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A KITCHEN GARDEN 
planted. I know of none that can equal it in appear¬ 
ance or quality; the stalks are large, straight, crisp and 
very solid ; it is very vigorous in growth, attaining a 
height of one to one and a half feet, and I have had 
single plants of three inches in diameter. The leaves 
of this variety are of a beautiful golden yellow after 
the plant has been bleached, which adds greatly to 
its handsome appearance when prepared for the table. 
The young plants should be earthed up as soon as 
they are large enough to handle, and in two weeks 
the celery will be in the finest order for the table, 
thus gaining from one to two months over the ordi¬ 
nary kinds. The quality is the finest and the stalks 
are crisp, brittle and delicious. 
White Plume. —This is also a self-blanching va¬ 
riety, but not to the same extent as the preceding 
kind. In this sort the inside stalks are naturally 
white, and the leaves of these white stalks are varie¬ 
gated in the most striking and beautiful manner, 
which gives it the name and renders it the most 
ornamental variety grown. To bleach the outer 
stalks the plant should be kept earthed up, and it 
will then be ready for use at any time. It is not, 
however, so fine in the small state as the Golden 
Self-Blanching, which is of fine eating quality even 
when growing in the seed bed; the stalks are not so 
thick and meaty in the White Plume, but have a 
strong “ nutty ” flavor. 
Crimson or Red Celery. —The red celery is very 
handsome and fine flavored when bleached, and after 
the self-blanching varieties is the most desirable one 
to grow. It grows tall and straight, is crisp and 
