CORN. 137 



kinds is the Golden Dwarf, or Golden Hearted Dwarf. Other 

 good varieties are the Perfection Heartwell, Giant Pascal and 

 the Boston Market. 



Celeriac, or turnip-rooted celery, is a form of celery cultivated 

 for its roots, which are eaten either cooked or raw. The 

 stalks are generally hollow and quite worthless. The plants 

 are raised by the same method as that for celery but may be 

 planted in rows not over twelve inches apart. The roots are 

 generally kept by storing them in moist sand the same as 

 carrots. 



Marketing. Celery is marketed when well bleached. In 

 preparing it for market most of the roots are trimmed off, and 

 the green and decaying leaves are removed. About a dozen 

 roots are generally tied together for a bunch, although the 

 size of the bunch varies somewhat in different markets. Celery 

 can be easily shipped long distances when trimmed and packed 

 in tight boxes. Much of the celery supplied to the markets in 

 this section comes from Kalamazoo, Michigan, where it is 

 raised on drained swamp land. 



CORN. {Zea mays. ) 



Native of x\meri.ca. — Annual.— The male flowers are in 

 -the tassel and the female flowers on the cob. While cross- 

 fertilization is not absolutely necessary for the production of 

 seed, it is necessary for a arood crop. The varieties of corn 

 may be easily grouped under four classes: (1) Sweet corn, 

 which includes varieties with soft and generally much wrinkled 

 kernels, that are especially desirable for use in a green state 

 on account of their being sweeter and more delicate in flavor 

 than other kinds. (2) Flint corn, which includes field varie- 

 ties having a very hard, smooth grain. (3) Dent corn, which 

 includes field varieties rather softer in texture than the flint 

 •corn, each kernel having a depression in the end of it. (4) 

 Pop corn, which has a kernel of flinty hardness and is used 

 almost entirely for popping purposes. These classes will all 

 cross together. But there are numerous varieties in each of 

 the classes varying from one another in height of stalk, size 

 and color of the ear and kernel, time of ripening and various 

 minor particulars. The color of the grains may be white, 

 yellow, red or purple, but white and yellow are most common. 



