectionof the country) by the principal shippers at thispoint regarding its cultivation, are becoming aserious burden if any attention whatever is paidto them. At best these inquiries could be an-swered only to a very limited extent.

To meet the emergency we have published thisbook, '' How to Grow Celery," being a completeexposition of the methods of successful celerygrowing in this " Famous Kalamazoo Celery " dis-trict.

It is the design of this book not only tothoroughly instruct the general farmer who is en-tirely unacquainted with celery growing, but alsoto serve as a guide and reference book for the ex-perienced gardener already engaged in celery cul-ture. It gives in minute detail plain, practicaland explicit directions for the cultivation andmanagement of the crop, from time of selectingthe soil to shipping or preparing for market, andwill more fully meet the general demands for in-formation than any amount of correspondence orprevious works on the subject.KALAMAZOO CELERY CO.


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ORIGIN AND DEVELOPMENT.Celery, a plant of the parsley family, was orig-

inally found in its wild state throughout theditches of Europe, in a rank, coarse and even poi-sonous condition, but through cultivation is rend-ered more mild in flavor, becoming sweet, crispand juicy. As now known, is one of the mostagreeable relishes cultivated, being a leading tableornament, not only in the best hotels, but privatetables as well; and is recommended by physic-ians as one of the greatest nervines yet discov-ered.

VARIETIES OF CELERY.Market gardeners generally confine themselves

to growing one or two varieties known to be goodthe point being to put on the market an articlepleasing to the eye^ tender, crisp and solid. Thedwarf sorts now are more extensively raised thanthe large, for the reason that in quality they areevery way as good, take less field space, have moreheart, and give as much blanched celery to theroot as large varieties, besides being easier to work.

Golden Dwarf.For general purposes this isprobably the most desirable ; it is a very distinctvariety, which originated near Newark, N. J., afew years ago, and whose great value has beenshown by the fact that it is now grown probablyto a greater extent than any other single variety.


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When bleached the heart is large and full, of awaxy golden yellow, rendering it a most strikingand showy variety. It is solid and most excellentflavor, and one of the best keepers during winter.

Half Dwarf.When bleached it is of a yellow-ish white, making it very ornamental for the table,possessing a rich nutty flavor. It has much vigorof growth, surpassing most of the large growingsorts in weight of bunch when grown under thesame conditions.

White Walnut.Of dwarf habit, seldom at-taining a height of more than twenty inches, issolid and heavy and has a rich walnut-like flavor.

Dwarf White.A good market variety of closehabit, solid, crisp and tender.

Sandringham Dwarf White.Solid and hasa fine flavor.

Giant White Solid.Of large size and crisp.Boston Market.A dwarf growing variety,

having a sweetish taste, agreeable to some people.Perfection Heartwell.A strong growing

variety, not so desirable as some others, though itanswers for light and poor soils.White Plume.The peculiarity is that natur-

ally its stalks and portions of its inner leaves arewhite : so that by closing the stalks, either by


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tying them up with matting, or by drawing thesoil up against the plants and pressing it togetherwith the hands and again drawing up the earthwith the hoe or plough so as to keep the soil thathas been pressed against the celery in its place^completes the work of blanching.With the unskilled amateur growing a fewhundred plants for private use, the troublesomeprocess of banking has usually been a sufficienthindrance to prevent him from trying. Thoughwith this new self-bleaching sort he has somethingthat can be grown just as easily as any othervegetable. But for an extensive grower whowishes to devote time, and secure the best results,it is advisable to take some of the other varieties,as the White Plume is liable to be rather dry^stringy and coarse. This not to any alarmingextent, but sufficient to lose sale when other celeryis to be had in place, besides it cannot be gotready for use until later than other varieties, andis unfit for winter storing on account of its lia-bility to rot.

THE RED VARIETIES.As yet are little used in this country, thoughthe flavor is better, and the plant altogetherhardier than the white.

London Red.This variety is one of the bestof its class, having ever}^ requisite of good quality.


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New Rose.A red variety, possessing a deli-cacy of shading in the beautiful rose coloring ofthe heart and stems that give something entirelydistinct and valuable in this variety.

Major Clark's Pink.Of medium growth, ofstiff, close habit, large heart, remarkably solid andcrisp, of fine vralnut flavor.

Hood's Dwarf Red.An excellent dwarf ofthis variety, solid and crisp.

SOIL,It is possible to grow celery on almost any soil^

but as the work of banking can be done to betteradvantage on a moist, mucky soil, it is generallypreferred. However, if quality were the principalobject, with no regard to economizing labor, ahigh sandy soil might be selected. A swampwhich, when drained, bears good grass, and notsmartweed, will grow good celery. Muck thatwill grow onions or potatoes will grow an addedcrop of celery the same season; of sandy loam thesame thing can also be said. To prepare a muckfield from the rough swamp is sometimes very ex-pensive, but on such ground celery grows luxur-iantly with a minimum of cultivation.PREPARING THE GROUND,Celery requires an abundance of manure which^


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as usual with all crops, must be well mixed andincorporated with the soil before celery is set out.In preparing the ground for the reception of theplants, if it has not been plowed the fall previous,which is always beneficialnot only that whenthus thrown up in ridges it gets pulverized (a mat-ter of utmost importance) by the action of thefrost, but also that the turning up of the soil ex-poses the larvae and eggs of insects to thefrost, which tends greatl}^ to lessen their numbersthe succeeding year. Plowing should be begunas soon as the ground is dry enough to work. Theland should be manured broadcast with wellrotted stable manure. This is cultivated or forkedin. From 25 to 50 two-horse wagon loads ofmanure to the acre should be used; the more thebetter. Concentrated fertilizers should not beemployed if manure is obtainable.

If the quantity of manure is short, or theground is turfy, the plan of making trenches canbe resorted to, which is throwing out a trenchabout ten inches wide, and six to eight inches deepand spreading about two inches of well rottedmanure in the bottom, and on this four or fiveinches of well pulverized soil, which should bewell firmed down by tramping.

Preparation of the ground should always in-clude some plan for providing moisture, especiallyif in a section where dry weather prevails throughAuorust.


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THE SEED PLANTIlSrG.There is uo need of getting seed in very

arly, except to let it get the start of weedsand the benefit of the spring showers.

About a third larger quantity of seeds are sownthan the number of plants required, to allow forfailure and so that at transplanting, weak spind-ling plants can be discarded, enough " stocky ^'ones being got to set the space to be covered. Anounce of seeds will produce about 5,000 plants andit will take twenty feet of row to sow it at theproper thickness.

The seeds germinate slowly, are the smallestthe gardener uses, and the plant, at the beginningof its growth, is a frail, tiny, little thing. Anylumps of earth cast upon seeds or plants at thisstage will certainlj^ retard, if not effectuallyprevent growth.

The seeds are sown in a well-pulverized richborder (good results are obtained by sifting thesoil through a coarse wire sieve) in the openground, as early in the season as the soil can beworked. A fine moist j)lace should be selected, asfree from weed seed as possible. Where growinglargely, seeds are planted at different times ; sayabout two weeks apart, so as to have fresh plantscoming on. When the bed is properly prepared,lay a board across one end and walk on it to firm


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10the soil, then move the board slightly to one sideand with the point of a trowel or sharp stick,make a very slight mark along the edge of the board,in which sow the seeds, be careful not to sow toothick,. which would cause the plants to growspindling. After the seeds are sown cover lightlywith the back of the rake, replace the board andwalk on as before to thoroughly firm the soil,which is of great importance to the perfect germ-ination of the seeds and strong plants. Proceedwith other rows in the same manner, leaving adistance of ten or twelve inches between. Thebed should not be allowed to get very dry, andalways kept free from weeds. If very early celeryis desired, the seeds should be sown in hot beds,and transplanted as soon as the weather willwarrant.

As seedling plants are rather troublesome toraise, when for private use 04ly, and as they canusually be purchased cheaper than they can beraised on a small scale, it is scarcely worth whileto sow the seeds. But when wanted in quantities,the plants should always be raised by the grower,as celery plants are not only difficult to transplant,but are usually too expensive to buy when thecrop is grown for market.


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11

TRANSPLANTING.When the ground is properly prepared, stretch

a line to the distance required, walk on it or beatit slightly with a spade so that it leaves a markto show where to place the plants. Select fromthe bed the largest plants, so that the row will beuniform- The tops should have been shorn offonce or twice previous to transplanting, so as toinsure ''stocky" plants, which suffer less on beingset out ; the root is trimmed with a knife, cuttingoff enough so the root can be put down in thehole made by the dibber without doubling up,which is very detrimental to the growth of theplant.

Set out at a distance of six inches between theplants ; if only one crop is to be reised the dis-tance between the rows need be only four feet,and when grown for winter use, from two to threefeet between are sufficient, when two crops are tobe grown the distance between the rows should beabout five feet, the second setting: is put in halfway between these rows, and by the time thesecond setting is ready to be hilled up the first cropis ready to come out, and the soil used for firstcrop can now be used for the second.

Great care must be taken in putting out thecelery, to see that the plant is set just to the depthof the roots, if much deeper, the heart might be


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12* too mucli covered up wliich would impede thegrowth. It is also important when planting tosee that the soil be well packed to the roots, thisis done by returning on each row, after planting,and pressing the soil against each plant firmlywith the feet. This packs the soil, and par-tially excludes the air from the roots until newrootlets are formed, which will usually be in forty-eight hours, after which all danger will be over.In case of drought after setting, plants should beliberally watered. It is a good plan to do thesetting as far as possible after sun-downif done at this time no further attentionwill be required, particularly if the soil hasbeen freshly dug or plowed. After the plantsare fairly started no attention need be given them,further than to keep clear of weeds until thetime of HANDLING.

The process ot handling consists in drawingthe earth to each side of the celery and pressing ittightly to it in order to give the leaves an upwardgrowth. This causes a new growth of stalks tostart, the best for eating. From three to fourweeks after the handling it is ready for the

BLANCHING-.It is necessary to use judgment about hilling

ap, as it will not do to commence while the


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13weather is too hot and wet, as there is danger ofits rotting.

^Much of the "banking up" work can be donewith a small plow where the land will permit of

its use, if it will not, the soil is piled up alongthe row with a spading fork or spade and thenbrought up carefully with a hoe ; or, what is betterif the soil is fine and mellow, is to take a barrelstave, saw in two in the middle, and whittle downone end of each to thf^ right size to handle con-veniently, take one in each hand, stand astride therow and with these the soil can be brought up tothe row rapidly and nicely, without fear of bruis-ing the plants. In handling and earthing up careshould be taken to keep the stalks of the plant soclose together that no soil can get between them.The bank should be heightened two or three timesby heaping up fresh soil as the celery grows,so as to keep the new stalks, started by thehandling process, from the light, the older stalkswill blanch at the same time. The bank must bemade broad at the base, and the sides sloped upnicely, so that they will not cake or slide.

It takes, after the last hilling, but from eightto ten days in warm weather and from four to fiveweeks in cold weather to blanch celery.Another plan of blanching, in warm weather,is to tie up the plants with yarn or other con-venient material, throw up a small ridge of soil on


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14 '

each side of the row, just up to the plants, but notmuch against them, with a hoe or small one-horseplowif a horse can be used, then take inch boardstwelve inches wide, lay along on each side of theTOW, crowding the lower edge close up to thebottom of the plants, fastening them there withstout pegs driven on the outside of each board,then take hold of the outer edges of the boards,and bring them up together, placing over themclamps or hooks made of wireso constructed thatthe boards will be about two inches apart, or alittle more, if the celery is large. By this methodmucli labor is saved, and celery so treated is lessliable to rust and rot, though it is apt to make thecelery taste strong, especially when new boardsare used.

For late and winter crops the soil is foundmuch the best for blanching.TAKING OUT.

The celery is taken up with a long tined spadingfork, first throwing aside some of the soil, thatthe fork may run straight down close to the roots,which will enable it to be thrown out easily with-out injury to the plant.When the Celery is to be prepared formarket immediately : A second partya boywill answer just as well, follows, pulling ofi" theoutside, rough leaves, and cutting off the roots,are should be exercised not to trim too close, they


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15can be cut, square or cone shaped. If left withconsiderable '' butt " on, celery will keep freshlonger, besides allowing of a slight pearing down,after it has become blackened by age, therebyadding much too its good appearance, and givesthe dealer a chance to " brush up " a somewhatunattractive article, which will enable him tomake a sale where if this resort could not be badcelery must be lost or greatly sacrificed.

BUNCHINa.After being trimmed it is washed and tied inbunches of about twelve heads to the bunch. Aconvenient mode of doing this is to make a rack,similar to a saw buck, suitable size to hold onebunch. Lay in the celery and tie snugly with twostrings, one around the topthe higher it is placedthe longer the celery looksand one at about twoinches from the bottom, winding it twice around.When celery is a little below the average in lengtha good plan for improving the looks of bunches isby arranging in the same manner as a pyramidbouquet, putting the longer stalks on the outsideand laying the shorter in the middle, so the topsof the shorter will protrude considerably above theoutside or longer stalks. After a little practice itcan be made to look quite respectable.


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10

STORING FOR WINTERWinter celeiy is not allowed to thoroughly

bleach before taking out, but to complete the pro-cess in the trench, cellar or coop as the case maybe. In taking out celery for storing, it should notbe cut, trimmed or washed, nothing done what-ever, except, perhaps, to pick off the dead outsideleaves if there are any such.

In The Ground.If the celery is to be leftin the open ground w^here it was grown, then aheavy bank must be made on each side of the rows,and as the cold increases an additional covering oat least a foot of leayes or litter must be closelypacked against the bank to protect it from frost.It is not safe to leave in the ground wdiere itgrows, in the above described manner, in latitudeswhere the temperature gets lower that ten degreesbelow zero.

In Cellars.Perhaps the best w-ay to keepcelery for family use is to take shoe boxes, goodones, that will hold water when they are swelled,bore a small hole about two inches from thebottom in one end. Take the celery up with careand pack perpendicularly in the boxes with aninch or so of sand, muck or dirt on the bottom,leaving some of the earth gn the roots, place theboxes in the cellar and with a tube or wateringpot (with rose ofi") pour water dow^n one corner of


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17the box until it flows out the hole. From time totime replenish the water, as it is absorbed and thestalks will blanch beautifully, remaining freshand crisp until used. This arrangement preventsany bad results from too much water around theplants, or from getting it upon the stalks andfoliage.

Boxes thus packed in November will bebleached fit for use during January, February andMarch. Though for successions it is better to putin the boxes, from open ground, at different times.If the boxes, however, are not at hand, the celerymay be put away on the floor of the cellar instrips of eight or nine inches wide, divided byboards of a width equal to the height of the celery.The reason for dividing the celery in these narrowstrips by boards is to prevent heating, which wouldoccur if placed together in too thick masses.

In Trenches.The ground in which it is tobe preserved for winter use must be as dry mpossible, and so arranged that no water can remainin the trench, or settle in at a thawing spell. Itshould be as narrow as possible ( not wider thant^n inches) and of depth sufficient to take in thecelery, placed pei-pendicular. Commence at oneend of trench, standing the celery as near upright aspossible, and pack as closely together as can bedone without bruisins;. No soil or sand must be


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ISput between the stalks, though it is a good plan toplace at intervals of three or four feet, boards,same height as celery, and same width as trench,this will prevent all danger of heating. Lay sticksacross the trench, and on these short boards, theyfeeing more convenient when taking out the celeryin small quantities than if long boards are used.

As the weather becomes cold, the trenchesshould be gradually covered with leaves or litter tothe thicknes of six or eight inches, sufficient tol^eep out frost and rain.

Another method now practiced is as followsn^efore the approach of very cold weather, thecelery in the trenches is pressed somewhat closelytogether by passing a spade down deeply alongsideof the trench on each side, but about three or fourinches from the celery. It is best done by twomen, so that they press against each other, thusfirming the top of the celery in the trench untilit is compact enough to sustain a weight of three'or four inches of soil, which is taken from the sideof the trench and spread over the celery. Thisfearth covering keeps it fresher than the coveringof litter, though on the approach of cold weather,it is not sufficient, and a covering of six or eightinches of leaves must yet be placed over the earthcovering.

CoopingWhere celery is wanted daily in quan-tities, this is the most practical method of storing,


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19as it can be taken out handily in the severestweather, without danger of freezing. The coopor shed is built in the following manner : A pit isdug ( where no water will stand ) from one to twofeet deep. This soil thrown out forms the wall onwhich the plates are laid for the rafters. Thismakes the walls frost proof The roof is made ofrough boards, and if severe cold weather comes onstraw is thrown on the roof

It is a good plan to have an old stove put upin which a fire can be started if needed, as it oftenwill be if the coop door is opened much.

Eailings are put in through the middle, leavingan alley of sufficient width for convenience. Thecelery is packed in these pits on each side, com-mencing at one end, standing it up against thebank, always pressing the roots up snug.

AVhen three or four feet of space has beenfilled, a partition is put in by running a boardacross and tacking it to the railing, then proceedin the same way packing against this partition,and so on. These partition boards are to keep thetops from lopping over too heavy, causing it toheat.

SHIPPING AND MARKETING-.For home marketing all that is necessary is

. tying in bunches, as otherwhere described. Somedealers prefer smaller bunches, which can be made


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20to special order, but a bunch of celery is generallyunderstood as equaling twelve good sized roots.

Celery should be delivered as soon after makingready as possible. Quicker sales and better re-sults are realized from fi*esh looking celery. Forshipping purposes, boxes made of light pine lumberare used. The heads of one inch, and sides of one-half inch.

Eelow is given a table showing the differentsized boxes used for shipping, reckoning as size ofbunch twelve well developed plants, or theirequivalent

6 djozen box 6 x 12 x 28 inches.8 "

10 "12 "16 "20 "25 "

If more than twenty-five bunches are to besent to one address it is better to use two or moreboxes in preference to larger than these. To des-cribe the method of packing; take for illustra-tion a twelve bunch box : Lay six bunches on aside with " butts " against the ends of the box, theleafy portion of the celery meeting and overlappingin the center. If larger than a twelve bunch boxis to be packed, the rows must be two deep, layingin alternately a row^on each side.

o:


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21If the foliage is very heavy it will be found a

good plan to trim the bunch with a case knife justbefore packing, which saves considerable in ex-pressage, prevents heating in warm weather, anddoes no damage in cool. However, in winterthere is seldom any foliage to spare. No j)ackingis necessary, though if the boxes are lined withstraw paper it will keep celery moistened and freshin warm weather. In the winter and cold seasonthe box may be lined and each bunch wrapped inthis paper, which will aid greatly in protecting itfrom frost.

RUST.This is probably caused by the condition of the

weather, which destroys the tender fibers, or whatis called the working roots of the plant. It isusually worse in seasons of extreme drought ormoisture, particularly in warm weather. It is ex-ceedingly necessary, however, to have the landthoroughly pulverized before planting, lack of thisgreatly increases the tendency to rust. It isliable to show signs of rust if left hilled up toolong. Eust in celery is less apt to appear in new,fresh soils that are free from acids or sourness, thanon old soils that have been surfeited with manureand have had no rest.


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PITHY OR SOFT CELERY.Although, under ordinary conditions, if proper

varieties of celery are used, the crop should nevertee pithy or hollow, yet, now and then even themost soHd kinds have become more or less hol-low when planted in soft, loose soils, such as re-claimed peat bogs, where the soil is composedmostly of leaf mould. In fact, on heavy or clayeysoils the celery will be specifically heavier thanthat raised on lighter soils.

STRONG OR BITTER CELERY.This is due, principally, to prolonged wet, cold

and cloudy weather, just before time for takingout. Celery not having bleached nicely is lefthilled up, and becomes strong or bitter, sometimesto such an extent as to render it worthless foreating purposes, though it can be used nicely forsoup and stews.

POIN-TS TO BE OBSERVED.In Making Celery Culture Profitable-Suitable

Soil, well Irrigated and Properly Fitted.It is important that celery should not be

worked or touched while wet with rain or dew orwhile frost covered. This rule applies to its cul-


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23tivation in the seed bed, to the earthing process^and when storing for winter, but not in transplant-ing, as this is best done on a rainy day.

'No earth must be permitted to get into thehearts.

Better pay twenty dollars per pound for reliableseeds than plant a poor quality received as a gift.

Avoid large quantities of fresh green manure,as it has a tendency to cause hollow, spongycelery.

Soil being left in contact with mature stalks,too long will cause rust.

Celery's going to seed is often caused by too earlyplanting or transplanting.


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CONTENTS.PAGE

Origin and Developement, 4Varieties of Celery, 4Golden Dwarf, 4Half Dwarf, 5

AVhite Walnut, - . - - 5Dwarf White, 5Sandringham Dwarf White, - - 5Giant White, 5Boston Market, . . . . 5Boston Market, ----- 5Perfection Heartwell, - . - 5White Plume, .5The Red Varieties, - . - - 6London lied, 6New Rose, 7Major Clark's Pink, - - - - 7Hood's Dwarf Red, - - - - 7

Soil, 7Preparing the Ground, 7The Seed Planting, 9Transplanting, 11Handling, 12Blanching, 12Taking Out, 14Bunching, 15Storing for Winter, 16In the ground, 16In boxes in cellars, - - - - 16In cellars, 16In trenches, 17In coops, 18

How to build coops, - - - - 19Shipping and Marketing, 19Rusty Celery, 21Pithy or Soft Celery, 22Strong or Bitter Celery, 22Points to be observed in making Celery cultureprofitable, 22


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PUBLISHED WEEKLY.

$1.50 a Year, or Eight Months for $L00.

The Eural World is the oldest Agriculturaland Horticultural Journal in the Mississippi Valley,and, upon comparison, will be found equal to the best.Send for a sample copy and see.

It is the leading Horticultural Journal of theWest, and publishes the cream of the current news inthat department.

For the stock raiser, horse breeder, wool growerand the general farmer, it publishes more and betterinformation than any other paper. Samples copiesfree. Address,

C. D. COLMAN,705 OLIVE STREET, ST. LOUIS, MO.


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WESELL ,FARMSAM aimnds Country PropertyEVERYWHERE-LISTS FREE. '

^PHILLIPS &WELLSTrlboae Building,NEW YORK.


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No. 1.IS THE BEST AND MOST COMPLETE AMATURE

SCROLL SAW ON THE MARKET.It can be run at will by foot or hand power, runs

rapidly, smooth and even.By its aid any boy or girl is enabled to beautify

the home withBRACKETS, WALL POCKETS, CARD STANDS,

EASELS, SWISS CLOCKS,And many other useful and ornamental articles.Formerly the work of fret sawing has been large-

ly done for pleasure and amusement, but it is nowfast becoming a source of pecuniary income.Young people now indulging in it not only to sa-tisfy their great desire for tinkering with machinery,but also to earn and lay up money.The Eureka is strongly built and well adopted tothe use of amatures. It can be attached with twosmall screws or with clamps, to any table or box and,is ready for use. The price places it within reach ofall, and no well appointed home is complete withoutsome machine of this sort, they being exceedinglyhandy for a thousand things outside of the originaldesign. rice ^2.SO, See next page.


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No. 2.In this saw is found just what has been wantedand urgently needed for a long time, namely, a ma-chine at a small cost, which will equal in quality andquantity the work done on a high priced, steam power

scroll saw.With this style we can compete favorably withany saw run by any power, our work coming out just

as rapidly and well executed as that done on the mostelaborate and expensive saw^s. No. 2 is designed foruse on old sewing machine stands, of any make.These can be bought (if there is not already one atcommand, which is often the case), for from 75 centsto S1.50, depending on its condition, all that is neces-sary being the stand, fly wheel and treadle.

Full directions for setting up, which is a veryeasy matter, accompany every machine.Price complete, ready for attachment to sewing

machine, ^^.OO.Either of these machines sent securely boxed withfull instructions, upon receipt of price.

Address all communications toKALAMAZOO MFG. CO.,Kalamazoo,

Scroll Saw Department. (See opposite page.) Mich.


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A. W. WELLS. H. G. WARD. JOHN HIGMAX, Jb.WHEN iN NEED OF

GRAPE BASKETS OR FRUIT PACKAGES, ^Of any de


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UMPHREYS*HOMEOPATHIC

Veterinary SpecificsCure Diseases of

Horses, Cattle, Sheep, Dogs^ogs, Poultry.Used by U. S. Coveirnment.

cuEES Fevers, Inflammation, SpinalA. A. Meningitis, Milk Fever, Ho: CholeraB. B. Strains, Lameness, Rhen-iiiatism.C. CDistemper, Nasal Dischargea.D. D. Bots or Gr^ibs, WormsE. E.~ CougUs, Heaves, Pneumonia.F. F. -Colic or gripes, Bellyacliie.G. G. Miscarria


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LIBRPRY OF CONGRESSmn00 916 712 29MM. AlthoughCelery for some ^time has beenknown to contain very marked

medicinal properties, yet it isnot until quite recently thatits full value was appreciatedand universally endorsed bythe medical profession. Butnow there is no practicing physician unacquainted

with its marvelous restorative powers when used inthat class of ailments pertaining to disorders of thenervous system.

( ClCri] \^ CrYllTC i^-^i^ie medicinal prepa-X*^.^ '^^ > ration, in the form of apleasant nerve and appetizing tonic. Although es-

sentially a nervine, yet in its preparation the princi-pals of alteratives and laxatives are so extensivelyemployed that it may be relied upon as a general in-vigorator and strengthener of the digestive organs.

^ .^. ., ^ ^ is indispensable to law-C I V i i IC/ ygi-s, preachers, writers,students, business menand nil who are subject to mental exhnustion, ner-vousness, diminished vitality, headache, neuralgia,paralysis, constipation, dyspepsia and any disease af-fecting the nervous or digestive systems.Tor sale by all druggists. $1.00 a bottle, 6 bottlesfor 365 00

If your druggist is out of or does not keep CeleryNervine we will send securely packed express paidone bottle $1.15 or 5 for $5.50.CELERY NERVINE CO.,

KALAMAZOO, MICH., U. S. A.


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LIBRARY OF CONGRESSllilllllll

how to grow celery - old book

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