The Home Garden 



relax your hold on them, will not throw it out 

 of place. Allow no soil to work itself in among 

 the stalks, when you are ''earthing up.*' In a 

 few days draw in more soil, and keep on doing 

 this from time to time, until the plants are 

 covered nearly to their tips. This part of the 

 process is called blanching, and this it is which 

 makes the plant crisp and tender, and takes 

 away the strong taste which characterizes the 

 plant when not so treated. 



There are self -blanching sorts, so called, 

 offered by many of the leading firms of seeds- 

 men, but I have never grown any that did not 

 require a treatment similar to the above to 

 make it satisfactory. 



Some growers blanch their crop by setting 

 up wide boards on each side of the row in such 

 a manner as to exclude all light from the plants, 

 except at the very top. This plan answers 

 very well, but it does not give the stalks that 

 brittleness which the lover of good celery 

 demands. 



White Plume is one of the earliest sorts. 

 There is a Pink Plume, and a Golden Plume, 

 very similar to White Plume except in color. 

 These varieties are extremely ornamental, 



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