320 SALAD PLANTS. 



lings are three or four inches high, take them up, re- 

 move the small side-shoots, or suckers, and set the plants 

 in rows eighteen inches or two feet apart, and a foot apart 

 in the rows. 



Subsequent Cultivation. The growing crop will require 

 no peculiar treatment. When the bulbs are two thirds 

 grown, they are earthed over for the purpose of blanching, 

 and to render the flesh crisp and tender. Cool and humid 

 seasons are the most favorable to their growth. In warm 

 and dry weather, the bulbs are small, comparatively tough, 

 and strong flavored. 



Taking the Crop. Some of the bulbs will be ready for 

 use in September, from which time till the last of Novem- 

 ber, the table may be supplied directly from the garden. 

 Before severe weather, the quantity required for winter 

 should be drawn, packed in damp earth or sand, and stored 

 in the cellar. 



To save Seed. Give to a few plants, taken up in the 

 autumn, as much light and air as possible during the winter, 

 keeping them cool, but not allowing them to freeze ; and in 

 April set them in the open ground, eighteen inches apart. 

 The seed will ripen the last of the season. It is often used, 

 in the manner of the seed of the Common Celery, for season- 

 ing soups. 



Use. The root, or bulb, is the part of the plant eaten ; 

 the flesh of this is white, and comparatively tender, with 

 the flavor of the stalks of Common Celery, though gen- 

 erally less mild and delicate. It is principally valued for 

 its remarkable hardiness and for its keeping properties. 

 Where the common varieties of Celery are grown or pre- 

 - served with difficulty, this might be successfully cultivated, 

 and afford a tolerable substitute. The bulbs are some- 

 times eaten boiled, and the leaves are occasionally used 

 in soups. 



