By Joseph Sabine, Esq. 



73 



weather should be warm, every day. As they increase in 

 size, they will require a greater quantity of water, and they 

 must be occasionally hoed. The roots will be fit for use in 

 September or October. 



The Celeriac is excellent in soups, in which, whether white 

 or brown, slices of it are used as ingredients, and readily 

 impart their flavour. With the Germans, it is also a common 

 sallad, for which the roots are prepared by boiling, until a 

 fork will pass easily through them : after they are boiled, 

 and become cold, they are eaten with oil and vinegar. They 

 are also sometimes served up at table, stewed with rich 

 sauces. In all cases, before they are boiled, the coat, and 

 the fibres of the roots, which are very strong, are cut away ; 

 and the root is put in cold water, on the fire, not in water 

 previously boiling. 



VOL. III. 



