CELERY. 



143 



require but little earthing-up. When arrived to nearly 

 tlieir full size, tliey must be covered over with earth to 

 the depth of four inches. In dry weather they should be 

 watered plentifully every evening, as they like even more 

 water than celery. The only additional attention required 

 is to keep them free from weeds. The plant is more 

 easily cultivated than celery. 



Saving Seeds. — The directions for celery are in every 

 respect applicable to celeriac. 



Use. — This, though a very fine vegetable, seems to be 

 little known. The stalks are used for seasoning soups &c.,the 

 same as celery from which they can hardly be distinguished. 

 The roots are nice boiled tender, cut in slices and used 

 in seasoning soups or meat pies ; or scrape and cut them 

 in slices, boil till very tender, draw off the water, sprinkle 

 a little salt and turn in milk sufficient to cover them ; stew 

 four or five minutes, and serve up Avith the addition of a 

 little butter. — Mrs. Webster. 



Bridgman says " the French and Germans cut it in slices 

 and soak a few hours in vinegar — ^by such simple prepara- 

 tion it becames mellow as a pine-apple and affords a deli- 

 cious and very nourishing repast." The root is better 

 than celery for seasoning soups. 



Apium Fetroselinum* — Parsley. - 



Parsley is a biennial plant from Sardinia and southern 

 Europe. There are two varieties, the plain and the curly- 

 leaved. The first is most cultivated, notwithstanding the 

 greater beauty of the latter for a garnish. The curled 

 plant however requires more care in selecting, or it soon 

 degenerates into the plain-leaved variety. Some think 

 the plain has the best flavor. 



Culture. — Parsley is raised only from seed. Sow at 



« Fetroselinum Sativum. 



