76 



Culture of Celery. 



Art. X. Comparative Results from cultivating Nine Sorts of Celery. 

 By James Seymour, Gardener to the Countess of Bridgewater, at 

 Ashridge Park, Herts. 



AccoRDiNCx to promise, I send you the following remarks on 

 nine sorts of celery, which I grew in the year 1840. They 

 were treated all alike as to the time of sowing, planting, &c. 

 The seed was sown on the 16th of March, and afterwards treated 

 as I recommend in my article on celery, in your Volume for 

 1840, p. 91. I hope that other gardeners will send you an 

 account of the experiments which they make on vegetables, 

 fruits, flowers, &c., which I consider is always of the greatest 

 importance to your readers, and particularly so when they come 

 from practical men. I shall be glad to see the opinions and 

 remarks of gardeners that have grown the following sorts of celery, 

 their manner of treatment, &c. 



These remarks were made in September. The plot of celery 

 was inspected by the following gardeners, viz., Mr. H. C. Ogle, 

 gardener to A. E. Fuller, Esq., Rose Hill, near Robertsbridge, 

 Sussex ; R. C. Kingston, gardener to R. Fleetwood Shaw, Esq. 

 Brantingham Hall, near Hull; William Pinkerton, gardener 

 to Sir Ashley Cooper, Bart., Gadebridge, Hemel Hempsted, 

 Herts ; Mr. James Stone, late of Syon House Gardens, Isle- 

 worth, Middlesex ; and many more who have paid Ashridge 

 <Tardens a visit during the summer of 1840 : and all have highly 

 praised our two sorts, and considered that they were decidedly 

 the best, particularly the Superb White. 



The Superb White is a very good sort for early growing, as it 

 is the very last to start of all others I know. Indeed it is rarely 

 to be found to run at all, if properly attended to with water, &c. 

 till it is all consumed ; which is not the case with any other sort 

 I am acquainted with. 



The Superb White has perhaps been grown to as large 

 a size as any other white sort of celery in cultivation, if not 

 larger; and is considered by all who have tasted it to excel 

 all Others in excellence of flavour and brittleness, when well 



