SUCCULENT ROOTS AND THEIR USE AS FOOD. 9 
CELERIAC. 
This vegetable, which is also known as turnip-rooted celery, or 
knob-celery, is closely related to ordinary celery, being indeed a cul- 
tured variety of the same plant grown under conditions which have 
developed the root rather than the stalk. In Europe it is by far the 
most common form, but it has never been extensively cultivated in 
the United States, though it is found in the larger markets. The 
roots are white and more or less globular in shape, closely resembling 
turnips in appearance. As the figures in the table on page 3 show, 
they have much the same general composition as the other succulent 
roots and tubers. Mannit, a starch-like carbohydrate, and also small 
amounts of asparagin, a characteristic constituent of asparagus, have 
been reported present in tuberous-rooted celery. This vegetable has 
a pronounced celery fiavor, due apparently to a complex oil like that 
in the seed, which is rather stronger or more abundant in the raw 
root than in the tender celery stalks. When cooked, celeriac does 
not differ very greatly in taste from the ordinary stewed celery. 
The leaves and stalks of celeriac are used for seasoning, and particu- 
larly as soup greens. 
It is often said that celery is a nerve food, but there seems to be no 
warrant for such a statement, and the belief is probably a survival 
of the time when specific istanes were attributed to almost all plants 
and vegetables. 
CARROTS. 
Carrots are grown in many varieties and vary greatly in color, size, 
flavor, and other characteristics, those most commonly raised for the 
table being of medium size, deep-yellow color, tender, and of deli- 
cate flavor. Young carrots are much more satisfactory than old ones, 
as the latter tend to become hard and woody, especially at the core, 
while not infrequently the flavor of old carrots is disagreeably strong. 
Some varieties are more satisfactory than others for winter use, but 
winter carrots are, generally speaking, more used for seasoning soups 
and other dishes than as a table vegetable. Improved methods of 
transportation, storage, etc., have moreover, made the small, tender, 
southern-grown carrot comparatively common as a winter vegetable. 
Tt is not difficult to can carrots for home use, as has been proved by 
the girls’ canning clubs. 
In composition carrots do not differ very materially from other 
similar roots, carbohydrates constituting the principal nutritive ma- 
terial. Sugar is an important constituent, 12 per cent or more being 
sometimes present, though perhaps 5 or 6 per cent would more nearly 
represent the average. Small amounts of pentosans have also been 
reported. Carrots owe their color to the presence of a yellow organic 
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