248 VEGETABLE GARDENING 



when packed, should be kept in a cold, damp cellar. In 

 storing for market use, where there is plenty of storage 

 room, the plants are sometimes "heeled in" in sand on the 

 floor; the cheapest practical way, however, is to pack them 

 between boards about nine inches apart. To do this, place 

 the first board on one side of the cellar or shed nine inches 

 from the wall, with its upper edge at a height from the floor 

 a little less than the length of the celery. The boards may 

 be supported by stakes and should not rest on the ground. 

 In this narrow division the celery should be packed upright 

 as described for packing in boxes. As soon as the first tier 

 is filled, erect another board division at nine inches from 

 the first, and so continue until the whole surface is covered. 

 No soil or sand is packed among the stalks of celery, but 

 three or four inches of either is placed on the floor, into 

 which the roots are bedded. 



The temperature of the celery should be kept very low, 

 and even a little frost in the cellar will not hurt it. If dry, 

 it must be watered, but water must not be put upon the 

 leaves, as it may bring on rot. If celery is wanted for imme- 

 diate use, it may be stored in barrels or troughs containing 

 an inch or two of water. This is also a very good way of 

 hastening the blanching process. 



The green stalks of celery do not become white, for the 

 process is not that of blanching. The blanching of celery 

 is simply the result of the plant's growing in the dark. 

 Blanched celery will keep but a short time and should 

 be used as soon as white. Celery for use in the latter 

 part of winter should be quite green in color when put 

 into winter storage; for early winter use it should be partly 

 blanched when stored. For winter use celery should be 

 left out as late as is safe in the fall, so that the cellar or pit 



