Celery Culture: A Practical Treatise of the Principles Involved in the Production of Celery for Home Use and for Market, Including the Selection of Soil, Production of Plants, Cultivation, Control of Insects and Diseases, Marketing and Uses

Excerpt from Celery Culture: A Practical Treatise of the Principles Involved in the Production of Celery for Home Use and for Market, Including the Selection of Soil, Production of Plants, Cultivation, Control of Insects and Diseases, Marketing and Uses

Celery growing on a commercial basis in America practically began with the introduction in 1884-5 of early varieties having decided self-blanching qualities. Previous to this time, most of the celery was stored for winter use, but with the introduction by Peter Henderson in 1884 of the variety known as White Plume the crop began to be produced 011 a large scale for early marketing. During the following year the Pasis Golden or Golden Self-blanching was introduced from France and soon became a favorite variety among growers. Since the introduction of the self-blanching varieties, the celery industry has grown by leaps and bounds until the crop is now planted in almost every part of the North American Continent.

During recent years the agricultural and horticultural journals of this country have published numerous articles upon celery culture, and two or three small books have been written upon the subject. The available literature upon the subject of celery culture is limited, but as a rule is based upon actual, commercial experience. Our first recollection of celery is of a few half-starved plants set deep down in a trench where their source of nourishment was the heavy subsoil that surrounded their roots. Contrast with this the broad, fertile, level-cultivated celery field of to-day, with its vigorous growth and luxuriant foliage.

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