212 



GAKDEXIXG FOB, THE SOUTH. 



are solid and of middling size. Tie the seed-stalks to 

 stakes, to preserve them from being broken off by violent 

 winds. After the flowers open, while the seed is swelling, 

 if dry weather occurs, water at least every other night. 

 "When the seed is dry, it may be rubbed out and stored in 

 a dry place. They will keep good four years. 



Use. — Celery has some little nutriment, but is cultivat- 

 ed chiefly as a luxury. The sweet, crisp stalks, used raw, 

 with a little salt, form a most grateful salad. It is also 

 used as a seasoning, and is a great improvement to soups 

 and gravies. A few plants for this purpose are as neces- 

 sary and wholesome as onions. The unblanched leaves 

 and seeds are sometimes employed in flavoring. The 

 blanched stalks form a pleasant conserve, with the addi- 

 tion of sugar. 



CELEBJAC. — (Apiu?n graveolens, var. napaceum) 



Celeriac, or Turnip-rooted Celery, is a variety of celery 

 which forms at the base of its stem an irregular knob, 

 which is the part used, either cooked or raw, in salads. The 

 roots have been grown to three or four pounds weight. It is 

 sweeter, but not so delicate as common celery, and is not 

 much in use, except in climates so cold that the common 

 sort can not be easily preserved through the winter, 

 while this can be stored like turnips. 



The young plants of celeriac are raised exactly like those 

 of celery. When 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 inches deep, as they re- 

 quire but little earthing up. When arrived to nearly 



