ion THE PRACTICAL GARDENER. \ Mar 



of May, or when the plants are four inches high. The roots 

 will be fit for use at the end of J uly. For a winter crop, sow 

 about the end of March, on a rich warm border ; when about 

 an inch high, thin and keep them moist. In June, they will 

 be fit for transplanting : this is to be done on flat beds, four 

 feet wide ; four drills are di'awn four inches deep, in these the 

 plants, after some of the roots and tops of the leaves are cut 

 off", are put in at the distance of one foot apart, watered and 

 kept so, if the weather be dry. When grown to half their 

 size, which will be about the beginning of August, a small 

 quantity of the mould round the root of each plant must be 

 removed, taking care not to disturb nor expose the main root. 

 Cut oflT all the side roots and the large coarse leaves close 

 to the plant, levelling the mould to each as you proceed in the 

 work. When the whole is completed, the bed must be suffi- 

 ciently watered. 



Celeriac may be considered as a bulbous variety of celery, 

 and therefore, to be eatable, it requires to be blanched ; for 

 which purpose, it must be earthed up to a certain extent, but 

 the less, the better." 



PLANTING JERUSALEM ARTICHOKES. 



This month is the proper time for planting Jerusalem arti- 

 chokes, and being of a very hardy nature, they will thrive in 

 any situation, and even in a soil of an ordinary kind : they are 

 not easily eradicated, when once introduced into a garden. The 

 Jerusalem artichoke is propagated in the same manner as the 

 potato, by planting the root, in rows about a yard asunder, 

 and nine or ten inches distant fi'om each other in the row. 

 It is very productive, and consequently, a small quantity will 

 suffice an ordinary-sized family. Nicol observes, " The roots 

 grow in tubers, something in the manner of a yam ; the stalks 

 tall and upright. In taste, the roots resemble an artichoke, 

 and hence the name. This vegetable, before the introduction of 

 that most valuable one, the potato, was held in great esteem ; 

 being an excellent winter-root of an agreeable taste.** 



