Celeriac, or Turnip -rooted Celery. Corn 79 



mersing pieces of the stalks in good vinegar. For 

 flavoring meats, salads, soups or pickles this is highly 

 appreciated. The outside stalks can be utilized in this 

 way. 



CELERIAC 



This is sometimes known as turnip -rooted celery, 

 because, while the leaves resemble celery very closely, it 

 forms an irregular knob or ball at its base somewhat 

 resembling a turnip. It is this enlarged root for which 

 it is cultivated. The plant is more easily cultivated than 

 celery, for which it serves as a substitute for seasoning 

 soups, etc. Plants are grown as directed for celery, but 

 require less space when transplanted (rows two feet and 

 ten inches in the row is the usual distance), since no 

 earthing up is required except to cover the roots with 

 sufficient earth to prevent freezing. The roots may be 

 stored for winter as turnips. This plant is very seldom 

 found in American gardens. 



CORN 



Corn should be available for table use in every 

 southern garden, according to latitude, from the first or 

 the 15th of May to the first or the middle of November, 

 if proper attention is given to selection of varieties and 

 successive planting through the summer. As earlj' as 

 the temperature and the condition of the soil will 

 permit, plant several varieties which ripen in regular 

 succession on land that has been heavily manured in 

 late fall and winter and plowed several times during 



