VEGETABLES 



7>Z 



being that in the latter the blanched leaf stalks con- 

 stitute the edible portion, and in the turnip-rooted 

 variety the tuber alone is used, which is generally 

 cut into slices and served in salad, though it is some- 

 times boiled and served with white sauce ; it is also 

 very good for flavouring soups. 



The seed should be sown in March, and in the 

 same way as celery, though the culture of it is more 

 simple. The drills should be six inches apart, and 

 the ground well watered morning and evening in 

 dry weather. Prick the seedlings off as soon as 

 they can be handled into a bed of rich soil in a 

 frame, and when sufficiently forward, harden off and 

 plant out in June in well-manured beds in rows of 

 twelve inches apart and eighteen inches asunder. 

 The soil need not be deep, but it must be light, and 

 all lateral shoots must be trimmed off By the 

 middle or end of September the roots will have 

 obtained their full size, and should then be covered 

 with a little earth to blanch them for two or three 

 weeks previous to lifting them. A portion then 

 may be taken up and stored in sand, but being of 

 a very hardy nature, the bulk maybe left in the 

 ground, and if covered with six or eight inches of 

 light soil will be quite safe. 



The beds must be kept free from weeds. They 

 should have an occasional soaking with liquid 

 manure in dry weather. They only require earth- 

 ing up a few inches with the hoe Celeriac is grown 

 in Dresden to great perfection. 



The best kind is Vilmorin's New Apple-shaped 

 Celeriac. A very hard kind, called Knott Celery, is 

 grown in Germany. 



