CLASS III. SALADS, PICKLES, HERBS, ETC. 371 



sition ; transplant into rows a foot asunder, and a few inches apart 

 in the row. 



CARAWAY. (See VEGETABLE ROOTS, No. 6.) 



63* CELERY. Apium graveolens dulce. 



1. Large White Solid. 4. Italian. 



2. Rose- Colored Solid. 5. New Silver Giant. 



3. Large White Hollow. 6. Cderiac, or Turnip-Rooted. 

 The stalks of the leaves, when blanched, are used as salads, from 



autumn to spring; they are also boiled, to flavor soups, and some- 

 times to be used at dinner. Celeriac is cultivated for its root alone ; 

 it is excellent sliced in soups, for its peculiar flavor; or, boiled till 

 tender, it is eaten with oil and vinegar ; or it is stewed, to flavor rich 

 sauces. This last kind is sown in April, in a hot-bed or warm ex- 

 position, and transplanted to fifteen inches asunder every way, in 

 moist, rich ground, but the plants are never earthed up. The 

 former kinds are sown in April or May, in fine, rich earth, and 

 shaded or covered with a board till the seeds vegetate. Transplant 

 to trenches a foot wide, a foot deep, the plants a foot asunder; 

 preserve every leaf, but destroy offsets. Earth up in dry weather, 

 to blanch the leaf-stalks. 



64. CHERVIL. Closma cerefolium. 



1. Common. 2. Curled- Leaved. 



An annual plant ; the leaves have a warm and aromatic flavor, 

 and are esteemed for salads ; also in high-seasoned dishes and 

 soups. Sow in rows a foot asunder, every three weeks, from April 

 to September. 



66. CHIVES, or GIVES. Mlium schcenoprasum. 



A beautiful perennial ; a species of small onion. The tops are 

 used in early spring for salads, and the tops and roots as early 

 onions. It is cultivated by divisions of the roots, set six inches 

 asunder. 



66. CORIANDER. Coriandrum sativum. 



A hardy annual plant; the leaves are fragrant, the seeds aromat- 

 ic, of a pleasant, spicy flavor. They are used as spices and in con- 

 fectionary. Sown in April. 



67. CRESS. Lepidium sativum. 



1. Peppergrass, or Curled Cress. 3. Water Cress. 



2. Broad-Leaved Garden Cress. 



A hardy annual plant, of a spicy taste ; used as a garnish, and in 

 salads. It may be highly improved by cultivation. Sow as for 

 lettuce, and at intervals from April to September. 



68. CUCUMBER. Cucumis sativa. 



1. Early Frame. 5. Long Green Turkey. 



2. Early Short Prickly. 6. Long White Turkey. 



3. Early Green Cluster. 7. Long Green Priekly. 



4. Long White Spined. 8. Girkin, or West India. 



A tender vine, an annual plant. The fruit is used raw in its 

 green state, sliced in vinegar. When young, they are extensively 



