LEAVES AND STEMS WE EAT 135 



lar. But the ideal variety in America has stalks 

 solid, tender, and white to the leaves. 



The richest moist loam, like pond muck, is 

 the best celery soil. From the seed bed the little 

 plants are set out, and given cultivation that 

 keeps the soil mellow and clean, and keeps them 

 growing. Gradually the earth is banked higher 

 on each side of the row, till only a tuft of top 

 leaves stick out. Now the stalks have been 

 blanched, and the crop is ready for market. 

 Each plant is trimmed free from its outer, rough 

 leaves, the root shortened to a V, and the top 

 docked. 



Sometimes celery is banked between parallel 

 boards, close to the row, and filled with earth. 

 Rarely a celery bed is filled with earth about the 

 plants, and a board wall placed around the whole 

 plot. Self-blanching varieties are early, and re- 

 quire little help from the gardener to prepare 

 them for market, which comes in summer 

 time. 



The principal use of celery is to be eaten raw 

 with salt. It is served with the meat courses at 

 dinner. Next in importance comes its use cut 

 up in salads usually with nuts, fruits or other 

 vegetables. More rarely it is boiled as a vege- 

 table, and dressed with butter or a cream sauce. 



