i;36 BOARD OF AGRICULTURE. [Pub. Doc. 



CELERY GROWING, STORING AND MARKETING. 



BY HENRY M. HOWARD, DIX FARM, WEST NEWTON, MASS. 



The raising, bleaching and keeping of celery is easy enough, if cer- 

 tain methods are carefully pursued. Success is sure if the right thing 

 is done at the right time in the right way. Any one who follows the 

 directions and methods mentioned in this article will be sure to suc- 

 ceed in growing and keeping celery. You may succeed if you do not 

 exactly follow these methods, because there are other ways of doing 

 these things beside those mentioned here. 



Soils. 

 Almost any soil will grow good celery when that soil is properly pre- 

 pared and kept in good condition. A soil that will grow good crops of 

 beets, onions or lettuce will grow good celery. The soil must be rich, 

 moist and loose. A low, moist, cool soil will grow good celery in mid- 

 summer to sell in July and August, but is not a good soil for that to 

 be harvested in November. A hea\'y loam will carry a good crop to 

 maturity in September or later. To have a crop mature in September 

 it must be set in June. A light, sand}^ soil or a gravelly loam may be 

 set to celery from July 20 to August 10, and made to yield an excel- 

 lent crop. This last soil should not be set to celery before July 20, as 

 the cost for care and water would be too great. 



Varieties to Plant. 



Be sure to buy your seed of the same firm every 5''ear, and insist on 

 having the same strains and varieties that market gardeners use, — 

 Paris Golden for early use and Giant Pascal for late use. These two 

 varieties are largely cultivated, and are as good as any that are grown. 

 The French strains are best. 



The Paris Golden makes a good celery to use up to November, and 

 is easily bleached with boards. The Giant Pascal may be had ready 

 for the table from September 10 on, and will keep as well as any vari- 

 ety. It must be bleached with soil or grown in the pit, to be of good 

 cjuality. 



