CULTURE OF CELERIAC 



OF celeriac, commonly called turnip-rooted celery, there 

 are several varieties, such as the Smooth Paris Celeriac, 

 Early Erfurt, a rather small kind, and Prague Celeriac, 

 the latter being a larger variety of the smooth Paris, 

 but the varieties or variety which any good seedsmen 

 sell will generally suffice. 



Here it is the root only which is used. I consider it 

 strange that a vegetable of this class is so little known, 

 especially as in the winter vegetables are not too 

 numerous ; yet it is easily grown if sown and treated 

 as other kinds of celery, and afterwards planted out in 

 rich soil. 



March is the proper time to sow, and a box a foot 

 long and nine inches wide will raise a thousand plants. 

 Prick out and treat as instructed for March-sown celery, 

 then, on well prepared and heavily manured ground, 

 plant in rows eighteen inches by fifteen, the ground 

 having been previously made firm, for it is, like most 

 other bulbous plants, at home in firm soil. Some 

 growers give even more room, say two feet by one- 

 and-a-half feet. Celeriac will thrive best on soil not too 

 stiff, in fact, a soil of a sandy nature firmly made is best, 

 as the bulbs are always finest when standing, like onions, 

 well out of the ground. No earthing up will be re- 

 quired ; in fact this would in a measure spoil the plants. 

 Frequent hoeing is necessary, and one must be careful 

 that the soil is not drawn to the bulbs but kept clear 

 away. When any shoots or laterals form they may be 

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