Celery. 207 



the dirt on either side, simply making what the farmers call a dead-furrow. 

 This we fill with well-rotted compost (three parts loam, and one part night- 

 soil, we prefer) \ and, if the celery does not .flourish in such a situation, it 

 must be either because the seed is not good, or the work is not well done. 

 For the dwarf varieties, the rows may be three feet apart, and ihe plants 

 six inches distant from each other. The g-art species, of course, require 

 more room. The rows of the large kinds must be at least four feet apart, 

 and the plants ten inches from each other in the row. 



The blanching should commence as soon as die plants have attained 

 sufficient size. We know some maintain that celery grows best when not 

 earthed up ; but such is not our experience. When not braced together 

 by soil, the branches sprawl around ; and it is difficult afterwards to give 

 them that compact form so desirable in a bunch of celery. It is as true 

 of plants as of trees, that as the young twigs are bent, so the perfect growth 

 is inclined. Another objection to the delay of blanching is, that the stems 

 become tough, and acquire a strong taste ; and it is impossible by a late 

 blanching to attain that crispness and nutty flavor which early and frequent 

 earthing furnishes. This earthing must always be attended to in the 

 middle of a dry day, when no dew is upon the plant ; and the first earth- 

 ing is best done by clasping the stems with one hand, and bringing the 

 dirt closely around them with the other. This gives compactness to the 

 bunch, and prevents rust, the great enemy of celery. When the stems have 

 once acquired the upward, compact habit of growth, the subsequent earth- 

 ings may be done by the hoe or spade. 



The variety we prefer is the Boston Market, which is reckoned among 

 the dwarfs, though the stems often attain the length of two feet. It is solid, 

 crisp, and of excellent flavor. Seymour's Superb has a more superb look, 

 but requires much more space and labor in its cultivation, and, when grown, 

 is less tender and delicate. The Dwarf Red is much like the Boston 

 Market, except in color, which is of a beautiful roseate hue, highly orna- 

 mental to the table. The flavor of the Dwarf Red is also thought by 

 many to be superior ; but we are inclined to think this superiority is more 

 discernible by the eyes than the palate, and we very much doubt whether 

 an amateur could distinguish between white and pink celery in the dark. 

 The two, however, contrast so beautifully in the celery-dish, that both de- 

 serve a place in every garden. 



