SALAD 
159 CROPS 
and Crider. These books may be found in 
some good public libraries or will be supplied 
by our house. 
Understanding all this attention and care, 
you can easily see why there is big money in a 
successful celery crop, and why Florida’s flat 
sand lands are making their owners rich raising 
celery—or raising rents and prices. 
CELERIAC. 
Celeriac is a form of celery, or at least is a 
very near relation to the real celery, and re- 
quires about the same soil preparation and the 
same conditions and tillage. Celeriac is fre- 
quently sown where it is to stand, but as the 
seed is as slow to sprout as celery, this is not 
really a wise plan. Sown in a seed-bed and 
transplanted, the crop gives far better results. 
In celeriac it is not the stalk but the enlarged, 
tuber-like root which is eaten, and the plant 
requires no blanching. It may be eaten raw 
in a salad, or cooked, as you like. Good roots 
should be from three to four inches in diameter 
and they may be kept through winter by pack- 
ing in sand or moss as many other vegetables 
may be kept. Celeriac is sown in the same 
quantities as celery seed, the rows being only 
