GROWING AND PRESERVING OF CELERY. 165 



THE NEW CELERY, " WHITE PLUME." 



This season, (1884,) for the first time, is introduced a 

 new kind of Celery, that we feel satisfied will so simplify 

 its culture, that the most inexperienced can now grow 

 Celery, blanched in the proper condition for the table, 

 just as easily as a Cabbage or Lettuce. The peculiarity 

 of the Celery known as u White Plume " is, that naturally 

 its stalks and portions of its inner leaves are white, so 

 that, by closing the stalks, either by tying them up with 

 matting, or by simply drawing the soil up against the 

 plant and pressing it together with the hands, and again 

 drawing up the soil with the hoe or plow, so as to keep 

 the soil that has been squeezed against the Celery in 

 its place, the work of blanching is completed; while it is 

 well-known that in all other kinds of Celery, in addition 

 to this, the slow and troublesome process of " banking " 

 with the spade is a necessity. 



Another great merit of the " White Plume " Celery is, 

 that it far exceeds any known vegetable as an ornament 

 for the table, the inner leaves being disposed somewhat 

 like an ostrich feather, so as to suggest the name we 

 have given it of " White Plume." 



It is well known that one-half the value of a Celery, 

 particularly in our best hotels and restaurants, is held to 

 be its fitness as a table ornament, and for this purpose 

 this new variety is admirably fitted. In addition to this, 

 its eating qualities are equal to the very best of the older 

 sorts, being crisp, solid, and having that nutty flavor 

 peculiar to the " Walnut " and some of the red sorts. 

 Altogether, I cannot find words sufficient to describe 

 its many merits as it deserves. 



The great bugbear in the cultivation of Celery, by 



