The Vegetable Garden: What, When, and How to Plant

by Anonymous

The most common method for blanching celery on a small scale is that of banking with soil, and it is by this means that the finest flavor can be obtained. Where the plants are set in single rows the soil can often be partially thrown up by means of a plow, or, better, by a celery hiller. Before the plow or banking machine is used a small quantity of dirt must be placed around the plants by hand to hold them in position while the earth is being thrown around them. This may also be accomplished by tying up the plants with paper twine, as previously recommended for use in connection with tiles.

Storing.—The plan usually adopted where but a small quantity of celery is to be stored for winter use is to bank up with earth and cover the plants where grown. Place enough earth around the base of the plants to hold them in good form, and then allow them to remain without any further banking as long as there is not danger of a hard frost. Celery may be safely stored in cellars provided the temperature is kept low and plenty of ventilation maintained. The warmth and dampness of the ordinary cellar have a tendency to cause the celery to decay, but these conditions can frequently be overcome. Celery will readily absorb any odor that may be present in the atmosphere of the storage place, and care should be taken to provide sanitary conditions. When storing in a cellar, the plants should have most of their roots attached, and a bed of moist sand in which to set them should be provided.

CELERY BANKED WITH EARTH TO BLANCH IT

Preparing Celery for Market.—In preparing it from the rows where grown, it is not necessary to remove the entire root from the earth, but it may be cut off just below the surface of the soil by means of a stiff knife. Remove the outside leaves and trim the root evenly, pack in boxes, and load on the wagon for removal to the washing house. The blanching boards should not be removed till necessary, and the trimmed celery must not be allowed to lie exposed to the sun or wind for any length of time. It is well also to have a piece of canvas to protect the celery while it is on the wagon on the way to the washing house. In marketing from the trenches the process is practically the same as from the rows, except that the celery is already loosened from the soil and the roots can be removed more easily. Upon reaching the washing room the celery is placed upon a rack consisting of wooden slats over a large trough and subjected to a spray of cold water to cool it and to remove the adhering soil. After washing, it is allowed to drain; then it is tied in bunches of 12 or more plants each, according to the size. The bunches are packed 6 in a box for first-grade celery and 8 or 9 for second or third grades. These boxes should be practically air-tight, and a lining of paper should be placed in them before packing the celery, or each bunch should be wrapped separately. The celery should be nearly dry before it is placed in the boxes, and throughout the entire handling must be kept as cool as possible.

Sanitary Conditions.—It is essential that the celery should be washed in pure water to prevent the transmission of disease germs. Any germ, such as that producing typhoid fever, which is found in contaminated water, is readily carried to the digestive system of the consumer, and may or may not produce an attack of the disease, according to the strength of the person to resist it. The washhouse and its surroundings should be kept clean and free from any decomposing materials. Shippers and dealers alike lose sight of the fact that the edible portion of celery is constantly being exposed to the contaminating effects of dirty wagons, unclean cars, and dusty markets. Many persons have discontinued the use of celery on account of the unclean condition in which it is served. This statement holds good for all vegetables that are served in the raw state, but it is especially applicable to celery.

Estimates of Returns.—Anyone contemplating making a start in celery growing will do well to first investigate the market prospects, and unless satisfactory shipping arrangements can be made beforehand the crop should be planted only on a small scale for one or two years, until a local trade can be established. It is fair to estimate a return of 1,500 dozen from 1 acre; and this should bring 25 cents per dozen, at the lowest average estimate; this will yield a gross income of $375 to the acre, leaving a net balance of $125 to cover the interest on the investment and the profit. As a matter of fact, the growers who are making a success of celery raising—and many are doing so—receive a net profit of $100 an acre over and above the interest on the investment. On the other hand, hundreds of acres are grown annually which do not much more than pay expenses, but this is due to the fact that the soil has become exhausted and the product is consequently undersized and inferior.—(F. B. 255, 282; Cornell E. S. 132; Colo. E. S. 144.)

CETEWAYO, OR ZULU, POTATOES.

The Cetewayo, or Zulu, potato, a wild variety of Solanum tuberosum found in Africa, is sometimes grown as a garden vegetable for its flavor and novelty. It has practically the same percentage composition as the ordinary potato. When cooked, the flesh is purple in color, but when brought in contact with vinegar, as in salads, it turns red.—(F. B. 295.)