CELERIAC, OR TURNIP-ROOTED CELERY. 183 



smooth, and bright green ; serratures large and obtuse. It 

 blanches readily, is crisp, of excellent quality, and comes 

 into use earlier than the Red sorts. It is generally culti- 

 vated in the Northern States, not only on account of its 

 hardiness, but for its keeping qualities. As a market 

 variety, it is one of the best. 



CELERIAC, OR TURNIP-ROOTED CELERY. 



This variety forms at the base of the leaves, near the sur- 

 face of the ground, a brownish, irregular, rounded root, or 

 tuber, measuring from three to four inches in diameter. 

 The leaves are small, with slender, hollow stems. In favor- 

 able exposures and rich soil, the roots sometimes attain a 

 weight of more than three pounds. It is much hardier than 

 the common varieties of Celery. 



Propagation. It is propagated from seeds, which may 

 be sown in the open ground in April or May, in shallow 

 drills six or eight inches apart. As soon as the seedlings 

 are three or four inches high, take them up, remove the 

 small side-shoots, or suckers, and set the plants in rows eigh- 

 teen inches or two feet apart, and a foot apart in the rows. 



Subsequent Cultivation. The growing crop will require 

 no peculiar treatment. When the bulbs are two-thirds 

 grown, they are earthed over for the purpose of blanching, 

 and to render the flesh crisp and tender. 



Taking the Crop. Some of the bulbs will be ready for 

 use in September ; from which time, till the last of Novem- 

 ber, the table may be supplied directly from the garden. 

 Before severe weather, the quantity required for winter 

 should be drawn, packed in damp earth or sand, and stored 

 in the cellar. 



Use. The root, or bulb, is the part of the plant eaten : 

 the flesh of this is white and tender, with the flavor of the 



