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The Country Gaitkinan's Magazine 



is a yellowish-white, crisp, tender, and of a the stalks v/hen blanched nearly white ; it 

 most agreeable nutty flavour. The great ad- is solid, crisp, and tender ; an excellent 

 vantage of this, and other dwarf sorts, over variety, 

 the large kinds, is, that nearly every part of " ^ 

 the plant is fit to eat when blanched ; for in- 

 stance, if in the dwarf varieties the length is 

 only 2 feet, and in large sorts 3 feet, the 

 extra length of the large sort is unfit for use. 



Dwarf Red." — A variety similar in all re- 

 spects to the " Incomparable Dwarf," except 

 in colour of the stalks, which are of a rosy 

 crimson ; although the flavour of the red 

 varieties of celery is acknowledged to be 

 beino- usually only an elongation of the outer superior to the white, and the appearance, 



leaves, the heart or edible part rarely rising 

 more than 18 inches in the large sorts, while 

 the dwarf sorts may be said to be all heart. 

 This variety, iox fall use, is planted 3 feet be- 

 tween the rows, by 6 inches between the 

 plants, or nearly 27,000 roots per acre. For 

 winter use, when it does not require to be 

 " banked," we plant 2 feet between rows, and 

 6 inches between plants, or about 40,000 

 roots per acre. 



" Boston Market." — A variety very similar 

 to the above, but rather more robust, though 

 a dwarf variety ; the leaves are darker green. 



when blanched certainly far richer, yet, for 

 some unexplained reason, they do not so 

 readily sell in our markets. In the London 

 markets, about e(iual quantities of each are 

 sold. 



" Seymour's Superb." — The best of the 

 large-growing sorts, attaining a height, under 

 good culture, of 3 feet. It should never be 

 planted closer than 4 feet between the rows, 

 or it cannot be worked properly. For south- 

 ern sections of the country, this variety is 

 more suitable than the dwarfs, as it grows 

 freer in a hot and dry atmosphere. 



AUTUMN SOWING IN THE KITCHEN GARDEN. 



THE autumn sowing of certain culinary 

 crops for use in spring or early sum- 

 mer, and of a few annual flowers which are 

 intended for early blooming, is very generally 

 practised in gardens ; but seed sowing in 

 autumn might be advantageously performed 

 to a far greater extent than is usually done, 

 either by gardeners or others. Where suc- 

 cession crops or displays of floral beauty are 

 desiderated, then succession sowings at dif- 

 ferent periods must be made ; but where the 

 mere rearing or multiplying of plants from 

 seed is the object in view, a safe rule is to 

 follow nature by sowing the seeds of native 

 and acclimatized plants at those times or 

 seasons when they are naturally dispersed, 

 but which, it must be remembered, is not in 

 all cases coincident with their ripening. Thus, 

 the seeds of groundsel are blown off and scat- 

 tered about almost as soon as they attain to 

 maturity J but those of the Scotch fir, although 



ripened in autumn, remain clasped by the 

 close adhering cone-scales till these are opened, 

 and the seed liberated by the drought and 

 sunshine of early spring. 



S6eds which, if sown when newly ripened, 

 will, under the favourable influences of mois- 

 ture and warmth, vegetate in a short time, are 

 more numerous in some kinds than others, and 

 they are in greater proportion among annuals 

 and biennials than among plants of longer 

 duration ; but among them, many will lie in 

 the ground for a year or even more, if they 

 are dried and hardened by long keeping be- 

 fore they are sown ; and there are also a few 

 kinds which will entirely perish if the sowing 

 of them is delayed till the first spring after 

 they are ripened. Next, in point of num- 

 bers, are those kinds of seeds which, although 

 sown as soon as they are ripened, do not 

 vegetate till the succeeding spring, and a 

 considerable number of which, if not sown till 



