142 



GARDENING FOR THE SOUTH. 



mucli used as a seasoning, and is a great impiovement to 

 all soups and gravies. A few plants for this purpose are 

 as necessary and wholesome as onions. The unblanched 

 leaves and seeds are sometimes employed in flavoring. 

 The blanched stalks form a pleasant conserve, with the 

 addition of sugar. 



To Stew. — Wash the heads, and strip off the outer 

 leaves ; either halve or leave them whole, according to 

 their size, and cut them into lengths of four inches. Put 

 them into a stew-pan, with a cup of broth, or weak white 

 gravy ; stew till tender ; then add two spoonfuls of cream, 

 a little flour and butter, seasoned with pepper, salt, nut- 

 meg, and a little pounded white sugar, and simmer all 

 together. — Mrs. Hale. 



Celery Sauce. — Wash and pare a bunch of celery ; cut 

 it into pieces, and boil gently until tender ; add half a pint 

 of cream, and a small piece of butter rolled in flour ; now 

 boil gently. — Mrs. Hale. 



A]^ium' Rapaceum — Oeleriac of Turnip-rooted 

 Celery. 



In Germany, this is esteemed an excellent vegetable, 

 but it is not much cultivated by the English or Americans. 

 Its root, well grown, is tender and of a sweeter flavor than 

 the one last described. 



Celeriac is propagated by seed, which should be sown 

 at the same time, and the young plants treated in the same 

 manner as celery. Like that plant, the seeds are slow in 

 coming up. Keep the plants free from weeds and prick 

 them out Avhen small, as directed in the last article ; when 

 the plants are six inches high they are fit for final trans- 

 planting ; set them in rows two feet asunder, and eight 

 inches apart in the rows upon the level ground, or 

 in drills drawn with the hoe three injhes deep, as they 



