68 THE VEGETABLE CULTIVATOR. 



of it are used as ingredients, and readily impart 

 their flavour. The seed of the celery contains a 

 great portion of its aromatic scent and taste, and 

 when neither the blanched nor the green leaves can 

 be had, a small quantity of the seed forms an ex- 

 cellent substitute for flavouring soups, &c. 



The following are the principal sorts cultivated 

 in our gardens. 



1. Dwarf Italian. The stalks of this sort are 

 hollow. It has long been an inhabitant of the English 

 garden, but is now partly superseded by the two 

 following varieties, excepting for an early crop. 



2. Red Solid Stalked, or Manchester, by which 

 name it is sometimes called, from its being cultivated 

 in the vicinity of that town in the greatest per- 

 fection. This sort occasionally, in rich ground, 

 grows to an immense size, some being known to 

 weigh from six to eight pounds after being washed 

 or cleansed. It is of a very hardy nature and will 

 admit of being blanched, if required, to the height 

 of four feet. It is more hardy, but not considered 

 quite so delicate as the following. 



3. White Solid Stalked is of the same quality as 

 the red, but is more generally preferred on account 

 of the colour ; there is, however, little real difference 

 between them, excepting in that particular. The 

 finest celery the author ever saw, was in the Royal 

 gardens at Kensington, while on a visit to that 

 worthy man and excellent gardener, Mr. Forsyth, 

 who called the author's attention to a most superb 

 sample of celery, blanched to near four feet in 

 height, of a clear white, with solid, crisp, and 

 well-flavoured stalks. 



