38 Richard Frotschers Almanac and Garden Manual 



Saudringliaiii D w a r f 

 White. This is a new variety 

 of excellent quality, somewhat 

 taller tban the Incomparable 

 Dwarf. It has become very 

 popular with the market gar- 

 deners. 



C e 1 e r i a c , or Turnip - 

 rooted Celery, is very popu- 

 lar in some parts ot Europe, 

 but hardly cultivated here. It 

 should be sown in the fall of 

 the year^ and transplanted six 

 inches apart, in rows one foot 

 apart. When the roots have 

 obtained a good size, they are 

 boiled, scraped off, sliced and 

 dressed with vinegar, etc., as a 

 salad. 



Dwarf Large Ribbed. 



This kind has been brought 

 here during the past year from 

 France. It is short, but very 

 thick-ribbed, solid and of fine 

 flavor. 



Dwarf Large Ribbed (new). Celery foriSoup. This is 



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

 ing, the same as Parsley. 



CHERVIL. 



Cerfeuil (Fr.), Kerbelkraut (Ger.) 



An aromatic plant used a good deal for seasoning, especially 

 in oyster 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 fall 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 popular as in former years, 

 and very little planted. 



CORN SALAD. 



Mache, Doucet (Fr.), Acker Salat (Ger.), Yalertana (Sp.) 



Broad4eaved Corn Salad is the variety generally cultivated. 

 It is used as a Salad during the winter and early spring months. 

 Should be sown broad-cas.t during fall and winter, or in drills 

 nine inches apart. 



