148 



CULINARY OR KITCHEN GARDEN. 



ginal position, if not better. The prin- 

 ciple in either case is the same — keeping 

 the plants dry, and preventing snow and 

 rain from falling into their hearts. In 

 cold wet soils, we think it would be an 

 improvement to pack the plants, after 

 being laid on the inclined banks, in finely- 

 sifted coal-ashes, or in sharp river-sand. 

 The operation in both cases should be 

 carried on when the plants and the soil 

 are moderately dry. 



Approved sorts and their qualities. — Of this 

 vegetable there are two pretty distinct classes, 

 namely, the red solid and the white solid. 



Cole's superb red. — This is comparatively a 

 new variety of great excellence, surpassing, we 

 think, all others in solidity and flavour. Not 

 that it is like the immense celery grown for the 

 market or for exhibition purposes, which is too 

 often more fit to look at than to eat ; but it is 

 of a size such as is required for a gentleman's 

 table, averaging, if well grown, about 6 lb. per 

 stick (for stock, head, and stem may be consi- 

 dered synonymous terms in speaking of the 

 blanched part of this plant). It has also the 

 remarkable property of not piping, or becom- 

 ing hollow or stringy, and has been known to 

 stand twelve months without running to seed. 

 It is also extremely hardy. Mr Thompson, how- 

 ever, in estimating the comparative merits of 

 this famUy, says that red solid, alias new large 

 red, new large purple, new Russian, Cole's red. 

 Cole's superb solid red, stripped solid, Violete 

 de Tours, are the same thing, and so also is the 

 Celeri violete, the seed of which has been for 

 several years distributed by the London Horti- 

 cultural Society as the very best red celery. 

 The Manchester red is believed by him to be 

 scarcely different, and may be considered the 

 same variety, excepting that it has acquired a 

 stronger habit and rounder stalks. Shepperd's 

 red is now preferred to the Manchester red by 

 the prize-growers, because of its flatter stems, 

 and its consequently blanching better. In fact, 

 he reduces all our red varieties to one, the type 

 of which is the red solid. 



Cole's superb white. — Differing only in colour 

 from the last. 



Manchester giant red. — One of the largest sorts 

 grown, and excellent for soups and stewing, but 

 far inferior to the last in point of flavour as a 

 salad. It is grown largely for the market. 



Old solid red. — An excellent old sort, if it can 

 be procured true. It used to be much grown by 

 the market-gardeners about London ; but they 

 have since substituted another of far inferior 

 quality, merely because it comes earlier into 

 use. 



Sutton's solid white. — A very large yet solid- 

 growing sort, exceedingly white and crisp. We 

 believe it originated a few years ago with the 

 Messrs Suttons of Reading. 



Lion's paw. — A short broad flat-stalked var 



riety, of excellent quality, very crisp, and white. 



Nutt's champion. — Originated with Mr Nutt 



of Sheffield within these few years. It attains, 



under good management, a very large size, and 

 is, for its size, of excellent quality, very white, 

 and not apt to run to seed. 



Seymour's white champion. — This is an im- 

 provement of other white celeiies raised by 

 Mr Seymour. The number of years they have 

 sustained their popularity is the best proof of 

 their excellence. The stalks are broad, flat at 

 the base, closely overlapping, and forming a com- 

 pact, well-blanched crisp heart. 



To the above sorts Mr R. Thompson adds — 



" White solid, alias fine white solid, Celeri 



Turo, Celeri plein blanc. — Of strong and rather 



tall growth, blanches readily, and comea into use 



earlier than the rod solid varieties. 



" Italian, alias upright Italian, upright, large 

 upright, giant, Patagonian. — Tall, strong, erect, 

 deeply furrowed; not so crisp as Seymour's. 



" Wall's white. — Is an improved variety of the 

 Italian, which is esteemed by the growers for 

 competition. 



" Curled white, alias Nain frize. — Leaves much 

 curled, resembling parsley, and, like those of 

 the latter, might be employed for garnishing ; 

 it is dwarf, hardy, and crisp, but not fine fla- 

 voured. 



" Early dwarf solid white, alias Court hatif, 

 Celeri Turc of some. — Dwarf, but very solid, 

 and forms a compact heart ; excellent for early 

 use." 



In estimating the difference between the eat- 

 ing qualities of red and white celery, it may be 

 stated that the latter is preferred by most people 

 of taste, on the plea that red celery is ranker in 

 flavour, especially when cooked, than the white 

 varieties ; and, when served as a salad, the same 

 opinion is entertained by many. Again, as to 

 the difference between large and moderately- 

 grown celery, the case stands pretty much the 

 same, large celery never being so crisp and ten- 

 der, or so well-flavoured, as that of medium size, 

 provided both have been equally speedily 

 grown. 



Diseases and insects. — In some soUs, those 

 abounding in iron in particular, celery is apt to 

 canker, for which there seems no remedy ex- 

 cept changing the constituents of the soil. A 

 parasitic fungus has long been observed to at- 

 tack the leaves when about half-grown, which 

 is considered by botanists to be Puccinia He- 

 raclei Grev. Another has made its appearance 

 within these three or four years, of which we 

 have been unable to gain any information. So 

 serious was it with us in 1851, that we had many 

 hundred plants to throw away to prevent its 

 spreading farther. 



The celeiy or parsnip fly (Tephritis onopordinis 

 Fab.), fig. 53, seems its chief enemy amongst in- 

 sects. They breed in the leaves, and from the 

 blotched appearance they cause, the leaves af- 

 fected may readily be cut off and burned before 

 the maggot is formed, for it is in that state that 

 it is most to be dreaded. It is thus described in 

 the " Cottage Gardener," vol. i. p. 73 : " If the 

 withered parts (of the leaves) are examined, and 

 the cuticle or skin of the blisters is raised, there 

 will be found beneath it some small green grubs, 

 which have eaten away all the green pulp or 

 parenchyma of the parts so withered. These 



