2 CELERY CULTURE 



and was used only for seasoning, while the im- 

 proved form is more fleshy and has a pleasant odor 

 and flavor. Celery growing on a commercial scale 

 in America made its greatest progress after the 

 opening and draining of the peat marshes in the 

 region of the Great Lakes. During recent years 

 celery growing has been introduced in Florida and 

 California, and its season of production thereby 

 greatly extended. 



While celery may not possess much actual food 

 value, it is both attractive and wholesome; coming 

 as it does at the time of year when large quanti- 

 ties of meats and game are consumed, and green 

 foods are not plentiful, the use of celery makes 

 other foods more palatable and greatly aids diges- 

 tion. While cranberry sauce may seem essential 

 to the serving of the Christmas turkey, it is now 

 deemed just as important to have a generous sup- 

 ply of fresh, crisp celery on the table. Several 

 thousand car-loads of celery are now consumed 

 each year by the people of our larger cities, besides 

 the many smaller lots marketed locally by the 

 growers. In many home gardens there is now 

 planted a small area to celery and we have no 

 record of the vast amount of this delicious salad 

 vegetable thus produced. It should be borne in mind 

 that the taste of celery is at first unpleasant to some 

 persons, but they usually acquire a liking for it 

 after eating it a few times. 



