LEADING VEGETABLE CROPS I4I 



bage and tomatoes are considered standard. It is 

 largely used in flavoring soups and dressings, and 

 is often cooked and served like asparagus. It is 

 also extensively used in the fresh state and serves 

 as the body of many popular salads. 



Soil requirements are decidedly exacting, and com- 

 mercial growing is confined very strictly to those 

 regions where these conditions are best met. The 

 muck or alluvial loam soils are always to be pre- 

 ferred. These are to be found usually in regions 

 of reclaimed swamps. After the necessary clear- 

 ing and draining have been done the soil should be 

 broken and left exposed to winter conditions for at 

 least one or two seasons before a crop is planted. 

 This is necessary in order to bring about the proper 

 aeration of the soil and to partially break down its 

 wildness and coarseness. Heavy applications of 

 lime are often desirable to correct the acid condi- 

 tions of such soil and hasten the decomposing" 

 processes. The soil should be thoroughly broken 

 and aerated to a considerable depth. The work of 

 fining and smoothing such soils will be compara- 

 tively easy, as they are extremely loose and mellow, 

 so much so that the horses' feet frequently must be 

 fitted with broad shoes in order to keep them from 

 miring down. While the soil areas best adapted to 

 the growing of celery are naturally restricted, the 

 question of climatic conditions is also of prime 

 importance. A region of low humidity is usually 

 to be preferred because of the development of fewer 

 disease troubles under these conditions. An abun- 

 dance of moisture must be available in the soil, how- 

 ever, and the water table should come comparatively 

 near the surface. 



The muck soils usually employed for celery grow- 



