218 KITCHEN GARDEN. 
apart are planted across the trenches. As the p ants ad- 
vance in growth, earth is laid up about the stalks of the 
leaves, an operation which is repeated at the end of every 
ten or fifteen days, care being taken not to choke the plants. 
As the celery approaches maturity, scarcely anything but 
the tips of the leaves appear above the ridges, and, when 
lifted, the stalks are found to be completely blanched. Suc- 
cessional crops should then be planted out. Celery sue- 
ceeds best in a rich, light soil, having an abundance of 
moisture. 
In the United States, the Red Solid, or Manchester Red 
variety of celery is found to resist the frost better than the 
White Solid, which last is, however, the most crisp and 
delicately flavored. Coles’ Superb Red and Seymour’s 
White are the best new varieties. 
CeLeriac, or turnip-rooted celery (Celeri-rave of the 
French), is treated at first like the early crop of common 
celery. In the beginning or middle of June it is planted 
out in a flat bed, in drills fifteen inches apart. A single 
earthing afterwards suffices. Its large, round roots are 
used in soups, and are much relished by some. Itis, how- 
ever, more attended to in France and the Low Countries 
than in Britain. There is a curly-leaved variety, which 
seems to possess no advantage but its more ornamental 
foliage. 
GarveEn Cress (Lepidium ativum), of which the Nor- 
mandy curled cress is the best variety, and Wuirz Mus. 
TARD (Stnapis alba), are generally associated in their use 
as salads, and in their culture in the garden. They are 
annual plants, and are eaten only when very young. In 
winter, they may be raised on a slight hot-bed; in spring, 
