MARKET GARDENING 229 



is packed about them, holding them in place until more 

 soil can be banked against them. When properly 

 blanched the plants are dug up, the roots cut off close 

 up to the stalks, the outer leaves pulled off, and two or 

 three plants tied together for a bunch. This is sold at 

 from 75 cents to $2 per dozen bunches, depending upon 

 the quality and supply. Immense quantities of celery 

 are grown on the reclaimed meadows about Kalamazoo, 

 Michigan, and in other similar soils, but the demand is 

 increasing faster than the supply. 



Celery is stored in winter in cold cellars and in pits. 

 Any cellar where the temperature can be kept nearly 

 down to 32 will keep celery if properly packed. A 

 celery "pit," a cheap structure, is made partly below 

 ground by setting up posts about two feet high upon 

 which a roof is placed; the sides are double boarded 

 and the soil from the inside thrown out and used to 

 bank the outside, thus making the inside walls three to 

 four feet high. When the pit is ready to receive the 

 celery the plants are dug, the outside leaves pulled off, 

 and the plants then packed closely with moist soil about 

 the roots. Success in storing celery depends much upon 

 the skill of the grower in keeping a low even tempera- 

 ture. As cold weather with danger of freezing comes on 

 more covering may be needed over the roof and sides of 

 the pit. Thermometers should be hung inside and out, 

 and should be frequently consulted. At the North, 

 celery must be in the pit in average seasons by Novem- 

 ber 15, but one must be ready to put it in two weeks 

 earlier should cold weather come on. When skilfully 

 managed celery may be kept in a pit until April ist. 



Varieties. 



Among the leading varieties are the Golden Self- 

 blanching, Grant Parcal, and Boston Market. The lat- 



