206 
Tke Garden Magazine, May, 1923 
for long years, seeing in all that time only a single specimen growing 
in a cemetery I was rejoiced to learn of one about to be discarded by 
a friend who had coaxed a few sparse blossoms one season after several 
years cultivating. The plant had been given her by some one who for 
forty years had vainly waited for its blooming. In spite of this dis¬ 
couraging record, 1 gladly took it and by using sulphur and Bordeaux 
mixture this stubborn little bush has never yet failed to reward me 
each June with many of its perfect little pinky-crimson blossoms. 
Like so many of the most beautiful modern Roses, this Button Rose 
lacks fragrance; but it is so individual in its sturdy growth, with the 
tiny rounded foliage and the small buds opening into a full petaled 
blossom that it is one of our favorites. 
While having only one period of bloom each year, their fragrance, 
variety, and profusion make these older Roses most desirable. Besides, 
these are the real Roses of literature. They have ever been favorites 
of the poets of all nations and have for generations been beloved by 
flower lovers in all lands. To a long time lover of these ancient Roses, 
it is a delight to hear of their once again becoming popular, and since 
nothing—except perhaps the Lilac—clings so persistently to life, it 
may be hoped that other varieties will be rescued from the abandoned 
gardens where they have for years outlived those who once cared for 
them. May such collections as those already begun at Highland 
Park, Rochester, N. Y., and the one at the home grounds of The 
Garden Magazine be prospered in restoring many of these fine Roses 
to cultivation.— Mrs. Anne C. Gott, Rochester, N. Y. 
—I join in the “Crusade 
for the Rescue of Forgot¬ 
ten Roses.” I have quite 
a collection of the old- 
timers, Scotch Roses and 
the small almost black 
Rose, called King George 
the Fourth. A few years 
ago a correspondent in As¬ 
pen, Colorado, wanted 
some roots of this Rose; I 
sent her some, and she 
wrote me that they grew 
wonderfully out there. 
Some 1 have which I don’t 
even know the names of 
—one a single red Rose, 
growing only a foot and a 
half high. The blooms last 
a long time on the bush, 
but wilt very quickly after 
being picked. Some pink 
Roses (perhaps the Maid¬ 
en’s Blush) the half open 
buds of which are beautiful 
in boquets, the full blooms 
are very double and sweet- 
scented; they never have 
any bugs on them. 1 avoid trouble with rose beetles by using Black 
Leaf 40 early in the spring and by turning the hose on the bushes 
early every morning. 1 have a large bed of perennial Larkspurwith old- 
fashioned white garden Lilies planted between the clumps, making a beau¬ 
tiful display. Also 1 have rows of Day-lilies, and back of these are the 
yellow Corn-lilies. Along the fence grow the Lilacs, Elderberries, 
Quince bushes, and tall Hollyhocks, and rows of old-fashioned Phlox, 
Sweet-Williams, and Grass-pinks.— Joseph Rix, Rix’s Ranch, Lansing, 
M icb. 
Growing Good Celery for Yourself 
To the Editors of The Garden Magazine: 
HIS past year, friends as they have sampled my crispy, white 
stalks, have exclaimed: “Oh, how I should like to raise Celery, 
but it is so hard to grow!” As a matter of fact no other vegetable 
will respond more quickly to good care and it is easy to grow if a few 
simple rules are observed. Order your seed early so as to be ready 
when the time comes to plant. About the last of April, procure a cigar 
box, sift in some good soil, just cover the seed lightly, pressing it down 
firmly with a board (for the tiny seed is sensitive to being covered too 
deep), set the box in a sunny kitchen window, give it a good sprinkling, 
and place a paper over it. Don’t look for the seed to come up under 
two or three weeks, because Celery seed is slow to germinate. 
For an early variety to transplant in the open ground the first of 
June, get Golden Plume. This is a strain closely resembling the 
old Golden Self-blanching in size, crispness, and flavor; but is distinctly 
remarkable in that it shows very little tendency to blight or “crown 
rot.” It bleaches more quickly and matures rather earlier. It shows 
the large full-plumed centre so much desired. Newark Market is hard 
to beat for late. Plant also a good strain of White Plume, and a pack¬ 
age of Giant Pascal. Here you have a quartet hard to beat. I have 
also tried French Success and Boston Market with satisfaction. The 
latter variety has the peculiar crisp nutty flavor so much in demand. 
When the tiny plants are three quarters of an inch high, transplant 
into flats (soap boxes sawed in half make very good ones) which should 
be filled with a mixture of well-rotted sods and f horse manure, thor¬ 
oughly mixed; shade for a few days, and then set out-of-doors, if danger 
from frost is over. Now you have solved the problem of raising nice, 
stocky plants without a greenhouse. 
The early plants of Golden Plume go out into the open ground about 
the first of June; the later plants of White Plume and Newark Market 
a month later. Instead of the much dreaded deep trench, open up a 
furrow the same as for Peas, and put whatever kind of well-rotted man¬ 
ure is handy—chicken, horse or cow—in the bottom of the furrow; 
cover with earth, mixing it so that the tiny rootlets do not come in 
direct contact with the manure. Set the plants, then if at all dry, go 
along each side of the rows and tramp the earth down solid with your 
feet. By this method you will not lose a plant. Not having city water 
that I could use, 1 watered the plants with my hoe. By stirring up the soil 
every few days, I conserved 
the moisture and made a 
dust mulch. My soil was a 
light sandy loam which does 
away with growing Celery 
on low land, exclusively. 
As 1 was crowded for space 
700 Celery plants were 
transplanted between the 
rows of Potatoes. 1 dug 
my Potatoes early and the 
Celery had sole possession 
of the land for the rest of 
the season. 
With great success 1 tried 
bleaching with paper tubes, 
cut out of any heavy paper 
or cardboard and stitched 
up on the side, the tubes 
being treated with shellac 
or paraffin to make a water¬ 
proof, smooth surface. For 
large plants, I made the 
tubes 7 x 12 inches, for 
smaller stalks 6x12 inches; 
they are very simple to 
construct and do the work 
of blanching early Celery 
to perfection. When the Celery had made a good growth, 1 
would gather up the stalks and just slip the paper tube over. 
This method allows a free circulation of air inside the tube which 
dries out quickly after a rain, in consequence. It also excludes 
the light which is essential for white stalks. Some 25 or 30 plants 
at a time were encased with tubes and left about four weeks. 
The Celery was then ready for the table When the tubes were re¬ 
moved, they were placed on other plants and kept going throughout the 
season. As a consequence, a plentiful supply of crisp white Celery 
was on hand for my own table and to supply my friends, and this 
without dirt touching the heart or stalk. It was sanitary and clean. 
At the end of the season the tubes are stored in the house and can be 
used for a number of seasons with proper care. 
The late Celery was kept green, and just before a freeze the stalks 
were packed close together in a coldframe, the sashes put on, and gunny 
sacks laid over the sash to exclude the light. The Celery was in per¬ 
fect condition for Thanksgiving and Christmas; nutty, crisp, white. 
Experience has taught me that the trench system is ideal, way ahead 
of the house cellar, which is too warm, causing Celery to rot. 
One year, having more than I could store, I dug a deep trench out 
in the middle of the garden, packed the Celery upright as closely as 
possible, put straw over it, erected an A-Roof over the trench, shoveled 
dirt and leaves over all, leaving one end so I could open on a thawing 
day. The result was celery that would melt in your mouth, in March. 
—William W. Tinkham, Dighton, Mass. 
CELERY BETWEEN POTATOES 
In this Massachusetts garden of Mr. Tinkham, Celery 
and Potatoes occupy the same area for part of the season 
