CELERY. 215 



Waicheebn. — Eemarkable for its hardihood, being able to 

 endure the cold and the heat and the drought much better than 

 other varieties. The heads are large, compact, even, with a fine 

 white curd. The leaves of this sort are broader and less pointed 

 than those of other sorts. 



Stadtholdbr. — Is much esteemed by the London market 

 gardeners. Head large, compact, and fine. 



Le Noemand. — Has proved a valuable variety, usually head- 

 ing weU, despite considerable heat and drouth. The heads are 

 large, often very large; firm, white, and compact. 



CELEEY. 



This delightful salad is seldom grown by our farmers, for the 

 reason, probably, that the method of growing it, which is laid 

 dowuiin most books on gardening, involves a great amount of 

 labor, and to a large degree such as can be performed only by 

 hand ; but this labor, it has been found, can be nearly all dis- 

 pensed with, and the growing of celery has been very much 

 simphfied, so that we may hope that its cultivation will not be 

 long confined to the gardens of gentlemen in towns and of mar- 

 ket gardeners. Besides being a most agreeable addition to the 

 farmer's own table, he may, if living near a suitable market, 

 make the growing of it a source of profit. 



To grow Celery well, a small piece of ground should be made 

 very rich by working into it a liberal supply of short, well-rotted, 

 barnyard manure, and thoroughly pulverized and raked off quite 

 smooth and clean. This is for the seed bed, and need only be 

 large enough to grow as many plants as it may be thought desir- 

 able to have. It should be in some warm, sunny spot, and the 

 soil light and dry. After the bed has been prepared, rows may 

 be marked out across it about sis inches apart, and the seed 

 sown in the marks thinly and then covered by patting with the 

 back of the spade. This should be done as soon in the spring 

 as the ground has become a little warmed and in good working 

 order. 



