HORTICULTURE. 



EiicksB the inrolucrura. The timid m.iy shun nil ri-k of mis- 

 take, by cultivating only the curled varit-ty. This last, 

 "-Y""^ it my be remarked, moke* the prettiest garnish. 



Hamburgh Partley. 



Itroburgh 3~6. Hamburgh parsley, although considered only 

 nlT- a* lirjre-rooti- < f the common kind, is some- 



what different in it* whole appearance. The leaves 

 have longer foot- stalk %, and their subdivisions are not 

 50 numerous ; the leaflets, at the same time, are much 

 broader, and of* darker green. The roots are at least 

 six times larger than those of common parsley. For 

 the sake of these it is cultivated ; and this variety might 

 therefore without impropriety be ranked among the es- 

 culent roots. 



It win introduced by Philip Miller, from Holland, 

 in 1 "27. He could not for some yean persuade the 

 market-gardener* of London to cultivate it : Now, how- 

 ever, it is regularly brought to t'ovent (.unit n ; but in 

 many part* ut the country it still remains nearly un- 

 known. The roots, which are tl.t- si/t of ordinary car- 

 rot* or parsnips, are of a white colour, sweet and Un- 

 der : they are frequently boiled and eaten like carrots, 

 and are excellent in soups and stew*. 



The culture of this variety of parsley necessarily dif- 

 fers from that of the other two, the object being here 

 to produce large roots. In March or April it is sown in 



tfUrr. 



Cdoix. 



the soil of which has been deeply delved, or per. 

 trenched, and at the same time made fine. The 

 e afterward* thinned out with the hoe to MX 

 or eight inch** asunder ; and this is all the culture they 

 require. They are ready for drawing in the end of An- 

 gust. In October the roots are commonly raised, and 

 placed in sand till wanted. They have more fla 

 however, when newly taken from the ground ; and if 

 a bed be town about midsummer, the routs continue 

 young and good through die winter, being raised when 

 the weather permits. 



Celery. 



] ('firry (Tar. of Apium graveolau, L. or smal- 

 lag*) in a biennial plant. SmalUge grows in many 

 phees in England and Scotland, frequently by die side* 

 of ditches near the sea. It is figured m Englitk Bo- 

 l**y. L 1210. The effects of cultivation in producing 

 upright, mild, and sweetish Menu of celery from an 

 Origin*! acock of a rank coarse taste and abounding wid> 

 Air i, are very remarkable. The blanched lee/, 

 stalks are used raw as a salad, from August till March ; 

 and also in soup* or for stewing. 



37". Two very distinct kino* of celery are culti- 

 vated ; the I'pnght or Italian, and the Celeriac or 

 tansp-rooted celery. Of die former there are two 

 sub-varieties, with hollow and with solid stalks. The 

 bellow is n iich cultivated for eating as salad ; the so- 

 lid M considered as preferable for soups and 

 and indeed is by many accounted die best for ill pur. 

 POM; but it is let* able to endure the severity of win- 

 ter, and is very britde, and therefore troul>lc*oine to 

 die market-gardener. There is a large upright variety 

 with red stalk*, much used for kitchen purpo.es. 

 leriec differs chiefly in die roots swelling out like tur- 

 nipi : these are cut into slices, and cither eaten r*w in 

 salad.-, or used a* an ingredient in stewed clihe and 

 soup. The leaves, at toe earn* time, are shorter thsn 

 in the other varieties, and spread open horisun tally. 

 Celeriac is not often br night to market. 



Celery u sown at several different times, in order to 

 Tot. XL PART L 



ensure a succession of plants fit fur transplanting at va- 

 rious seasons. The first sowing is commonly about die 

 beginning ot' March, on a gentle hot-bed ; die second, 

 perhaps three weeks afterwards, on a sheltered border ; 

 the third, about die lieginning of May, on a moist 

 shady bonier. The strongest plants of the first sowing 

 are generally ready, from the middle to the end of 

 April, for pricking into nursery beds of rich earth, 

 in which they may stand separate three or four incites 

 every way, in order to gather strength. Water is gi- 

 ven, and die plants are shaded from the sun for a few 

 days. A quantity of every successive sowing should 

 thus be pricked out. Some gardeners, however, con- 

 tent :hrm Delves v. ith sowing very dun, and take die 

 :> directly from die seed-bed to be placed in die 

 trenches ; but it is not a good plan. If any plants be 

 inclined to run to flower, it is better diey should shew 

 dlis tendency in die nursery-bed. 



379. An improvement on die formation of die seed- 

 ling-bed has been adopted at Mr Walker's of Longford, 

 near Manchester. It is made entirely of very old hot- 

 bed dung, laid thinly on a piece of well trodden soil, 

 or ground beet hard widi the back of the spade, so as 

 to be impervious to the roots. The young celery plants, 

 therefore, form bushy fibrous roots, as they cannot 

 send down tap-roots : and in consequence of this, they 

 shew no inclination to throw up a dower-stem till the 

 following spring. 



Towards die end of May, the roost forward plants 

 may be transplanted into die trenches for blanching. 

 In dry weather, at dtis season, water is given free- 

 ly both to the transplanted plants, and to those left in 

 the seed-bed. The usual modes of transplanting and 

 blanching are the following : Trenches are formed, at 

 the distance of three or four feet from each other, a 

 foot and a half wide, and about a foot in depth. The 

 soil in die bottom of this trench i delved and worked 

 fine ; and, if thouplit necessary, a little rotten dung 

 or rich compost is mixed widi it. The soil for ce- 

 lery should be deep and rich, somewhat moist, yet 

 of a light nature : in mossy earth, if moderately dry, 

 it succeeds remarkably well ; the natural plant, snial- 

 lage, as has been remarked, delight* in growing by the 

 sides of ditches. The earth taken from die trench 

 is laid in ridges on each i.Ie, ready to be drawn in as 

 wanted. The plant* being trimmed, or having the 

 tops of die long leaves cut off, and any side shoots re- 

 moved, are placed in die bottom of die trenches, at 

 Utc distance of four or five inches from each other. As 

 they advance in growdi, die earth is drawn in to- 

 ward* diem, perhaps once in ten days, taking care to 

 pei form dii* operation only in dry weather, and not to 

 cover dte heart or centre of die plants widi soil. \Vlen 

 the plant* rise considerably above die surface of die 

 ground, all the earth laid in ridges will be exhausted ; 

 a new trench, therefore, is now opened between each 

 row, for a supply of soil to continue die earthing up 

 till die celery be fit for use, or till the leaf-stulks be 

 blanched from eight to fourteen inches in length. The 

 management of all the sowings is similar. The last 

 is dotincd to stand over winter; and although die seed- 

 lings were directed to be raised on a moist shad\ 

 der, die soil into which they are finally transplanted, 

 ' ' be as dry as possible. In severe weather, peas- 

 1' .'-. litter is thrown over the beds. It 

 n moo complaint, that very fine looking < 



lie rotten at the bale of die leaf-nulls: 

 I is, that after die blanching is completed, celery 

 will not keep good in the ground fur more than a month 



In 



KitcbrD 

 Garden. 



In 

 is 



