120 CELEET, 



outside leaves, so as to expose the heart : the root is 

 shaved with a long-hladed knifer, leaving four flat 

 sides, tapering a little toward the end ; and the oper- 

 ator cuts a narrow circular groove in about the same 

 position on each root, to facilitate tying. 



The stalks, having been sorted at the time of 

 trimming, are now placed in the wash-tiib, and, with 

 plenty of warm water and a scrubbing-brush, the 

 Celery is thoroughly cleansed and put out on the 

 tables for bunching. This last operation requires 

 the most skill and practice. A gardener who is ex- 

 pert at bunching Celery can always command higher 

 wages on that account. 



The bass matting, or twine, is cut the proper 

 lengths and fastened in a convenient place near the 

 person bunching, who stands in front of the table. 

 Three or four stalks are selected for each bunch, 

 according to the size of the Celery. These stalks 

 are arranged to the best advantage, and the roots 

 are tied closely together by making a single knot 

 around each one, except the last, which has a double 

 or fastening-knot ; care being taken to have the out- 

 side stalks trimmed nearly alike, so as to make the 

 bunch sj'mmetrical. The tops and all the small 

 stocks are made into round bunches, and sold at a 

 low price for soup Celery. 



A person who is expert in bunching will tie four 

 or five dozen an hour, day after day, for weeks at a 

 time, working day and night, I might say ; for the 

 market-gardener seldom gets through his work in 

 " Celery-time " before 9 or 10 o'clock at night. The 

 morning is usually devoted to getting in the Celery 



