304 VEGETABLE GARDENING 



399. Varieties. — There are two general classes of cel- 

 ery, namely, the green varieties and the so-called self- 

 blanching varieties. The self-blanching class did not 

 appear until 1884, or a few years earlier in trial grounds. 

 It has revolutionized commercial celery culture, for 

 probably 90 per cent of the crop now produced for 

 market belongs to this type. Since the plants are easily 

 blanched by means of boards, the rows may be much 

 closer together than for green sorts, and, therefore, possi- 

 bilities are very much greater. The self-blanching char- 

 acter is the result of breeding and selection. Although 

 commercial possibilities have been increased, the plants 

 have lost in constitutional vigor, being less hardy and 

 resistant to disease, and have also deteriorated in quality. 



White Plume was introduced in 1884 and of the self- 

 blanching varieties was for several years grown most 

 largely. It still finds favor among many commercial 

 growers. The stalks are tall and require very little arti- 

 ficial blanching, but in quality it is somewhat inferior 

 to Golden Self-Blanching. 



Golden Self-Blanching is by far the most exten- 

 sively grown variety in all sections, early and late and 

 for all purposes. It attains a height of 14 to 20 inches. 

 The plants are stocky and compact, the foliage is abun- 

 dant, and' the stems short, thick, and easily blanched to a 

 creamy white. It is the most important commercial 

 variety. 



Rose Ribbed Golden Self-Blanching is similar to the 

 Golden Self-Blanching except that it has a tinge of rose 

 color on the ribbing of the stems. 



Giant Pascal is an old green-stem variety, valued for 

 its long stems and high quality. The plants in rich, moist 

 soils grow to the height of 30 inches or more, making 

 blanching rather difficult. It is planted only as a late 

 variety. 



