CELERY. 169 



the temporary absence of a friend is regained by the 

 improved relish of next meeting. 



Celery. Of this there are several varieties; but 

 the best for all purposes is the upright, not turnip- 

 rooted, and that which has solid, not hollow stalks. 

 Celery is the lightest of raw vegetables, and excel- 

 lent in soups or stewed. To have plants in good 

 time a little artificial heat is necessary. The seed 

 is sown on a decayed hotbed early in March ; and 

 the seedlings are removed about the end of April, 

 to a rich sheltered border, where they are planted 

 a handbreadth apart, that they may become strong 

 and fibrous rooted. These qualities are perhaps 

 better secured by wetting and beating a piece of 

 ground, so as to be impervious to the roots; and 

 then laying down well wrought compost to the depth 

 of four inches, and upon this sowing the seed in 

 small drills, to be well thinned as the seedlings ad- 

 vance. As the plants, on reaching the hard sub- 

 stratum, are prevented from making long tap-roots, 

 they send out numerous fibres, a mode of growth 

 which checks the disposition to run to seed ; and by 

 this method of rearing they also become strong 

 enough, without transplanting, for being at once 

 removed to the trenches. 



These are made in June, for receiving the plants 

 when they have attained to the thickness of a writ- 

 ing quill. The soil should be rich, at least two 

 feet deep of good mould. The trenches are cut one 

 foot in depth, something more in width, and three 

 feet from each other. High ridges, of course, rise 



