CULTURE OF CELERY. 



a coating of litter, pea liaulm, or other like material, will be required to keep out the 

 frost. It may also be left to winter in tlie ridges ; but in this way a great quantity 

 of covering is necessary, and which afterwards requires much labor to remove. The 

 first is most economical, and is equally safe. 



Saving of Seed. — As the saving of seed is of some importance, a few remarks on 

 this head may be of service. Without stopping to discuss the physiological point 

 respecting the reproduction of permanent varieties by seed, it is a well-known fact 

 to those of experience, that Celery, although one of the most constant in this respect, 

 is nevertheless disposed to sport ; consequently, if any particular variety is wanted 

 to be kept pure, those plants which are retained for this purpose ought to partake 

 most truly of the peculiar characteristics of the kinds, and also should be removed 

 from the influence of impregnation by other sorts. The first may be accomplished by 

 choice of plants, and the latter by not having any other in bloom in the same vicinity. 

 It is well, too, not to blanch, nor grow too luxuriantly, those which are intended for 

 seed, as under these circumstances the structural texture is retained more solid, and 

 the progeny will partake of the same property. Everybody knows that a spongy head 

 of Celery is worthless, therefore we should use all caution to preserve the solidity ; 

 and the above items, if attended to, Avill ensure success. Notwithstanding the natural 

 hardiness of this plant, there are some winters so severe and changeable that it is 

 advisable to preserve, even in this case, the plants from extreme cold, for which pur- 

 pose a cold frame is the most suitable ; but if this is not convenient, a light covering 

 of marsh hay or straw may be thrown over them, to prevent the eftects of alternate 

 frost and thaw. 



With regard to different kinds, there are several shades of color, gradations in 

 size, and variety in flavor, each being prized according to the caprice of different 

 cultivators. Two classes are generally recognized, viz., Red and White. The Red 

 is generally considered to be the hardiest, and it has more pungency in the flavor, 

 partaking somewhat of the natural quality ; and upon the acknowledgement of these 

 properties is hung the faith of many persons. The fact is, that when Celery first 

 became an established favorite, we possessed no really good kinds but what were red, 

 all the AVhites being then spongy in substance, and sweet and insipid in flavor ; and 

 it is readily seen from this why the White was more tender in winter. Of late years 

 the latter class has been much improved, and we have now several kinds that are 

 equally hardy, as firm and brittle in substance, and in every respect as good in quality, 

 as is the Red. For the sake of experiment, three years ago I grew Seymour's Red 

 (thought to be the most hardy of the Reds,) and Seymour's White (the kind that is 

 so generally brought to market in this neighborhood,) in ditTerent ways, only that 

 both were treated alike, and planted in the same row. At the end of winter, although 

 both were good, the White was in the best order ; and, so far as I have seen, this is 

 the best variety that we have for general cultivation. These two kinds were raised by 

 Mr. Seymour, late gardener to the Countess of Bridgewater, iu England ; and he cer- 

 deserves the thanks of all lovers of good vegetables, for his persevering 

 mproving so desirable an esculent. 



