CULTURAL DIRECTIONS 
32T 
When tied flat, washing after bundling is the more con- 
venient way. The use of pure, cold water in washing is 
important from a sanitary standpoint. It also freshens 
and helps to preserve the celery in a firm, crisp condi- 
tion. 
Rigid grading is important, but often neglected. Some 
of the most careful growers and shippers make four 
grades. The culls or smallest sizes are used largely by 
hotels and restaurants and served as hearts. 
The standard crate in many sections is 24 x 24 inches 
at the base. From 6 to 16 dozen bunches are packed in 
this crate, depending upon the variety and the grade of 
celery. Packs holding 6, 8, 12 or 16 dozen plants are 
common. Although the 24 x 24 inch crate is most fre- 
quently seen, various other sizes and forms are in use. 
Michigan growers use crates which vary in size. 
Measurements made of a lot of packs on an express 
truck ready for shipment gave the following dimensions: 
6 x 12 x 24 inches ; 6 x 16 x 24 inches ; 6 x 20 x 24 inches ; 
6 x 26 x 24 inches ; 6 x 30 x 24 inches. The number of 
dozen bunches in the various crates varied from 4 to 24. 
The early crop is often wrapped in rather heavy brown 
paper for shipment and the crates frequently lined with paper. 
The crop is handled largely in refrigerator cars hold- 
ing about 160 crates, small air spaces being provided 
between the crates. When packing in the field the 
growers endeavor to have the celery in the cars within 
two hours after lifting from the row. 
Appearance when offered at the market has every- 
thing to do with the sale of celery. The stalks must be 
clean, well blanched, bright and free from rust or dead leaves. 
414. Storing. — For the successful storage of celery the 
air should be kept cool and fairly moist. This crop 
should be stored before hard freezing weather and the 
tops should be dry when the plants are stored. Ventila- 
tion is generally necessary on warm days. 
