VEGETABLES DESCRIPTION AND CULTURE. 321 



the North. There is also a rapidly growing demand all 

 over the South for this vegetable, and the home consump- 

 tion, therefore, is not to be belittled. 



When the plants are taken from the field they are 

 washed to rid them of all particles of earth, and the dead, 

 discolored and green leaves are pulled off, the root is cut 

 off close to the stalks, if intended for the local market. 

 If the celery is to be shipped some distance the roots 

 are left on and packed in a moist condition, so that the 

 plants will be crisp and fresh when they reach their desti- 

 nation. It is advisable to dip the plants in water before 

 packing to insure this condition. For the wholesale trade 

 it is customary in some sections to tie the plants in 

 bundles — twelve plants to the bundle. The shipping is 

 done in crates, or barrels well ventilated. 



CELERIAC. — (Apium graveolens, var. rapaceum.) 



Celeriac, or Turnip-rooted Celery, is a variety of celery 

 which forms at the base of its stem an irregular knob, 

 which is the part used, either cooked or raw, in salads. 

 The roots have been grown to three or four pounds 

 weight. It is sweeter, but not so delicate as common 

 celery, and is not much in use, except in climates so cold 

 that the common sort cannot be easily preserved through 

 the winter, while this can be stored like turnips. 



The young plants of celeriac are raised exactly like 

 those of celery. When six inches high they are fit for final 

 transplanting. Set them in rows two feet asunder, and 

 eight inches apart in the rows upon the level ground, or 

 in drills drawn with the hoe three inches deep, as they 

 require but little earthing up. When arrived to nearly 

 their full size, they must be covered over with earth to 

 the depth of four inches. In dry weather they should be 

 watered plentifully every evening, as they like even more 

 water than celery. The only additional attention re- 

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