CELERY. Q17 
they are defended by branches or other coverings from 
hard weather in winter. The Hamburgh variety is sown 
about the same time in a well-trenched soil, in drills a foot 
apart, and it is thinned to about nine inches in the rows. 
In the beginning of November, the roots are taken up and 
stored in sand. 
Crtery (Apium graveolens) is a native British biennial, 
an inhabitant of the sides of ditches near the sea. In its 
wild state, it is of an acrid nature, and of a coarse rank 
flavor ; but by cultivation it is improved into one of the 
most agreeable salads. There are two principal varieties ; 
celery, properly so called, with upright stalks and fibrous 
or slightly tuberous roots; and celeriac, with large turnip- 
shaped shoots. Of the former, the principal subvarieties 
are, the Italian, the Red Solid, and the White Solid, of 
which the second and third are the best. 
In England, celery is usually sown at three different 
times: on a hotbed in the beginning of March, and in the 
open ground in March, and againin April. The seedlings, 
when about two inches high, are pricked into rich soil, in 
which they are allowed to stand till they be four or five 
inches high. The first crop is defended by frames or hand- 
glasses, and is planted wide, to admit of being lifted with 
balls of earth adhering to the roots. Towards the end of 
May, trenches for blanching the celery are prepared. These 
trenches are three and a half or four feet apart, fifteen 
inches wide at the bottom, and about a foot below the nat- 
ural level of the surface. The soil at the bottom of the 
trench is carefully digged and manured, and a single row 
of plants is placed in each trench. Sometimes, when a large 
supply is required, the trenches are made six feet wide, and, 
after a similar preparation, ne fifteen or eighteen inches 
