CULTURAL DIRECTIONS 3ig 



412.. Harvesting. — The proper time to harvest is de- 

 termined by the size of the plants, the thoroughness of 

 blanching, prices and the weather conditions. The 

 market will sometimes pay better prices for very early 

 celery, partly blanched and two-thirds grown, than for 

 late, fully matured, perfectly blanched stalks. 



Except in the very large commercial plantations the 

 usual method is to lift the plants with a spading shovel 

 or a fork. Some growers prefer to cut the roots at the 

 proper depth with large, sharp butcher knives, a plan 

 which is especially satisfactory in sandy or muck soils 

 and when the crop has been blanched with boards. In 

 the great producing sections, machines are employed to 

 cut the roots. The machine is a very simple device 

 drawn by two horses. It consists of a U-shaped steel 

 cutter S or 6 inches wide and >2 inch thick mounted 

 beneath and between two wheels. The blade is adjust- 

 able, so that it may be set at any depth. When in opera- 

 tion a row is loosened as fast as a team walks. 



It is customary to remove the worthless outside leaves 

 before hauling to the packing shed, where the plants may 

 receive further and more careful trimming. The roots 

 are also cut as desired (413) in the field. The plants 

 may be placed on trays or in boxes preparatory to haul- 

 ing to the packing room. Whatever plan is used ex- 

 posure to the sun and the drying air of the field should 

 be as brief as possible. 



413. Marketing. — In many instances the crop is 

 shipped in the rough direct from the field to city stor- 

 age houses, where the plants are trimmed and washed 

 by the commission dealers before shipping or delivering 

 to retailers. When this is the practice the plants are 

 graded and a few of the outside leaves are removed be- 

 fore being packed in the field, but the roots are not cut 

 off. The growers in several sections ship to the retailers 

 without removing or trimming the roots, while most pro- 



