6S CELERY. 



in each bed at equal distances, and from six tu eight inches 

 apart in the rows; after which, give them a plentiful water 

 ing, and shade them. 



The plants must be hoed occasionally, until grown of suf- 

 ficient size for earthing, which is done with the assistance of 

 boards, by laying them along the rows, to support the leaves 

 while you are putting in the aarth from the alleys, and le- 

 moving them as you progress in the business. 



The earthing should never be done when the plants are 

 wet, as this is apt to make the Celery nisty, but should be 

 performed gradually in fine weather as the plants progress 

 in growth, repeating the earthing every two weeks ; at which 

 time care should be taken to gather up all the leaves neatly, 

 and not to bury the hearts of the plants. When they are 

 grown two feet high, and well blanched, they are fit for the 

 table. 



As Celery will gi'ow three or four feet high in one season, 

 it will be necessary to delay the planting of that which is in- 

 tended for mnter use until the latter end of July, but the 

 trenches should always be got ready soon enough to avoid a 

 serious drought, which often delays the planting till too late 

 in the season. The blanching of Celery for winter use may 

 be delayed until October. 



By market gardeners who raise Celery on a large scale, 

 the trenches may be worked out with a plough, and finished 

 with a spade or hoe. The ground may also be ploughed 

 between each row of Celery previous to earthing it up ; tliis 

 will save much labour. 



The Celeriac, or Turnip-rooted, may be planted either on 

 level ground or in shallow drills ; the root of it swells like 

 Turnip, anc may be preserved in sand through the wintei. 

 The French and Germans cut it in slices, and soak it a few 

 hours in vinegar ; by such simple preparation, it becomes 

 mellow as a pineapple, and affords a delicious and very nour 

 ishing repast. 



