OELERIAC. 85 



CEL.ERIAC. 



This vegetable is not grown extensively in America. 

 It has been introduced by some of our population who 

 acquired a taste for it in Europe. It is a near relative 

 of celery, as the first portion of the name indicates. 



The seed may be procured from most of our seeds- 

 men at about the same rate that is paid for celery seed. 

 Prepare the seed-bed in the same way as for celery, 

 giving same attention to watering and transplanting. 

 Prepare the field as you would for parsnips or for 

 celery culture after the old method. The plants should 

 be set out when they reach the size of about three 

 inches. If this vegetable is sown during a moist year, 

 it will not be necessary to transplant, and may be sown 

 in the field at once prepared in the same way as for 

 transplanting. The cultivation should be shallow, 

 and at the same time thorough. It is not necessary to 

 hill this vegetable up as in the case of celery, as the 

 roots are used and require no bleaching. In the 

 kitchen, it is prepared much the same as parsnips and 

 turnips. 



While this vegetable has no commercial standing, it 

 is easily grown and of such delightful flavor to those 

 who like celery, that it will always be found desirable 

 in the home garden. 



