CELERIAC, OR TURNIP-ROOTED CELERY 239 



frequent waterings, and to have the ground kept free from 

 weeds. The market-gardeners of Paris are in the habit, while 

 the plants are growing, of chopping off with the spade the 

 rootlets which grow around the main root, under the (perhaps 

 erroneous) impression that by doing so they cause the main root 

 to attain a greater size. 



Common Celeriac, or Turnip-rooted Celery. — Leaves smaller 

 than those of the Common or Stalk Celery ; stalk always hollow, 

 bitter-tasted, and tinged with a red or bronzy hue ; root forming a 

 sort of ball, which is roundish or conical in the upper part, and 

 divided underneath into a great number of rootlets or ramifications, 

 which are more or less 

 fleshy and tangled together. 

 The weight of this, when 

 trimmed of the leaves and 

 rootlets, ranges from 7 to 

 over 10 oz. in the Common 

 variety, but roots of much 

 larger size have been ob- 

 tained from other varieties. 



Smooth Paris Celeriac. 

 — Root generally broader 

 than long, and somewhat 

 irregular in shape ; leaves 

 rather numerous, more 

 spreading than erect. 



Improved Paris 

 Celeriac. — This is a variety 

 obtained by selection from 

 the preceding, than which 



it is larger and smoother, Turnip-rooted Celery. 



though the roots would 



grow rather irregular if growers were not careful to cut 

 the side rootlets with the spade, and to pinch off the neck 

 shoots. The market-gardeners of the vicinity of Paris prefer 

 this variety over all others for growing in spent manure mould, 

 or terreau. 



Large Early August, or Variegated-leaved, Celeriac. — The 

 root is round, regular, of medium size, and excellent quality. 

 Remarkable for its very conspicuously striped yellow and green 

 foliage, which, with the rosy ribs, has a pleasing effect. It makes 

 a handsome border that will last until the frost sets in, and help to 

 brighten the monotony of the kitchen-garden. 



Early Erfurt Celeriac. — A smaller kind than the Paris Celeriac, 

 but also earlier. Root very clean-skinned, regularly rounded in 

 shape, and with a fine neck. 



