PRACTICAL STUDY OF GARDENING 211 



and a little above the bottom. In subsequent cultivation 

 keep the furrows open and use them as ditches for water 

 in case of drought. 



Thorough cultivation should be the rule from the start. 

 Permit no weeds to grow. The ground should be culti- 

 vated after each application of water. 



When the plants have attained the proper size for use, 

 the leaves are brought into an upright position by boards 

 placed on either side of the row, so that they slope toward 

 the plants at the top, or else by dirt drawn against the 

 plants and packed firmly around them. The object of this 

 is to cause the leaves to take an upright position and ex- 

 clude the light from the heart of the plant, so that the 

 latter growth is white or "bleached." The process of 

 bleaching requires from two to four weeks, depending 

 upon the variety and time of year. 



After the bleaching process is carried as far as de- 

 sired, the plants may be dug. For early celery this may 

 be done in September, but the late crop should not be 

 taken up until there is danger from freezing. The plants 

 are usually lifted with a spade or potato fork, and the 

 decayed outer leaves removed. They are then ready for 

 storing. 



Beets, carrots, turnips, rutabagas and Irish potatoes 

 can be stored in outdoor pits, but they must be covered 

 sufficiently to prevent freezing. One of the best ways of 

 handling these crops is to place them in a conical pile and 

 cover first with six or eight inches of hay or straw, then 

 with earth to a similar depth. 



Celery may be stored in various ways, but one of the 

 most satisfactory methods for home use is to dig the 

 plants with the roots on, and plant them in moist earth 

 placed on the cellar floor, or in boxes to be placed in the 

 cellar. In either case, the cellar must be cool, the ventila- 

 tion good, and the earth surrounding the roots kept moist 

 by repeated applications of water. In applying the water, 



