Review of the lloriicultural Register. 235 



the reason why we never had grown it to such perfection. The 

 error of phintina; in trenches, at once recurred to our ininds, and 

 we have since planted at less depth, and procured much finer roots. 

 The future experiments which we shall make, will, we hope enable 

 us to give our readers considerable information on the subject. 



A writer in the American Horticultural Register, for January, has 

 offered some remarks on the cultivation of celery, recommending tlie 

 old method of cultivation ; as this might mislead many amateurs and 

 gardeners, or at least confirm their opinions in the old way of raising 

 this vegetable, we had intended to have inserted a comamnication in 

 an early number of our Magazine, and were preparing one, when the 

 March number of Paxton's Horticultural Register came to hand. 

 The excellent hints in an article on the celery, contained therein, 

 induced us to adopt them in place of our proposed communication. 

 At some future opportunity we shall resume the subject. The writer 

 in the American Horticultural Register, says : — 



"By tliH first of July they will Iimvc attained siifilcicnt prowth to be re- 

 moved into treiiL'iies, vvliici) sliuidd he jirejiared in an optn, well exposed 

 spot, hydij^^'ing iheni two spades deep and tun and a half feet wide, leav- 

 ing three or foin- feet distance hctwccn the trenches; on this space is to be 

 piled lip, like a hank, the earth taken from the trenches. Pnt about four 

 inches of good manure at the bottom of each trench, and dig it in ; take up 

 the |»lants, and previous to putting them into the earth, trim the roots very 

 carel'tiily, being sure to cut off the end of the tap root, and eradicate all 

 little shoots antl radicles, where the heart joins on to the root, as these shoot 

 up and produce that mass of small heads, seen in our markets, instead of 

 one larg«, solid, handsome plant; place them about three inches distance 

 at)d water well for the first week. As the plant grows, gently fill in the 

 trench with the earth on each side, taking care not to throw in large lumps, 

 which twist and contort the celery, and spoil its beauty ; and continue earth- 

 ing U[) uniil there is a bank above ground as high as the trench was deep." 



This is precisely the common mode pursued by every gardener, 

 with no alteration that we can perceive ; in the following extracts 

 from Paxton's Register, the proper method is fully detailed : — 



"The Manciiester gigantic Celery," says the writer, "has long borne away 

 the palm, and won the laurels of celebrity, throughout England, for its size, 

 weight and quality; — how has my young heart panted to know the reason, 

 or cause of such decided superiority ! Siuiated between the sea and a bleak 

 mountain ridge, in a northern latitude, with a cold and sterile soil, what ad- 

 vantages (;an Manchester possess for the growth of Celery ? — none, save and 

 except a trifling additional supply of rain water from the clouds, by reason of 

 its proximity to the ocean and mountain ridge. After a close and mimite 

 investigation, there a[)[)ears no just rt^ason to induce anoiher ojiinion than 

 that the well earned flune of Manchester Celery arises solely from superi- 

 or cultivation. There have been single roots of Celery exhibited in Man- 

 chester which have weighed twenty-five pounds each, but let it be remarked, 

 there was a deception practised on such roots by loading them ivith uhile 

 sand, — a circumstance which ought to be recorded with all the odium attach- 

 able to such conduct. However, it is a certain fact, that roots, clean and free 

 from all such scandalous trickery, have been shown, weighing eighteen 

 pounds each. During last sununer, three roots, to which was awarded the 

 first prize at the Manr-hester Botanical (hardens, weighed upwards of thirty 

 pounds, on tin; 18th of Se|nember; and three other roots were subsequent- 

 ly extracted from the same row, or trench, in regular succession, which 



