n8 FRENCH MARKET-GARDENING 



each plant tied up thus, and the string is carefully 

 unwound by pulling it through the upper hole in 

 the pipe. 



Another method of blanching Celery is adopted for 

 the second or autumn crops as follows. A trench, 

 3 or 4 ft. wide, is dug out 12 to 15 in. deep, and 

 of any required length, the soil being thrown up on 

 both sides of the trench. The bottom is then broken 

 up to ensure better drainage. The Celery plants are 

 taken up, each with a ball of soil adhering to the roots. 

 Each plant is " picked over " that is, any dead or 

 yellow leaves or basal suckers are detached, and the 

 stems are fastened with one or two raffia or rye-grass 

 ties, to prevent the soil getting into the crowns or 

 hearts of the plants. The latter are then planted in 

 the trench about 6 in. apart, in rows 8 to 10 in. 

 wide, the ball of soil being just covered over. After 

 planting, a good watering is given to settle the soil, 

 and if the weather is dry the watering is renewed a 

 few times' so as to encourage the plants to become 

 established quickly in their new quarters, which 

 generally takes a week or ten days according to cir- 

 cumstances. 



The blanching, or " earthing up," is then done 

 either in one operation or in two. If the former, the 

 Celery stems are certainly whiter but not so firm and 

 crisp as when the work is done on two separate oc- 

 casions ; and the latter is recommended. The finely 

 prepared soil is worked in between the rows of plants 

 in the trenches, and the operation is facilitated by 

 using a frame to hold the leaves up as described for 

 blanching the early crops. About 6 in. of soil is 

 worked in between the plants on the first occasion, 



