This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
It is a good plan to blanch a portion of your celery in the following manner. Take hollow tiles, such as are used for drains, or two halves tied together if you can procure them more easily, and pull off the small leaves of the celery plants; gather the rest together in your hand and put them through the hollow of the tiles. The plants make rapid progress, and after a time put some additional length in, thrusting a stick inside, both into the ground, to prevent the wind from blowing them down, and in 25 or 30 days, the celery will be blanched. Celery may be thus procured three feet long and ten inches in circumference. It would be an improvement to have the tiles so constructed as to admit of a collar on the under and upper tile, so as to fit on each other and exclude the air at their junction. The benefit that would result, would pay to have a set of tiles to use from year to year. Will some manufacturer produce some and let us see a sample ? It is not too late for the present season.
There are various methods adopted to preserve this crop for winter use; it is frequently lifted, and kept in cool cellars. If the soil be packed well up to the tops, finished rounding, so as to throw off water, and covered with eight or ten inches of leaves, it will keep better where it is grown; this covering will prevent the ground from freezing, so that it can be reached at any time.
Spinach will also repay the expense of throwing a slight covering of straw or leaves over the plants.
Cabbages may be lifted and planted as close as they can be packed in trenches; cover the stems well up with soil, and cover the tops with straws or leaves.