1881.] 
AMERICAS' AGRICULTURIST. 
367 
been unprotected, but tied to the stakes for 
the past three winters, and that this season 
fruit was produced from the terminal buds. 
The engraving shows the end of a branch, 
with fruit of the average size. There is no 
fruit so unsatisfactory to represent in an en¬ 
graving as the raspberry. Color and firmness, 
qualities that cannot be given in an engrav¬ 
ing, go far in making an estimate of its quali¬ 
ty ; besides, only a few berries can be shown, 
while to judge properly of a variety one should 
see the whole plant. The berry is of large 
size, specimens measuring an inch in 
length and three-fourths of an inch across. 
The fruit, which leaves the receptacle freely, 
is of a light red color, is firm, and carries 
in the Northern States, but in the exercise 
of proper caution, he does not propose to 
send it out until after giving it further trial. 
Celery—Preparation for Storing. 
In writing of the treatment of a plant cul¬ 
tivated in such a wide range of climate as is 
celery, we are obliged to give directions well 
in advance of the time at which the majority 
will carry them out in practice. Last month 
we described the process of “ handling.” The 
plants had heretofore been allowed to grow 
at will, the leaves spreading in the natural 
manner. The object of the “handling,” as 
already explained, is to bring the leaves and 
A SUPPOSED NEW LARGE RASPBERRY—“THE PATRICIAN.” 
well. The foliage is very vigorous, and the 
wood is described as thornless. Specimens 
of the fruit sent to us on two occasions war¬ 
rant all that Messrs. C. say of this new rasp¬ 
berry. Mr. E. P. Roe, who has seen the 
plants on Messrs. Caywood’s grounds, says : 
■“It impressed me very favorably, and I 
thought it well worthy of further trial.” 
In a recent visit to the place of Mr. E. P. 
Roe, at Cornwall-on-the-Hudson, we saw 
bushes bearing a profusion of the largest rasp¬ 
berries we had ever seen, and as good as they 
were large. Mr. Roe calls this raspberry 
“The Patrician,” 
and we give a brief account of it, as it shows 
one way in which fruit histories become 
confused. Two plants were found growing 
in the grounds purchased by Mr. Bridgeman 
of Charles Downing, and were given by Mr. 
Bridgeman to Mr. Roe. Mr. Downing can 
not now say where he obtained the original 
plants, having lost all track of them, but 
thinks that he may have imported them. 
The whole stock has been transferred to Mr. 
Hoe’s grounds, where the plants were some¬ 
thing wonderful in the abundance of their 
fruit of the largest size and finest quality. 
The variety is evidently of foreign origin, 
and may in future be identified with some 
well known European variety, but that it 
may have a name, it is to be known as “ The 
Patrician,” until some other can show a bet¬ 
ter claim. We agree with Mr. Roe, when he 
says : “ It is the largest berry I have ever 
seen.” Our engraving shows its unusual 
size. Mr. Roe thinks that in “ The Patrician ” 
we have the best variety for the amateur 
leaf-stalks into the proper shape ; the spread¬ 
ing plants are brought to an upright position, 
and held there by drawing a small quantity 
of earth to them, and pressing it firmly 
against the base of each plant. Thus “hand¬ 
led,” or brought upright, the celery will con¬ 
tinue to grow. The operation is done at any 
time from the middle of August to the middle 
of September. At this season we have the 
most favorable conditions for the growth of 
celery. The days are warm and the nights 
cool and dewy, and it makes fine progress. As 
a general thing, there is nothing to be done 
to the celery during the present month, unless 
heavy rains should wash away the earth, and 
make it necessary to go 
over the plants, and mend 
any defects thus caused. 
Moderate or light frosts do 
not injure celery, 'but 
whenever sharp or killing 
frosts are expected, .all 
should be ready for storing 
the celery. It should, 
however, be left out as 
long as may be done with 
safety. Market gardeners 
bank up celery in the rows 
where it grew or place it 
in trenches. Storing for 
family use can be done in trenches in the 
open ground, but the better way usually is, 
if there is a cool cellar, to store at least a part 
of the crop in boxes in the cellar. After the 
celery has been brought to an upright posi¬ 
tion by “ handling,” and sufficient earth has 
been packed against it to hold it thus, it con¬ 
tinues to grow, and the stalks are still green 
and unfit for use. To prepare it for the table, 
the plant, or at least the stalks, must be 
“blanched,” and this is done by the entire 
exclusion of light. If a portion of the crop is 
wanted for early use, a row or a portion of a 
row maybe “ banked up” next month. This 
operation consists in banking up the plants 
with earth on each side of the row nearly or 
quite to the tops. The plants will then ap¬ 
pear as in the engraving, which, like that 
given last month, is from Mr. Henderson’s ad¬ 
mirable “ Gardening for Profit.” Celery thus 
treated will be blanched and ready for use in 
three or four weeks after banking up, and 
market gardeners usually treat a large part 
of their crop in this manner for early sales. 
If. the celery is to be marketed at intervals 
during the late fall and early winter, it is 
stored in trenches. Trenches or ditches a foot 
wide, and deep enough to receive the plants, 
are dug in a dry place, and the plants, of 
course, those that have been “handled,” are 
set in the trenches as closely as they can 
stand, but with no earth save that which ad¬ 
heres to the roots. The time of doing this 
will depend upon the locality, but near New 
York the celery is thus stored by the middle 
of November. When placed in the trenches, 
the exposed tops must be protected from 
severe freezing by a covering of straw, leaves, 
or other litter, and this covering must be in¬ 
creased as the weather grows more severe. 
We have kept celery for family use in this 
manner, having an abundance of covering 
material, and laying boards over this to facili¬ 
tate getting at the celery in case of snows. 
Still if one has a cool cellar, it is much better 
to store the crop, or a good share of it, in 
boxes in the cellar. It should be kept in 
mind that celery is in greater danger from a 
too high than a too low temperature. If there 
is a furnace in the cellar, it is unsuited for 
storing the crop, and it should be placed in 
trenches in the open ground. In a cellar 
where the temperature can be kept just above 
the freezing point, celery may he kept with 
safety, and be always at hand. The boxes 
may be of rougli boards, about nine inches 
wide, with sides as high, or nearly as high as 
the plants. A few inches of sand or earth are 
placed in the bottom, and the celery as taken 
from the ground is stacked closely in the 
boxes. Where there are several boxes, they 
should be set so far apart that there will be a 
free circulation of air among the leaves, other¬ 
wise heating and decay may take place. 
THE CELERY PLANTS BANKED UP. 
Where the cellar will not allow of this method 
of storage, a family supply may be kept at 
hand in the following manner : Sink a bot¬ 
tomless flour barrel for three-fourths its 
depth in the ground, and at a place handy of 
access from the kitchen ; pack in the celery 
closely, and fill the unoccupied space with 
leaves, cut straw, etc.- and put on the cover. 
