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 
rommercial 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. 
Easy Blanching is a green variety that blanches much 
more easily than other varieties of its class. It is satis- 
factory for either an early or a late crop. 
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. 
