UMBELLIFERA. XXXVII. Arum. 
ribs having one vittæ each, but the outer ones have 2-3 vitte ; 
carpophore undivided. Seed gibbously convex, flattish in front. 
—Herbs, having the roots thickish at the neck. Stems furrowed, 
branched. Leaves pinnate ; leaflets cuneiform, cut. Umbels 
axillary on the branchlets, and nearly sessile at the top of the 
stem. Involucra and involucels wanting. Flowers white or 
greenish, 
Secr. I. Eva‘prum (from ew, well, and apium, celery ; this sec- 
tion is supposed to contain the true species of the genus). D.C. 
prod. 4. p.101. Point of petals closely involute. 
_1 A. GRAVEOLENS (Lin. spec. 379.) plant glabrous; leaves 
pinnate : upper ones ternate ; leaflets cuneated, cut and toothed 
at the apex. &. H. Native nearly throughout the whole of 
Europe, even to Caucasus, in ditches; and also of Chili, near 
Mendoza, and of the Falkland Islands. D’Urv. fl. mal. p. 457. 
In Britain it is a common weed by the sides of ditches, 
brooks of water, and marshy ground, especially towards the 
sea. Smith, engl. bot. t. 1210. Schultes, syst. 6. p. 429. Hayn. 
arz. gew. 7. t. 24. Fl. dan. t.790. Plench, icon. t.217. Séseli 
gravéolens, Scop. carn. no. 360. Sium A'pium, Roth, germ. 1. 
p: 128. Sìum gravèolens, Vest. man. bot. p. 517. Celery is 
known in Britain in its wild state under the name of smallage. 
The seeds and whole plant in its native ditches are acrid and 
dangerous, with a peculiar rank coarse taste and smell, and the 
effects of cultivation in producing from it the mild sweet stalks 
of celery are not a little remarkable; for which, and its name, 
we are indebted to the Italians, and which has now supplanted 
our native Alexanders (Smýrnium Olusàtrum). 
Use.—The blanched leaf-stalks are used raw as a salad from 
August till March; they are also stewed, and put in soups. In 
Italy the unblanched leaves are used for soups, and when neither 
blanched nor the green leaves can be had, the seeds bruised form 
à good substitute. The root only of the variety called the 
celeriac, is used, and is excellent in soups, in which, whether 
white or brown, slices of it are used as ingredients, and readily 
impart their flavour. With the Germans it is also a common 
salad, for which the roots are prepared by boiling, until a fork 
will pass easily through them ; after they are boiled and become 
cold, they are eaten with oil and vinegar. They are also some- 
times served up at table, stewed with rich sauces. In all cases 
before they are boiled, the coat and the fibres of the roots, which 
are very strong, are cut away, and the root is put in cold water 
on the fire, not in water previously boiling. ‘The varieties are 
as follow :— 
„Var. B, dúlce (D. C. prod. 4. p. 101.) leaves erect; pe- 
tioles very long; leaflets 5-lobed, serrated. A‘pium dúlce, 
es dict. no. 5. A‘pium Celleri, Gertn. fruct. 1. t. 22. 
À elery of the English; celeri or ache of the French; æppich of 
: e Germans; and appio of the Italians. There are several 
“<6 of the common or sweet celery, viz. 1 Common upright 
4 lan, 2 Large hollow upright. 3 Solid stalked upright. 
Large red stalked upright. 
sh ar. Y, rapàceum (D.C. 1. c.) leaves spreading; petioles 
zN segments of leaves 5, serrated ; root roundish. A’pium 
H ceum, Mill. dict. no. 5. Celeriac of the English ; celeri- 
“apd the French; and knott-cellerie of the Germans. There 
‘eis ax 3 sorts of celeriac, viz. 1 Common celeriac or turnip- 
a celery. 2 Celeri-rave of the French; and 3 Knott- 
a of the Germans. This last is hardier than the other 
si $, and will continue longer in spring. It is grown to alarge 
ze in the neighbourhood of Hamburgh, and is sometimes im- 
Ported for the London market. 
ar. 0, Lusiténicum (D. C. 1. ¢.) radical leaves 3-lobed ; 
auline ones 5-lobed, crenated. A'pium Lusitanicum, Mill. 
ict, no. 7, 
277 
Estimate of sorts —The first three sorts of var. (3 are prefer- 
able for general culture. The red variety is rather coarse for 
salads, but is hardy to stand the winter, and well adapted for 
soups and stews. The sorts of var. y are cultivated for their 
roots, under the name of celeriac, which are fit for use in Sep- 
tember and October, and may be preserved in sand through the 
winter.. Celery may be grown to 10lbs. weight, and averaging 
6lbs. each head. A head of celery, we are informed (Cal. mem. 
vol. 2. p. 297.), was dug up on the 4th of October, 1815, at 
Longford, near Manchester, which weighed 9lbs. when washed, 
with the roots and leaves still attached to it, and measured 4 feet 
6 inches in height. It was the red sort, perfectly solid, crisp, 
and firm, and remarkably well flavoured. 
Propagation.—All the sorts are raised from seed ; and half an 
ounce is reckoned sufficient for a seed-bed 4 feet and a half 
wide by 10 feet in length, of the upright sorts ; but for celeriac, 
a quarter.of an ounce will be enough for a bed 4 feet square. 
Soil.—Celery delights in a soil rather moist, rich in vegetab!e 
mould, but not rank from new unrotted dung. 
Times of sowing.—The most forward crop is slightly forced, 
Any of the varieties may be sown in the spring in the open gar- 
den, at 2 or 3 different times, from the 21st of March until the 
first week of May; but the principal sowing should be made in 
the first fortnight of April. 
Early crop.—For early summer and autumn celery, sow a 
small portion towards the end of February, in a moderate hot- 
bed. When the young plants are about 2 inches high, put out 
some into a warm border, 2 or 3 inches apart, or rather into a 
second slight hot-bed, if before the 21st of March, as well to 
protect the plants, as to expedite their growth for final planting. 
As soon as the leaves are 6 inches high, in May or June trans- 
plant them into trenches for blanching, as directed below for the 
main crops. But as these early sown plants will not continue 
long in full growth before many of them will pipe or run, you 
should plant only a moderate crop, for a temporary supply ; 
when they are advanced in the trenches from 8 to 12 inches in 
growth, begin to earth them up several inches on both sides of 
each row; continue earthing up by degrees as they rise higher, 
till they are whitened from 6 to 12 inches in length ; when they 
may be dug up as wanted. 
Main crop.—To raise the main crops for summer, autumn, 
and winter, make a considerable sowing at the commencement 
of April. Sow in beds of light mellow earth, and rake in the 
seed lightly and regularly. In very dry weather give moderate 
waterings, both before and after the plants come up. When 
they are 2-3 or 4 inches high, thin the seed-bed, and prick out a 
quantity at successive times into intermediate beds, 3-4 inches 
asunder. Water those removed, and till they have struck fresh 
root. D. Judd sows about the middle of January in a warm 
situation, on very rich ground, protecting it by mats at night. 
When the plants are from 2-3 inches high, he pricks them out 
into a nursery-bed, immersing the plants, as he draws them, in 
water, so as they may remain moist while out of ground. The 
plants remain in the nursery-bed until they become very strong. 
John Walker, a gardener near Manchester, grows the red celery ; 
sows for the early crop about the Ist of March, and for the late 
crop about the 1st of April. “ The seed-bed is formed of fresh 
dark loamy soil, mixed with old rotten dung, half and half, and 
placed on a hot-bed. The nursery or transplanting bed is 
formed with old hot-bed dung, very well broken, laid 6 or 7 
inches thick, on a piece of ground which has lain some time un- 
disturbed, or has been made hard by compression. The situa- 
tion should be sunny. The plants are set 6 inches apart in the 
dung, without soil, and covered with hand-glasses. They are 
watered well when planted, and frequently afterwards. By 
hardening the soil under the dung in which the plants are set, 
