1890.] PUBLIC DOCUMENT — No. 4. 49 



the strawberry. Years ago, in New York City, I saw a 

 pint of strawberries, and inquired the price. I sat down 

 and counted my money, and decided that I should have 

 enough to carry me home if I bought tlie strawberries. I 

 bought them because they looked so handsome. They were 

 the Jucunda. I did not think they were very good. I in- 

 quired where they came from, and I found they had tra- 

 veled five hundred miles by rail, and had been on exhibition 

 two days before I saw them. I made up my mind that was 

 what I wanted to grow ; and I began to grow Jucunda straw- 

 berries. Now, it was not because they were good that I 

 could sell them for seventy- five cents a quart when others 

 only brought thirty or forty, but because they were hand- 

 some. That is the reason the White Plume will sell, and 

 does sell. Now, I want to know how we can keep it and 

 sell it in winter, after Thanksgiving. It is delicate, and we 

 cannot keep it. 



Mr. Henderson. The gentleman is entirely mistaken 

 about that. We keep the White Plume as long as we keep 

 anything else. You will find plenty of White Plume celery 

 in the New York market in February and March. In regard 

 to the new Golden Self-Blanching, which is a sport from the 

 old Sandringham, I think it is the best celery extant to- 

 day, in places where it will grow, because it is much more 

 solid than anything that I know of among the older cele- 

 ries ; and, as far as ornamentation goes, this Golden Self- 

 Blanching is almost equal to the White Plume. That, 

 coupled with the fact that it is much more solid and of 

 better flavor, I think will make it the celery in the future. 



Question. I would like to ask the lecturer how he 

 keeps it. 



Mr. Henderson. Simply trench it in the usual way. 

 There is one thing in keeping celery that is of vast impor- 

 tance to understand. It must be put in the trenches as late 

 as you can possibly get it in.. In my district they begin 

 putting it away about the first of November, and do not 

 finish until about the end of November. They sometimes 

 get caught by frost, but not often. Then you must run the 

 risk of keeping one-third of the crop out, with the expecta- 

 tion that the frost will not touch it, and thereby getting it 



