334 BOARD OF AGRICULTURE. 



'gone as many changes and been improved to as great an ex- 

 tent as any, and now, it would seem, has arrived almost to 

 perfection when compared with the sorts formerly grown ; 

 but new ones are yearly exhibited, to iiave their place and 

 generation, and then give way and place to the unborn. 



Celery has been much improved by selection and cultiva- 

 tion within the last twenty-fiv« years, and now several fine 

 and quite distinct sorts are grown, varying in habit of 

 growth, texture and flavor. 



The squash has increased in variety and value as a culi- 

 nary vegetable, within my recollection, to a wonderful degree, 

 but unlike some other vegetables, the old crook-neck is still 

 grown and esteemed, while those of more recent origin are 

 largely grown and considered indispensable to good 

 living ; but every few years some new sorts appear, a little 

 belter or a little more desirable than the older, and must 

 have their trial by jury without number. . 



The pea is now represented by a wonderful variety, em- 

 bracing the Earlies, Mediums and Lates, either dwarf or 

 giant in their habits of growth, distinct in flavor and tender- 

 ness, as well in size of pods and productiveness, and new 

 sorts are catalogued annually by seedsmen. 



The beet, it would seem, has almost, if not quite, arrived 

 at an advanced state of perfection, not being as susceptible 

 of variation as are some of the vegetables. It has undergone 

 great improvement in form and color in the table sorts, and 

 size in those fed for stock. The sorts grown and used 

 in the manufacture of sugar now produce twice the amount 

 of saccharine matter as formerly, and this is a marked in- 

 stance of judicious selection of seed and cultivation. 



The parsnip, although much improved from the wild state, 

 and producing large crops, is still objectionable in form, and 

 its long and tapering root renders it difficult and expensive 

 to harvest. Whoever can produce the parsnip of the form 

 approximating the intermediate carrot, would confer a great 

 boon to its cultivation and value as a vegetable for both the 

 table and stock. 



The carrot in its great variety and its adaptability to yield 

 to careful selection, would seem well fitted for its 

 various uses. 



