Celery Culture
Cód:
491_9781443771085
PREFACE 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 PIume the crop began to be produced on a large sate 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 Alllericall Continent. During recent years the agricultural and horticulttlral 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 bascd upon actual, commercial experience. Our first recollectiol 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 surrolnded their roots. Contrast with this the broad, fertile, level-cultivated celery field of to-day, with its vigorots growth and luxuriant foliage. In tost respects the transportation and marketing of the celery crop have kept pace with the improvement in procluction. Farmlerly the entire crop was washed and bundled before shipment, but it has been learned that celery will bear transportation much better if a part of the roots and outer steins are allowed to remain upol it untill after shipment. There are yet a number of vexing problems connected with the commercial production of celery, prominent among which are the control of diseascs and the securing of competent labor, In this book an endeavor has been made to give pIain directions both for the prodiction of a supply o
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