CULTURE OF CELERY. 



true that two such heads can be grown in the same space, and with as little labor and 

 cxponso, as one of really rrood quality; but take into consideration the diflerence of 

 that quality. The stalks of a good saniple are blanched two feet, being broa<l, solid, 

 cri.sp, perfectly white, and possess an aromatic, nut-like flavor, free from drastic bit- 

 terness, and contains from two to three pounds of usable matter. Surely, one head of 

 this is worth as much, to say the least of it, as are the three or four of the above infe- 

 rior .stamp ; and as the good one has only cost the same as two of the poor ones, 

 there must be a saving to the market-gardener by resorting to better cultivation. 

 That the above described better quality would command as great a price, weight for 

 weight, requires no argument to prove; and the good housewife would rather pur- 

 chase one head which would contain more in bulk than the three, at the same price 

 Besides, regard to health is a matter of some consequence. 



Celery in its wild state is a bitter and drastic poison ; under cultivation it becomes 

 a wholesome esculent. In a green state it is nauseous to the stomach ; but blanched 

 it becomes somewhat carminative and tonic — the injurious combinations are thereby 

 prevented from assimilating in its structure, and we have a most agreeable addition to 

 the list of edibles. 



Scientifically, Celery belongs to the well-defined family Umbelliferje, the structural 

 appearanc3s of which are easily recognizable. Notwithstanding this, the medical prop- 

 erties are very ditferent ; for wc hare the deadly cold Hemlock and the carminative 

 Anise, the nauseating Cynapium and the nutritious Carrot, the poisonous Cicuta and 

 the wholesome Parsnip, placed in close proximity with our present subject, and which 

 is only another kind of Parsley — the yljnum graveolens of botanists. Its native hab- 

 itat is along shallow ditches and low, partly submerged edges of swamps, generally 

 not far removed from the sea shores of Britain. In this state it has a very uninviting 

 dark green hue, lies flat near the ground, being bitter and drastic, and is anything 

 but like the pleasing object as we see it while lying cleanly washed and white upon 

 our tables. In a native state it produces nausea and vomiting ; and although not very 

 virulent, is nevertheless poisonous, on which account it is well not to eat the green 

 leaves or the stalks unblanched. Some persons may not feel any inconvenience from 

 casually indulging this practice ; but if often repeated, the ill efiects will most assuredly 

 be lelt. 



Celery is a biennial plant; that is, the radical leaves are formed the first year, and 

 the second it develops the flower-stem, ripens seed, and dies away. It is only fit for 

 use in the first season, before the flower-stalks are produced, and is only propagated 

 from seed. 



In order to make the subject clear, I will divide it into the following paragraphs: 

 Management of the Seed-bed, Planting out, Earthing, Protection in Winter, and 

 Saving Seed. 



Management of the Seed-Bed. — From the beginning to the middle of April is the 

 best tmie to sow. Prepare a spot of tolerably rich ground by well digging and break- 



p the clods with the spade. There is no occasion to use a rake, unless very ^ 

 a good knocking up with the spade is far better, as the soil is left more open 



