CULTURAL DIRECTIONS 321 



When tied flat, washing after bunching is the more con- 

 venient way. The use of pure, cold water in washing is 

 important from a sanitary standpoint. It also freshens 

 and helps to preserve the celery in a firm, crisp condi- 

 tion. 



Rigid grading is important, but often neglected. Some 

 of the most careful growers and shippers make four 

 grades. The culls or smallest sizes are used largely by 

 hotels and restaurants and served as hearts. 



The standard crate in many sections is 24 x 24 inches 

 at the base. From 6 to 16 dozen bunches are packed in 

 this crate, depending upon the variety and the grade of 

 celery. Packs holding 6, 8, 12 or 16 dozen plants are 

 common. Although the 24 x 24 inch crate is most fre- 

 quently seen, various other sizes and forms are in use. 



Michigan growers use crates which vary in size. 

 Measurements made of a lot of packs on an express 

 truck ready for shipment gave the following dimensions : 

 6 x 12 x 24 inches ; 6 x 16 x 24 inches ; 6 x 20 x 24 inches ; 

 6 x 26 x 24 inches ; 6 x 30 x 24 inches. The number of 

 dozen bunches in the various crates varied from 4 to 24. 



The early crop is often wrapped in rather heavy brown 

 paper for shipment and the crates frequently lined with paper. 



The crop is handled largely in refrigerator cars hold- 

 ing about 160 crates, small air spaces being provided 

 between the crates. When packing in the field the 

 growers endeavor to have the celery in the cars within 

 two hours after lifting from the row. 



Appearance when offered at the market has every- 

 thing to do with the sale of celery. The stalks must be 

 clean, well blanched, bright and free from rust or dead leaves. 



414. Storing. For the successful storage of celery the 

 air should be kept cool and fairly moist. This crop 

 should be stored before hard freezing weather and the 

 tops should be dry when the plants are stored. Ventila- 

 tion is generally necessary on warm days. 



