THE CARROT AND CELERY FAMILY. 557 



counties, D. (odora) indica is perfectly hardy, and may be grafted 

 on established plants of the Common Spurge (D. Laureola\ 

 which readily propagates itself from seed. 



D. Delahayi is an interesting hybrid, raised in 1827 by M. 

 Fion, its parents being D. collina fertilised with pollen of 

 D. cneorum. M. Fion also raised a hybrid, D. " Dauphin," its 

 parents being D. collina fertilised with the pollen of D. odora. 



Other beautiful hybrids are D. neapolitana (D. australis x 

 D. oleoides), D. Fioniana (D. collina x D. oleoides), D. collina- 

 axillaris (D. Mezereum x D. collina]. D. hybrida (D. odora x 

 D. collina} closely resembles D. " Dauphin," and was raised 

 by M. Fion from the same parents some time about 1822. 



THE CARROT AND CELERY FAMILY (Umbelliferce). 



A large group of herbaceous plants, mostly having hollow- 

 furrowed stems, and often milky. They are principally natives of 

 northern or temperate countries, and especially of Europe, 

 North Asia, North America, and the Himalayas. Many of the 

 species are medicinal, several are valuable food-plants, while 

 others are dangerous poisons. The principal genera in culti- 

 vation are : Hydrocotyle, Eryngium, Cicuta, Apium (Parsley), 

 Fceniculum (Fennel), Angelica (Angelica Root), Ferula, Hera- 

 deum, Daucus (Carrot), and many others. Celery, Parsley, 

 Carrots, Parsnips, Angelica, Fennel, and one or two other 

 kitchen-garden products, are too well known to need descrip- 

 tion, and are nearly all selected cultural forms of native wild- 

 ings, with the improvement of which hybridism has had but 

 little to do. Several North American Umbellifers, natives of 

 Oregon, and there popularly known as " Biscuit Roots," are 

 edible, and might possibly be worth introduction to our gardens. 

 Seeds are freely produced, and germinate readily sown in April 

 or May in shallow drills. 



Apium (Celery and Parsley], Wild Celery (Apium gra- 

 veolens] is a native marsh-plant, generally found near the sea, 

 and although poisonous in its wild state, becomes a delicious 

 vegetable when cultivated and blanched. A cultural form of 

 this plant is known as Celeriac or Turnip-rooted Celery, and is 

 much used on the Continent in salads and soups. The culti- 

 vated Celery of our gardens is very variable, numerous red and 

 white stalked forms being known. A. (Petroselinuni) sativum is 

 the Common Parsley, one of the freshest and greenest of all our 

 kitchen-garden herbs, and was introduced from Sardinia in 

 1548. Hamburg Parsley has fusiform roots, which are sliced 



