43 buist's family kitchen gardener. 



Celeriac. or Turnip-Rooted Celery^ is occasionally cultivated 

 for its seasoning qualities, and when well boiled is used at the 

 table. Culture, same as Cabbage. When the roots have ac- 

 quired a tolerable size, draw the earth to each side of the row, 

 three or four inches high, which will render them white and 

 tender, particularly so in moist weather (the whole of this 

 family being partial to moisture). In from four to six weeks 

 after being earthed up, they will be in good order for use. 



CHERVIL. 



Scdndix Cerefolium. — Cerfeuil, Fr. — Garte?ikerbel, Grer. 

 Is a warm, mild, and aromatic plant, a native of Europe, 

 and in olden times of great repute. After being boiled, it was 

 eaten with oil and vinegar, and considered a panacea for cour- 

 age, comfort to the heart, and strength to the body. It is much 

 cultivated by the French and Dutch, who use the tender leaves 

 in soups and salads as frequently as we use Parsley, and is 

 considered by many to be a milder and more agreeable ingre- 

 dient. 



Culture. — Chervil is an annual plant, and should be sown 

 in March, April, and May, in drills, about a quarter of an inch 

 deep, and nine inches apart. Cover lightly, and press the soil 

 firm with the foot, rake evenly, and give a gentle watering in 

 dry weather. The leaves are fit for use, when two to four 

 inches high. Cut them off close ; they will come up again, and 

 may be gathered in succession throughout the season. 



CHIVE. 



Allium SchcB7i6prassum. — Civette, Fr. — Binsenlauch, Ger. 

 Allium is the botanical generic name for all roots of the 

 Onion family, to which this belongs. It is a British plant 



