FOR THE SOUTHERN STATES. 



37 



D^varf L<arg:e Ribbed. This kind 

 was brought here several years ago from 

 Prance. It is short, biit very thick-ribbed, 

 solid and of fine flavor. The best dwarf 

 variety for this section. 



OoSdeiB Self BlaiBcliing^. AFrench 

 variety, of the best quality. The heart is solid, 

 very tender, of a beautiful yellow color; the 

 Tibs brittle and of delicious flavor. Cannot be 

 too highly recommended. 



Celeriac or Turiiip-Kooted Cel- 

 ery, is very popular in some parts of Europe, 

 but hardlv cultivated here. It should b e sown 



in the fall of the year, and transplanted six 

 inches apart. "When the roots have obtained 

 a good size, they are boiled, scraped off, sliced 

 and dressed with vinegar, etc., as a salad. 



Celery for Soup. This is sown in the 

 spring of the year, broad-cast, to be used for 

 seasoning, the same as Parsley. 



Celeriac or Turnip- Rooted Celery. 



Dwarf, Large Ribbed Celery. 



CHERVIL. 



Ceepetjil (Fr.), Kebbelkeaut (Ger.). 



An aromatic plant, used a good deal for seasoning, especially in 07/ster soup, and is often 

 cut between Lettuce when served as a salad. In the North this vegetable is very little known, 

 but in this section there is hardly a garden where it is not found. Sow broad-cast during faU 

 for winter and spring, and in January and February for summer use. 



COLLARDS. 



A kind of cabbage which does not head, but the leaves are used the same as other cabbage. 

 Not so popular as in former years, and very little planted in this vicinity. 



CORN SALAD. 



Mache, Doucet (Fr.), Ackek Salat (Ger.), Valeeiana (Sp.), 



Broad-leaved Corn Salad is the variety generally cultivated. It is used as a salad during the 

 winter and early spring months. Should be sown broad-cast or in drills nine inches apart during 

 fall and winter. 



