CELERY. 69 



4*. Turnip-rooted or Celeriac, a name by which it 

 is known on the Continent, is there in high estima- 

 tion for soups ; and from the information given to 

 the author by an English cook, it imparts a more 

 agreeable flavour to the soup than the upright. It 

 has, besides, another good quality, that after being 

 well-boiled, it forms a principal ingredient in the 

 salad mentioned under the name of beet-root. 



Culture. When early celery is required, which 

 is generally the case in most families, the seed of the 

 two first varieties (but little of the former, as from 

 being sown so early, it is apt to run,) should be sown 

 on a slight hot-bed of well-prepared dung, about 

 eighteen inches thick, on which six or eight inches of 

 light rich soil should be laid, and covered either with 

 a frame or hand-glass. After the heat has risen per- 

 fectly, level the surface, and sow the seed the first 

 week in March, but not so immoderately thick as 

 is generally practised ; over which sift a very thin 

 covering of light mould, and give the whole a slight 

 watering from a fine rose pot, to cause the seed to 

 germinate the sooner. When this is done put on 

 the glasses, and as soon as the plants appear, air 

 should be admitted according to the state of the 

 weather. When the young plants have grown two 

 or three inches high, a few may be planted in an- 

 other frame, at about three inches apart, to forward 

 their growth ; and the remainder, in a week or ten 

 days' time, should be planted out in a well-prepared 

 bed, three or four feet wide, to be hooped over, and 

 occasionally covered with mats in ungenial weather. 

 In about a month, or six weeks, those planted in 

 a frame, supposing they are properly hardened, 

 F 3 



