II. PENTANDRIA DIGYNIA. 217 
3599 Leaves pinnate, Leaflets lanceolate nearly entire 
3600 Leaves linear decurrent connate 
3601 Radical leaves ternate ; cauline bipinnate 
3602 Leaves pinnate, Umbels erect 
3603 Leaves pinnate, Umbels cernuous 
3604 Creeping, Umbels bifid 
3605 Leaflets whorled capillary , « tt „./. . x 
3606 Rad. Ivs. compound. Leaflets whorled fascicled lane. Stem leafless, Umbelhf. branches dichotomous 
3607 Umbels opp. to the leaves, Leaf-stalks edged obtuse 
3608 Serratures of leaves mucronate. Leaf-stalks membranous two-lobed at end 
3609 Seeds unarmed, Stem branched shining spotted 
3610 Seeds muricated. Petioles and peduncles smooth 
3611 Cauline leaves simple stem-clasping 
3612 Cauline leaves ternate stalked serrate 
3613 Cauline leaves wedge-shaped obtuse trifid toothed 
3614 Radical leaves simple cordate crenate ; cauline ternate serrate, Umbels terminal 
3615 Leaves pinnate serrate, All the florets fertile 
3616 Cauline leaves doubly ternate entire 
3617 Cauline leaves linear with minute involucres 
3618 Cauline leaves wedge-shaped 
3619 Upper leaves ternate. Lower biternate sessile 
3620 Stem diffuse branching. Radical leaves broad ; cauline very narrow 
36'21 Stem simple. Sheaths of leafstalks dilated membranous. Leaflets multifid pinnatifid 
-3622 All the leaves very finely cut 
and Miscellaneous Particulars. 
roots of the other varieties, communicate an agreeable flavor to soups and stews. The curled thick-leaved 
variety is that most esteemed for soups and as a garnish : it is sown in drills, and should be thinned out when 
it is so far advanced as to shew the finer curls of the leaves. It is too commonly left to grow as it came up 
which makes it but a very inferior article for garnishes. The Hamburgh sort should be thinned so as each 
plant may occupy ten or twelve square inches of surface. 
A. graveolens is one of our most valuable salad plants, and is a remarkable instance of the effect of cultiva- 
tion, being in its wild state, rank, coarse, and unfit to eat ; and blanched in the garden, sweet, crisp, juicy, and 
of a most agreeable flavor. The green leaves are used in soups, and in Italy and the Levant, where the plant 
is grown, but not blanched, this is its principal application. Here both the leaves and seeds are used in soups 
and stews, and the blanched stalks in that way and" also as a salad, either alone or in composition. One variety, 
the Celeriac, is grown entirely for the root or base of the leaves, which assumes a bulbous form, is solid and 
white, and used either in soups or as a salad. 
In order to produce excellent celery, a deep rich light soil is required, and especially a soil on a dry bottom. The 
seed in the main crop is commonly sown in the beginning of April on a bed for transplantation ; the plants so 
raised are commonly pricked out into other beds, and placed four or six inches asunder. At eight or twelve 
inches height the plants so brought forward are transplanted into trenches for blanching. These trenches are 
small open ditches of from six inches to a foot deep, and they are dug from two and a half to three feet apart 
from each other, in order to admit of earthing up the plants to the height of two feet or more above the 
natural surface. The excavated earth is laid in the intervals, and some dung is dug into the bottom of the 
trenches. Along these the plants are inserted at four or five inches apart, and as they grow, the earth from 
the sides of the trenches and from the wide intervals between them is applied to the plants in small layers at a 
time, till at the end of the autumn the ditches have become banks two or three feet high. The celery is now 
fit to use-, and by earlier and later crops this salad is had in perfection from August or September till May 
following. Celery is grown to great perfection in Lancashire, where blanched stalks have been dug up four 
feet six inches long, and weighing nine or more pounds, of the best quality. A variety of modes of cultivating 
the celery are brought together in the Encyclopasdia of Gardening, which well deserve the perusal of those 
who aim at growing this root in the best manner. 
652. Mgopodium. From «/| eiiyos, a goat, and a foot. Each of the parts of the leaf is split so as to re- 
semble the cloven foot of a goat. The leaves of E. Podagraria smell like those of Angelica, and may be eaten 
in spring salads. 
653. Meum. From jut-uov, verv small, in allusion to the extreme delicacy of the leaves, which are as fine as 
hairs. 
