30 



M. FERRY & GO'S 



crisp, tender and succulent ; of mild, delicious flavor, 

 and keeps well. It is highly esteemed in Boston, where 

 it originated, and is a superior market variety. 



Seymour's 'White Solid. — A large-sized, vigorous- 

 growing variety ; stalks white, round, very crisp, per- 

 fectly solid, and of superior flavor. 



New Golden Heart. — A new and entirely distinct 

 variety, of sturdy, dwarf habit. It is entirely solid, an 

 excellent keeper, and of fine, nutty flavor. When 

 blanched, the heart, which is large and full, is of a pure 

 golden yellow, making this an exceedingly showy and 

 desirable variety for both market and private use. 



Incomparable Dwarf Crimson.— A dwarf-growing, 

 rich-colored variety ; very crisp eating and of delicious 

 flavor. The flavor of the red varieties is thought by 

 many to be superior to the white, and within the last 

 year or two much larger quantities are being raised than 

 heretofore. The red varieties undoubtedly keep better 

 through wmter, and this variety, all things considered, 

 is probably unsurpassed. 



Seymour's Red Solid. — An improvement on the old 

 red. Very compact, large and solid ; of excellent qual- 

 ity, and crisp. 



Celeriac, or Turnip-Rooted. 



Celeriac, or Turnip-Rooted. — The root of this va- 

 riety is turnip-shaped, tender, and marrow-like, having 

 a sweeter taste and stronger odor than other varieties. 

 It is used principally for seasoning meats, and entering 

 into the composition of soups. 



Culture.— To have Celery early, it should be sown 

 in a. hot-bed, quite early in the spring, and when three 

 inches high, planted out in a well prepared bed, which 

 must be covered in frosty weather. For the principal 

 crop, sow early in spring, very shallow, m a seed-bed, 

 and when the plants are about six inches high, trans- 

 plant them six inches apart, into trenches, for blanch- 

 ing. Dig the trenches four feet apart, a foot wide, and 

 ten inches deep. Fill in five or six inches of well-rotted 

 manure, and mix it thoroughly, half a spade deep, with 

 the earth at the bottom. The tops and roots of the 

 plants should be shortened, and the suckers pinched off 

 before they are set. Earth up to blanch, three or four 

 times during their growth, taking care that no earth falls 

 in the center of the plants. A slight sprinkling of salt 

 applied to the surface of the soil, just before the earth- 

 ing up, is decidedly beneficial to this crop. The seed is 

 slow to come up, and the plant is greatly improved by 

 superior cultivation. 



Before the freezing up of the ground, the most of the 

 crop should be taken up, retaining the roots and soil 

 adhering, and removed to the cellar, where they should 

 be packed in earth or sand, without covering the ends 



of the leaves. A portion may be allowed to remain in 

 the ground, but they must be protected from wet 

 weather by boards, in, the form of a roof. Celery may 

 be taken up for use any time during the winter, when 

 the weather will permit. 



Another method of Growing Celery has lately 

 been successfully adopted, viz : Sow the seed in open 

 ground as soon, as it is fit to work in spring, in rows 

 three feet apart, and keep clear from weeds and well 

 cultivated, cutting down the tops once or twice till the 

 plants have become stocky and strong. At the usual 

 time of transplanting, say from middle of June to mid- 

 dle of July, transplant into rowSy not trenches^ three or 

 four feet apart, and six inches apart in the row, taking 

 care to press the earth firmly around the plants. Un- 

 less care is taken in this respect, many plants are apt to 

 die. In about six weeks the earthing up process iriust 

 be commenced, and continued at intervals during growth; 

 the hand should always be used in pressing the earth 

 firmly around each individual plant, and the process 

 finished with the spade. By this treatment, fine celery 

 can be had for use in early autumn, and we are inclined 

 to think this method will entirely supersede the old 

 trenching treatment. • 



CHICORY. 



Fr. Chickaree.— Gqx. dehor ie. 

 Large-Rooted, or Coffee.— Much used in Europe 

 as a substitute for coffee, and large 

 quantities of the prepared root are an- 

 nually exported to this country for 

 similar use. In the fall, the roots re- 

 quire to be taken up and cut in small 

 pieces and put where they will dry, 

 requiring the same treatment used m 

 drying apples. When required for use. 

 it should be roasted and ground like 

 coff"ee. 



CHUFA. 



Spanish Chufa, or Earth Almond 



— {Cyperus esculentus.yK\\X.l\& tuber, 

 grown extensively in the South, where 

 its use is becoming general for fatten- 

 ing hogs, sheep and poultry. On good 

 land and with good cultivation, 300 

 bushels of the tubers have been grown 

 per acre, and even on poor land there 

 IS a larger yield than from any other 

 crop. The Georgia State chemist says 

 they have no equal in the properties 

 which help fatten pork, and many who 

 have tried them say a bushel of Chufas 

 is equal to a bushel of corn for hogs ; 

 used with corn, both would be im- 

 proved. The cost of planting and cul- 

 tivating is small, and the hogs will dig 

 them if turned into the field. The 

 tuber is about three-quarters of an inch CnlCOry. 

 long by three-eighths of an inch through, is tender, 

 sweet, not unlike a chestnut, though much sweeter. 

 Besides the tubers, the yield in forage from the tops 

 makes excellent hay, and an abundance of it. It is 

 claimed by those who have tried them, that one acre of 

 chufas is worth $75.00 for fattening pork. 



Culture. — They should be planted a little earlier 

 than corn, in the Northern States, and in the Southern 

 States, in February and March, in rows two and a half 

 or three feet apart, and fifteen inches apart in the row, 

 two or three tubers in a hill, covering one inch deep. 



