FOR YOUNG GARDENERS. 25 



window-garden or hot-bed, any time from March ist to 

 June 15th. When the fourth leaf has formed, the plants 

 should be set out in rows, two feet apart and not closer 

 than two feet apart in the row. The ground should al- 

 ways be kept in a thorough state of tillage about the 

 plants and it is well to hoe them in the morning when the 

 dew is on. When the head begins to form, the long leaves 

 should be tied over it to keep it white. Cauliflower like 

 all the cabbage family, do best in cool weather and will 

 grow rapidly if they come to the head during the summer. 

 They will mature in from fifteen to twenty-five weeks. 

 They will stand frost. 



Celery. Paris Golden, White Plume, and Boston 

 Market are among the best garden varieties. The seed 

 should be sown in a hot-bed or window box from April 

 10th to May 20th. The box should have lumps in the 

 bottom for drainage and the upper part should be 

 filled with fine soil. Seed should be evenly sowed over 

 the surface and covered one-fourth inch. When the third 

 or fourth leaf has formed, the celery should be transplanted 

 into the hot-bed or other boxes two inches apart each 

 way. From this the plants should be set in the garden, 

 in rows four or five feet apart and eight inches apart in the 

 row. They can be set as late as July 15th, on land that 

 has borne a crop of peas. A crop of peas, radishes, let- 

 tuce, onion-sets or even beans may be grown between the 

 rows of celery. The seed germinates very slowly and may 

 not be up for a month. New seed should always be used. 

 Celery is ready to eat from twenty to forty weeks after 

 planting. In the fall it should be banked up and just be- 

 fore the ground freezes, it should be dug and packed in 

 pits or in the cellar and the roots covered with moist sand. 

 If -packed in the cellar it should have the coolest part and 

 packed as close as possible and handled only when dry. 

 Properly packed it will keep all winter and can be used at 

 any time. 



Celeriac. This is used in flavoring soups and is 

 grown for the fleshly root which matures like turnip. It 



