CELERY. 
Celery is a luxury that few would like to dispense with, and fortunately there is no necessity 
for such a sacrifice, as every one who has control of a few feet of ground, with a little skill and 
industry, can grow a winter's supply. To obtain good Celery, it is necessary that 
the plants should be strong and well grown. Sow the seeds in a hot-bed or cold 
frame. When the plants are about three inches in height, transplant to a nicely 
prepared bed in the border, setting them about four or five inches apart. When 
some eight inches high, and good stocky plants, set them in the trenches — about 
the middle of July is early enough. Too 
many make trenches by digging out the top 
soil, and only putting a few inches of mold at 
the bottom, and never obtain good Celery. 
The trenches should contain at least eighteen 
inches of good soil and w^ell rotted manure, 
in about equal portions. Take off all suckers 
and straggling leaves at the time of trans- 
planting. Earth up a little during the sum- 
mer, keeping the leaf stalks close together, 
so that the soil cannot get between them ; 
and during September and October earth up 
well for blanching. Those who grow Celery 
for market extensively do not use trenches, 
but make the soil deep and rich, and plant 
in rows, earthing up with the plow. The time 
to take up Celery is just before hard frost. 
Dig a trench about the width of a spade and 
a few inches deeper than the height of the Celery. The place selected must be high ground, 
where no water will be at the bottom, and where surface 
water will not drain into the trench. Take up the Celery 
with any dirt that may happen to adhere to the roots. Set 
the stalks close together, and close to the sides of the trench, 
but do not press them in. After the trench is filled, place 
pieces of board or scantling across it at intervals of five or 
six feet, one of these pieces being shown in the engraving. ' 
On these place boards, five or six feet long, covering the 
entire trench. Then 
cover the boards with a 
good body of straw or 
leaves, with boards or 
earth on top to keep it 
from blowing away. The 
work is then completed. 
When Celery is needed, 
take up a length of 
short boards, and remove 
enough Celery to the cel- 
lar to last a few days, 
and place it in the cool- 
est part, covered with 
earth. Replace the boards and covering as before. The dwarf Celeries are generally the 
most solid, sweetest, and really the most profitable. The pink sorts are very pretty as a table 
ornament, and as good as the white, though there seems to be a foolish prejudice against the 
colored varieties in this country. The engravings show the general appearance of a well 
grown Celery stalk, also of a variety called Boston Market, of a straggling habit. We also 
show the Turnip-rooted Celery, the bulbous root only being eatable. 
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