Mar.} 



THE CULINARY GARDEN. 



105 



CELERY. 



Celery, for a full crop, may be sown about the latter end 

 of the month, on a bed of light earth, in an open situation. 

 If the seed be sown in rich vegetable mould and kept rather 

 moist, it will thrive the better. Water the bed frequently in 

 dry weather. 



The common upright celery, the large hollow upright, the 

 solid stalked upright, and the large red stalked upright, are 

 the sorts most cultivated : the three former are preferred for 

 general crops. The latter variety is rather coarse for salads, 

 but being very hardy stands the winter, and is well adapted 

 for the use of the kitchen, either for soups or stews. After the 

 plants have attained three or four inches in height, they should 

 be transplanted on a bed of solid dung well rotted and beaten 

 into a solid mass with a mallet, or the plants should be pricked 

 out in a very rich border. 



^ELERIAC. 



Celeriac, or turnip-rooted celery, is mucfi hardier than any 

 of the other sorts, and will continue longer in spring. It is 

 often imported from Hamburg for the London market, and is 

 universally cultivated on the continent. The seeds should be 

 sown, and transplanted, as has been directed for celery, only 

 they should be sown thinner, and a greater supply of water 

 given to the plants in all the stages of their growth. 



The following is the method of cultivating this vegetable in 

 Denmark, according to the system of Mr. Jens Peter Peter- 

 sen, and communicated to the Horticultural Society by W. 

 Atkinson, Esq. F. H. S. 



" Celeriac requires a light, moist, and rich soil. It is essen- 

 tial that the dung be perfectly decomposed. For summer and 

 autumn crops, sow the seed towards the end of February, very 

 thinly, on a moderate hot-bed, in good rich mould. When the 

 plants appear, they must be inured as much as possible to the 

 open air, and thinned so as to stand one inch apart from each 

 other, and always kept moist. Transplant about the middle 



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