212 ON THE CULTIV.VnON OF CELEUV. 



winter, whereby an advantage is gained in having this kind of 

 work performed at a less busy season tlian early spring or summer. 

 But the plan also affords space for tlie production of early escu- 

 lents. For the kinds that require a rich medium for perfect 

 development, or such as seakale or rhubarb, whif.h need, in 

 addition to a slight bottom heat, an extra accumulation of mat- 

 ter as a means by which to blanch the stalks of the leaves, the 

 situation is equally appropriate. The trenches form too a 

 ready receptacle for such plants as are required for the summer 

 decoration of tlie parterre. Cuttings struck in hot beds in early 

 spring, or plants which have been kept in crowded places during the 

 depth of winter, planted on these gently warm beds towards the 

 end of March, and protected from frosts by glass or other cover- 

 ing, soon become strong and well-rooted, and are moved with 

 much facility to tlieir proper situations when the planting sea- 

 son has arrived. After the broccoli has been removed the ridges 

 are also available for crops of such vegetables as spinach, lettuce, 

 peas, radishes, &c., the only conditions necessary being tliat 

 they should be cleared from the ground previous to earthing 

 the successional crops of celery as tliey require it. 



The annexed diagram,, representing a course of celery culture, 

 will probably convey a more accurate idea of the system pursued 

 tlian any mere description, however elaborate. 



The object I seek tr) attain in the cultivation of this useful 

 esculent, is sticks of a meflium size, crisp, solid, and perfectly- 

 blanched — that being the description of celery most useful for 

 every edible purpose, and which I produce by planting some- 

 what closely on a bed of very rich material, kept in a tolerably 

 moist condition by being frequently saturated witii liquid manure. 

 Blanching under such circumstances is readily accomplished by 

 ordinary means. 



The kinds of celery I cultivate are those which have usually 

 been obtained from the shops under the names of Mancliester, 

 Seymour's, and Cole's, all of which I consider may be classed ac- 

 cording to colour, with the solid red and solid wiiite. The 

 only distinct varieties which have come under my notice are the 

 Italian or upright, the curled, the variegated, and possibly the 

 Celeri Turc, I am aware that in the neighbourhood of .some of 

 the large manufacturing towns the artisans cultivate celery with 

 considerable care, and that they boast of possessing se\eral sorts 

 of celebrity ; their names, however, are so purely local as to 

 induce the belief, that, as at Manchester and other places, 

 cultivation under very favourable circumstances has been alone 

 the means of producing these monster growths we sometimes 

 hear of. 



