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CELERY CULTURE

A PRACTICAL TREATISE OF THE PRINCIPLES IN-
VOLVED IN THE PRODUCTION OF CELERY FOR
HOME USE AND FOR MARKET, INCLUDING THE
SELECTION OF SOIL, PRODUCTION OF PLANTS,
CULTIVATION, CONTROL OF INSECTS AND DIS-
EASES, MARKETING AND USES

By
W. R. BEATTIE

Assistant Horticulturist, Bureau of Plant Industry
United States Department of Agriculture

ILLUSTRATED

NEW YORK
O R A N G E JUD D COMPANY
19 O7

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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 on 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.

In most respects the transportation and marketing

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