CELERIAC 



CELERIAC, or Turnip-rooted Celery, is a great favourite 

 in cold countries, and is more largely grown than 

 Celery. It differs in shape, and its season is from 

 October to April. It is described as Turnip rooted, 

 but this is scarcely a good description, as it widens at the 

 base and is of a more rugged build than a Turnip. It 

 is harder than Celery, and can be made a valuable sub- 

 stitute when cooked and sliced with salads. There are 

 very few kinds grown. If the best is required, it is well 

 to get a continental variety. Our seedsmen do not often 

 get called upon to furnish the seed of this vegetable : 

 whereas quite half a dozen are catalogued by the Messrs 

 Vilmorin of Paris. A few years ago I made a trial of 

 the best kinds, and they were worth special notice as the 

 quality was splendid. The culture differs from Celery, 

 as here the root is the edible portion, not the stalk, and 

 there is no blanching. And what makes Celeriac so 

 useful is that it keeps sound for quite six months after 

 being full grown. Large quantities of well-grown 

 roots are imported into this country, but there is no 

 difficulty in growing the best produce at home if seed 

 is sown in heat or under glass in the same way as Celery, 

 the seedlings being picked out when large enough, and 

 finally planted out in rows, 2 feet apart and 12 inches 

 between the plants. A rich root run is necessary, and 

 ample food in the shape of liquid manure is well repaid 

 as the plant is a gross feeder. I have in light land 

 planted in rather deep drills, as grown thus it is an 

 easy matter to feed and give moisture. The planting 



