VEGETABLES CHERVIL CELERY. 



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at most profitable rates, 812 for the produ* 

 Bash, or about 5 cents a piece. 

 White Belgian.— This is the most productive of all 



known varieties ; the lower part of the root is white, that 

 growing above the ground, and exposed to the air, green. 

 It is exclusively grown for stock, bearing nearly twice 

 as much weight per acre as the Long Orange. Horses do 

 not eat it quite so readily, however, and it is said to be 

 less nutritious than the Red or Orange sorts. 



CHERVIL.— Turnip-rooted.— (Chcerophyllum bulbosum.) 

 A vegetable of recent introduction, closely allied to the 

 Parsnip, which it resembles in shape. It is of a grayish 

 color ; the flesh is white and mealy, tasting something like 

 the Sweet Potato. It is equally as hardy as the Parsnip, 

 and in France, where it has been cultivated to a consider- 

 able extent, is said to have yielded G tons per acre. It is 

 one of the many plants that were experimented with in 

 Europe as a substitute for the Potato, when it was feared 

 that that root would be lost to us by disease. Its culture 

 is in all repects similar to the Parsnip or Carrot; it is en- 

 tirely hardy in any latitude, and is rather improved by the 

 action of the frost. It must be sown as early in spring 

 as the soil is fit to work, it being slow to germinate if the 

 weather becomes hot and dry. 



CELERY.— {Apl'.nn (jravcolens.) 

 I know of no vegetable on the cultivation of which 

 there is so much useless labor expended with such unsatis- 

 G* 



