38 GARDENING 



Fried Celery 



Cut the white celery into pieces of about four inches long, 

 dust them with salt and pepper, dip them into well-beaten 

 eggs, then into fine breadcrumbs, and fry quickly in smoking 

 hot fat ; drain, and serve very hot. This is a good accom- 

 paniment to roast turkey, pheasant, or chicken. 



CHERVIL 



This is much used in salads and mayonnaise 

 sauces, and makes a charming garnish to many of 

 the fashionable cold entrees and savouries. It is 

 also very good to be put amongst the flavourings 

 for soup. The soil should be well drained, light, and 

 chalky. It can be sown in the open ground any 

 time in succession from February till September, and 

 the seeds sown in drills eight inches apart and not 

 more than a quarter of an inch deep ; the seedlings 

 should be thinned out six inches apart in rows. The 

 seeds should be sown on a warm day. A moist 

 and cool situation suits it best. 



CHILI 



This is a very tender annual, and must be raised 

 in heat, and instructions for the cultivation of cap- 

 sicums answer for this. There are three varieties 

 of it — the scarlet, yellow, and purplish black. 

 Sutton's Coral Red and Tom Thumb are the best 

 of the red kinds. Black Prince of the purple. 



They are used in curries and many little fancy 

 savouries. 



