BLANCHING

This proce is effected for the purpose of obtaining crispne , and for converting what would, under ordinary circumstances, be a dangerous plant—in the case of Celery especially so—into a highly popular delicacy. Blanching can only be accomplished by entirely excluding the light from the plants, thus depriving the colouring matters of their power to decompose water and carbonic acid gas. It is also termed Etiolation.