226 KITCHEN GARDEN. 



The soil at the bottom of the trench is carefully digged 

 and manured, and a single row of plants is placed ia 

 each trench. Sometimes, when a large supply is re- 

 quired, the trenches are made six feet wide, and, after 

 a similar preparation, rows fifteen or eighteen inches 

 apart are planted^ across the trenches. As the plants 

 advance in growth, earth is laid up about the stalks of 

 the leaves, an operation which is repeated at the end 

 of every ten or fifteen days, care being taken not to 

 choke the plants. As the celery approaches maturity, 

 scarcely anything but the tips of the leaves appear above 

 the ridges, and, when lifted, the stalks are found to be 

 completely blanched. Successional crops should then 

 be planted out. Celery succeeds best in a rich, light 

 soil, having an abundance of moisture. 



In the United States, the Red Solid or Manchester 

 Red variety of celery is found to resist the frost better 

 than the White Solid, which last is, however, the most 

 crisp and delicately flavored. 



Oeleriac, or turnip-rooted celery {Celeri-rave of the 

 French), is treated at first like the early crop of com- 

 mon celery. In the beginning or middle of June it is 

 planted out in a flat bed, in drills fifteen inches apart. 

 A single earthing afterwards suffices. Its large, round 

 roots are used in soups, and are much relished by some. 

 It is, however, more attended to in France and the Low 

 Countries than . in Britain. There is a curly-leaved 

 variety, which seems to possess no advantage but its 

 more ornamental foliage. 



Garden Cress {Lepidium ativum), of which the 

 Normandy curled cress is .the best variety, and White 



