cELmv. 45 



CELERY. 



A'pium graveolens.-^ Cele?-i, 'Pt.—^ScUcrie, Ger. 



The Celery is a native of Britain, and is found in marshj^ 

 ground, ditches, and g-uch situations. In its wild state, it ha3 

 a rank, coarse taste. The effect of cultivation is remarkably 

 displayed in producing the sweet, crisp, mild, stalk of Celery, 

 generally very palatable to all, from a wild, detestable, and ap* 

 parently worthless weed. 



This vegetable is yearly gaining repute, and is cultivated to 

 a great extent, though in our market far from being in perfec- 

 tion. 



Ur.E. — -The leaf- stalks, when blanched, are used raw as a 

 salad ; they are also stewed, and used for seasoning soups ; an 

 agreeable conserve can also be made from the stalks when per- 

 fectly blanched. 



There are several sorts in cultivation, biit they may be se6 

 aside to give place to the two following : — 



White iSo/ifZ, which is most generally prefered, on account of 

 the color, and is considered by some as the most crisp ; and 



Red Solid, which differs from the former only in color, though 

 it withstands the frost better than the White, showing, at least^ 

 that there is a constitutional difference. Manchester Red i6 

 another name for this variety. There are also sorts sold as 

 Giant Red and Giant White, Seymour's Red and Seymour's 

 White, all corresponding with the varieties known as the Red 

 and White Solid Celery. There is another variety known aS 

 the Lion's-Paw Celery, pure white, but in our opinion inferior 

 to the White Solid. As for giant sorts, they are attaijQcd 

 purely by culture, and astonishingly so too. Seed from tho 

 same plant, in the hands ol some growers, will produce stalka 

 four feet long, blanched to a silvery whiteness ; with others, a 

 meagre stalk of a few inches high, with its base of a dirty 



