Is an aromatic plant cultivated largely as a flavoring vegetable and for uses of salads. It is generally sent to table in a raw condition, is the one and proper thing to eat with "canvas back duck". Kalamazoo, Michigan, is the great celery raising spot in this country. When the celery industry was started in Kalamazoo, it was not for several years that the enterprising pioneers in this industry discovered that the thousands of acres of river bottom lands surrounding the city were especially adapted in the raising of celery to the pinnacle of esteem and popular favor it cow holds. Visitors to Kalamazoo ate it, and carried away marvelous tales of its delicacy, orders to purchase and forward were sent back to friends and express agents, and the industry that was destined to make Kalamazoo famous as the celery city was born. At the present time there are thousands of acres under cultivation, and celery finds its way from Kalamazoo to every part of the United States and special shipments have been sent by steamer to Liverpool and London. In raising celery the seed is first sown during the winter months in specially prepared hot houses, of which there are acres under glass, the plants are transplanted, thinned out, and about the first of May are again transplanted to the fields, being planted in specially prepared trenches in double rows.

There it is carefully looked after, cultivated and irrigated, and when of the proper size, the rich black soil is drawn up around the plants from both sides, until it forms a bank reaching nearly to the top of the leaves. About fourteen days is required for the plant to acquire that silvery whiteness and delicate crispness so enjoyed by every lover of celery. The shipping season then commences, and celery is taken from the fields to the packing rooms, carefully washed and tied in bunches of twelve heads each, packed and delivered to the express company for shipment. The fall crop, which is abundant later, is taken from the fields about the first of November, and is placed in specially constructed houses for preservation during the cold weather months. The season usually commences about the first of July and closes about February. From its start as the appetizer, in front of a good dinner, its rare beauty as a table ornament, etc., the rise of celery to popular appreciation was rapid. The use of celery and its adaptability in the preparation of table condiments is well seen on the grocers' shelves.

There is canned celery for cooking only; chopped celery put up in such a manner as to retain its crispness and good quality for use at any time in the preparation of salads; celery pickles, celery mustard, celery salt, celery pepper, celery extracts and tonic, in fact everything that can be manufactured from it in any way. Chopped and canned celery are especially adapted to the wants of the "Chef" as they are always ready at any season of the year, and particularly useful are they at the season when good celery is not obtainable. There is also manufactured a prepared salad ready for the table, whose flavor and excellence is as surprising as it is delicious.