496 



THE PARKS AND GARDENS OP PARIS. [Chap. XXIX. 



in size, so, from the constant thinning, they acquire the room 

 necessary to their development. It is, however, preferahle not to 

 depend upon one crop, and successional sowings should be made 

 in the beginning and latter end of March, and again in April." 



Turnip-rooted Celery. 



The root, which is the only valuable portion of this Celery, is a 

 stout tuber, irregularly rounded, frequently exceeding the size of 

 one's fist. This Celery is sown in the neighbourhood of Paris 

 in February, on a hotbed ; but in the open-air, during the second 



fortnight in April, or even later. 

 The plants are pricked out in 

 nursery rows, and are transferred 

 to their permanent quarters during 

 the second fortnight in June. The 

 roots are fit for use in September, 

 October, and November, according 

 to the progress they have made. 

 Cultivators are in the habit of 

 cutting off several of the large 

 leaves of the plant, besides off- 

 shoots, and then of earthing-up 

 the plant — a practice which tends 

 to increase the size of the tuber. 

 Though generally eaten cooked, it 

 is sometimes used, cut in slices, in a 

 raw state in salads. There are two 

 or three varieties of this Celery, the 

 largest being the common Parisian 

 variety ; the Erfurt has a smaller 

 root, but is at the same time earlier 

 and more delicate. Well grown 

 and properly cooked, this is an excellent vegetable— quite distinct 

 from our ordinary Celery, which is never so well grown in France as 

 in England or America. 



The Gardoon. 



The Cardoon is much more grown and eaten in France than 

 in England, and its culture is well understood. There are several 



Turnip-rooted Celery. 



