About the third week in November the celery should be dug and stored; for if it is left out longer, there is danger of its being spoiled by hard freezing. If it is to go in the cellar it should be stood upright in barrels or in boxes, the sides of which are as high as the stalks are tall, so as to keep them straight and white; the roots are left on and packed in moist soil, in order to keep the plants fresh and crisp; but the soil must not be allowed to come up among the stalks, or it might cause them to rot. The root cellar must be kept cool and have plenty of air whenever it can be admitted without freezing the contents of the cellar. [Illustration: Illustration showing the manner of storing celery in the field for early use. C. Plants of celery. D. Banks of soil. S. Straw covering. E. Board laid on top of the straw to keep it in place.] Another plan is to set the plants on a well-drained plot, side by side in a long row, three or four plants wide and as closely together as possible; earth banks are then raised on each side of the row about four to six inches thick at the top, and the ends closed in the same manner. The roots are packed solidly in the soil, and the banks are carried up level with the longest tops; when the very cold weather sets in the whole top, banks and leaves, is covered with straw, leaves or corn fodder, to keep the frost out. I would not recommend this method of storing unless it is expected to have the supply all used or marketed by the 1st of January. The best way to store celery is in a hotbed or cold frame, which is built two or three feet deep in the ground, as already described. The celery plants are set side by side in this, as in the boxes or barrels, and the roots tightly packed in moist soil; then the sash can be put on at nights and in the daytime can be entirely removed or slightly raised to admit air, according to the temperature. On very cold nights the sash can have an extra covering of straw or old carpet, and if there is a heavy fall of snow it can be left on a few days, until the weather again becomes warmer. Stored in this manner, it is no trouble to get the celery when wanted; it can be given plenty of air, without which it will not keep, and the late kinds, if packed closely together, will complete their bleaching. If the kinds which require blanching are not kept earthed up as the growth advances, it will be almost impossible to blanch them. VARIETIES OF CELERY. The dwarf and half-dwarf kinds are the best, as they are superior both in quality and appearance and are much easier grown. Of these the _Dwarf Golden Heart_ is one of the best varieties; the stalks are very thick and solid, fine flavored, and blanch to a fine white, excepting the centre, which is of a fine golden yellow. [Illustration: NEW GOLDEN SELF-BLANCHING CELERY.]