218 KITCHEN GARDEN. 



apart are planted across the trenches. As the plants ad- 

 vance in growth, earth is laid up about the stalks of the 

 leaves, an operation which is repeated at the end of every 

 ten or fifteen days, care being taken not to choke the plants. 

 As the celery approaches maturity, scarcely anything but 

 the tips of the leaves appear above the ridges, and, when 

 lifted, the stalks are found to be completely blanched. Suc- 

 cessional crops should then be planted out. Celery suc- 

 ceeds best in a rich, light soil, having an abundance of 

 moisture. 



In the United States, the Red Solid, or Manchester Red 

 variety of celery is found to resist the frost better than the 

 White Solid, which last is, however, the most crisp and 

 delicately flavored. Coles' Superb Red and Seymour's 

 White are the best new varieties. 



CELERIAC, or turnip-rooted celery (Celeri-rave of the 

 French), is treated at first like the early crop of common 

 celery. In the beginning or middle of June it is planted 

 out in a flat bed, in drills fifteen inches apart. A single 

 earthing afterwards suffices. Its large, round roots are 

 used in soups, and are much relished by some. It is, how- 

 ever, more attended to in France and the Low Countries 

 than in Britain. There is a curly-leaved variety, which 

 seems to possess no advantage but its more ornamental 

 foliage. 



GARDEN CRESS (Lepidium ativum), of which the Nor- 

 mandy curled cress is the best variety, and WHITE MUS- 

 TARD (Sinapis alba), are generally associated in their use 

 as salads, and in their culture in the garden. They are 

 annual plants, and are eaten only when very young. In 

 winter, they may be raised on a slight hot-bed ; in spring, 



