PREFACE 



CELERY growing on a commercial basis in America 

 practically began with the introduction in 1884-5 f 

 early varieties having decided self-blanching qualities. 

 Previous to this time, most of the celery was stored 

 for winter use, but with the introduction by Peter Hen- 

 derson in 1884 of the variety known as White Plume 

 the crop began to be produced on a large scale for 

 early marketing. During the following year the Pasis 

 Golden or Golden Self-blanching was introduced from 

 France and soon became a favorite variety among 

 growers. Since the introduction of the self -blanching 

 varieties, the celery industry has grown by leaps and 

 bounds until the crop is now planted in almost every 

 part of the North American Continent. 



During recent years the agricultural and horticul- 

 tural journals of this country have published numer- 

 ous articles upon celery culture, and two or three small 

 books have been written upon the subject. The avail- 

 able literature upon the subject of celery culture is lim- 

 ited, but as a rule is based upon actual, commercial 

 experience. Our first recollection of celery is of a few 

 half-starved plants set deep down in a trench where 

 their source of nourishment was the heavy subsoil that 

 surrounded their roots. Contrast with this the broad, 

 fertile, level-cultivated celery field of to-day, with its 

 vigorous growth and luxuriant foliage. 



In most respects the transportation and marketing 



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