CELERY 



235 



Curled Solid White Celery. 



Silver-white colour with which its 

 leaves are partly tinged at first, 

 and which later on extends to 

 all the central part of the plant 

 and sometimes to the whole of the 

 foliage. The ribs are white, but, 

 like those of the other varieties, 

 need to be blanched to become 

 quite tender. It is about the 

 same size as the Paris Golden 

 Celery, but broader in habit. It 

 suffers easily from cold, for which 

 reason it should be grown for 

 autumn rather than for winter use. 



Fern-leaved Celery. — A very 

 curious variety, with finely cut 

 foliage, having the same qualities 

 as the other White Solid Celeries. 



Endive Celery {Celeri Scarole). 

 — This is an almost unribbed variety, with leaves that spread 

 over the ground. Rather uncommon in appearance, it hardly 

 deserves a place in the vegetable garden, seeing that the only 

 useful part of it has been reduced to almost nothing. 



The Hartshorn Celery 

 is a sub-variety of the pre- 

 ceding kind, and, like it, 

 almost unribbed. It is dis- 

 tinguishable by its finely 

 cut leaves, which resemble 

 those of the Rouen, or 

 Staghorn, Endive. 



Dwarf Solid White, 

 Sandringham, or Incom- 

 parable, Celery. — A more 

 thickish kind than the 

 common Solid White Celery. 

 Stalks broad and very solid; 

 leaves short. This variety is 

 easily blanched, on account 

 of the great number of its 

 leaves, which cover one 

 another closely, so that very 

 white stalks may be obtained 

 from it by merely earthing 

 them up, without the trouble 

 of tying up the leaves. In 



White Plume Celery. 



