CELERY^ 179 



backwards, time after time, till the earth is reached that 

 was taken from the trenches ; and by this time the earth 

 against the plants will be above the level of the land. Then 

 take the earth out of the middle, till at last the earth against 

 the plants forms a ridge, and the middle of each interval a 

 sort of gutter. Earth up very often, not putting up much 

 at a time, every week a little ; and by the last of September, 

 or beginning of October, it will be blanched sufficiently for 

 use.'* 



Some allow the plants to make a natural growth, and 

 earth up at once, about three weeks before being required 

 for use. When so treated, the stalks are of remarkable 

 whiteness, crisp, tender, and less liable to russet-brown spots 

 than when the plants are blanched by the more common 

 method. 



Taking the Crop. Before the closing-up of the ground, 

 the principal part of the crop should be carefully taken up ' 

 (retaining the roots, and soil naturally adhering), and re- 

 moved to the cellar, where they should be packed in moder- 

 ately moist earth or sand, without covering the ends of the 

 leaves. 



A portion may be allowed to remain in the open ground ; 

 but the hearts of the plants must be protected from wet 

 weather. This may be done by placing boards lengthwise, 

 in the form of a roof, over the ridges. As soon as the frost 

 leaves the ground in spring, or at any time during the win- 

 ter when the weather will admit, Celery may be taken for 

 use directly from the garden. 



'Use. The stems of the leaves are the parts of the plant 

 used. These, after being blanched, are exceedingly -crisp 

 and tender, with an agreeable and peculiarly aromatic flavor. 

 They are sometimes employed in soups, but are more gen- 

 erally served crude, with the addition of oil, mustard, and 

 vinegar, or with salt only. The seeds have the taste and 

 odor of the stems of the leaves, and are often used in their 

 stead for flavoring soups. 



