324 GARDEXIXG FOR PLEASURE. 



as an ornament for the dinner table, its graceful white 

 leaves resembling somewhat an ostrich feather. We sent 

 samples of it to all the leading hotels in New York the 

 present season, from all of which we had the most flatter- 

 ing testimonials of its excellence. 



Sandringham.— This is a dwarf, full-hearted kind, 

 and, when it does well, is one of the very best, equaled 

 by none in fact; but it has a great tendency to rust or 

 burn, which impairs its value. A new sport from this, 

 known as the Golde7i Self- Blanching, is somewhat of an 

 improvement on the Sandringham. 



For general use the Golden Dwarf comes next in 

 merit to the White Plume. It is a short-growing or 

 half-dwarf sort, with yellowish heart, solid and crisp. 



A variety introduced by us in 1886, called the Rose, 

 is the best of all the Red or Pink Celeries. The red kinds 

 are used nearly exclusively in the London markets, as 

 they are certainly more crisp and better flavored than 

 any of the white kinds, besides being hardier and less 

 liable to rot in winter ; but, so far, they are comparatively 

 little used in this country. While we sell nearly a thou- 

 sand pounds of seed each of such kinds as White Plume 

 and Gclden Dwarf annually, we do not, as yet, sell one- 

 tenth of that quantity of the Red. 



CELERIAC, OR TURNIP-ROOTED CELERY {^Apium graveolms var .). 



This is grown almost the same as the common Celery ; 

 and as it requires but little earthing-up, the rows may 

 be nearer together. Its turnip-like root is used as a 

 salad, mostly by the French and Germans. It is some- 

 times stewed, but usually simply boiled, sliced, and 

 dressed as a salad for the table. 



CORN-SALAD OR EETTICUS {Valerianella olitoHa). 



This is sold to a considerable extent in spring in i\\Q 

 city markets for use as an early salad. For mode of cul- 



