CELERY. 119 



diately replaced, to prevent the frost from injuring 

 the leaves of the Celery. 



To Peepaee Celery for Market. — It is a fact 

 vfell known to market-gardeners, that each kind of 

 vegetable, in order to command the highest price, 

 must be prepared in a certain way ; and if this 

 arbitrary rule is not strictly adhered to, the produce 

 will not bring half of what it otherwise -would. 

 There appears to be no obvious reason why nine 

 long Radishes tied in a round bunch are not as good 

 as the same nine tied in a flat one ; nor why three 

 or four stalks of Celery made up into a roiind bunch 

 are not as palatable and in every way as good as 

 when made into a tlat bunch. Still, in the one case, 

 they will find plenty of customers at the best market 

 rates ; while, in the other, there is no demand, and 

 they would not bring enough to pay expenses. 



The methods in general use for preparing certain 

 kinds of vegetables for market, are expensive and 

 laborious to the producer. Talking on this subject, 

 a few days ago, with a market-gardener, he remarked 

 that it was more trouble to prepare and market some 

 kinds of " truck " than it was to grow them, and he 

 named Celery as an example. The bulk of this crop 

 is sold during the Winter months, and nearly all the 

 time from the middle of December to the middle 

 of March is spent in preparing it for market. The 

 stalks are first taken from the trench to the market- 

 house. This building is provided with a stove, boil- 

 ers for heating water, a large wash-tub, and two 

 tables, arranged one on each side of the tub. The 

 stalks are then trimmed by taking off some of the 



