CELERY. 67 



mas. Nothing more was necessary than to look 

 them over occasionally, and pick out the decayed 

 leaves, &c. 



When a conveniency of this sort can be procured, 

 any skilful gardener will be enabled to supply a 

 family with this delicious vegetable, after all the 

 plants in the open ground are destroyed; he may 

 thus send the cauliflowers to table as a dainty dish, 

 and will no doubt be rewarded by the commend- 

 ations of his employers. 



14*. CELERY. APIUM GRAVEOLENS. 



The Latin term apium is said to be derived from 

 the supposed partiality of the bee (apis) to this 

 plant; but this origin of the word is doubtlessly 

 without foundation. 



The celery is a native of Europe, and is found 

 in ditches and marshy ground, especially near the 

 sea-coast^ in various parts of England. In its wild 

 state it is known by the name of smallage, and has 

 a rank, coarse taste, and disagreeable perfume: 

 hence the effects of cultivation, in producing from 

 it the mild, sweet stalk of celery, are not a little 

 remarkable. 



The cultivated celery has come into much repute 

 within these forty years. The leaf-stalks, when 

 blanched, are used raw as a salad; they are also 

 stewed,, and often used to flavour soups. The white 

 stalks of celery are stewed and sent to table in 

 white sauce. An agreeable conserve can also be 

 made of the blanched stalks, of celery. The root 

 only of celeriac is used. It is said to be excellent 

 in soups, in which, whether white or brown, slices 

 F 2 



