CELERY. 315 



in the form of a roof, over the ridges. As soon as the frost 

 leaves the ground in spring, or at any time during the winter 

 when the weather will admit, Celery may be taken for use 

 directly from the garden. 



Seed. Two or three plants will produce an abundance. 

 They should be grown two feet apart, and may remain in 

 the open ground during the winter. The seeds ripen in 

 August. 



Use. The stems of the leaves are the parts of the plant 

 used. These, after being blanched, are exceedingly crisp 

 and tender, with an agreeable and peculiarly aromatic flavor. 

 They are sometimes employed in soups, but are more gen- 

 erally served crude, with the addition of oil, mustard, and 

 vinegar, or with salt only. The seeds have the taste and 

 odor of the stems of the leaves, and are often used in their 

 stead for flavoring soups. 



With perhaps the exception of Lettuce, Celery is more 

 generally used in this country than any other salad plant. 

 It succeeds well throughout the Northern and Middle States, 

 and in the vicinity of some of our large cities is produced 

 of remarkable size and excellence. 



Varieties. 



A medium-sized, white variety ; hardy, crisp, Boston-mar- 

 succulent, and mild flavored. Compared with 

 the White Solid, the stalks are more numerous, shorter, not 

 so thick, and much finer in texture. It blanches quickly, 

 and is recommended for its hardiness and crispness, the 

 stalks rarely becoming stringy or fibrous, even at, an ad- 

 vanced stage of growth. Much grown by market-garden- 

 ers in the vicinity of Boston. Mass. 



This is comparatively a new sort, of much Cole's Superb 



Bed. Mclnt. 

 excellence, and of remarkable solidity. It is 



