CELERY. 83 



up " and that " earthed up " pretty high will Ibe market- 

 able during the fall or early winter. 



The earth must be removed, the plants carefully lifted 

 with a spade, and carried to the " market-house." 



Remove the outer leaves, and on one side of the plant 

 break them away sufficiently to well expose the heart. 



Cut away the small roots, and square the main root, 

 leaving the end rather thick, the better to hold the string ; 

 wash with a soft brush, having long bristles at the ends, 

 so as to work well in among the leaves. In tying, select 

 the requisite number of roots for a bunch from three to 

 six ; usually four in the fall, and five late in the winter ; 

 lay them out to form a good-shaped bunch, always keep- 

 ing uppermost that side of each root which has the heart 

 most exposed. Tie a string firmly around the root of 

 one, then around the next, and so on until the whole are 

 tied together ; trim the points of the roots even, grasp 

 the leaves in the hand, and around them near the tips tie 

 a string, always bending the outer leaves to give the 

 bunch a spreading appearance. Place one dozen in a pile, 

 for convenience in handling. The best of the outer 

 leaves, and in winter such roots as are not large enough 

 for flat bunching, may be tied in round bunches, and are 

 usually sold under the name of " soup-celery." Celery 

 which has been stored should be prepared in the manner 

 above described, but generally more roots will be re- 

 quired for a bunch, and the bunches will not make so 

 nice an appearance unless unusually well kept, but it is 

 more thoroughly blanched and more eatable, and conse- 

 quently in greater demand, especially about the holidays. 



In sending to market, it should be well protected in 

 cold weather, as freezing after blanching will destroy the 

 color and damage the sale. 



Market-gardeners generally use large boxes lined with 

 straw mats, and covered with sail-cloth, in which they 

 place the celery to be conveyed to market. 



