CELERIAC 
Celeriac, or Turnip-rooted Celery, is a great favourite 
in cold countries, and is more largely grown than 
Celery. It differs in shape, and its season is from 
October to April. It is described as Turnip rooted, 
but this is scarcely a good description, as it widens at the 
base and is of a more rugged build than a Turnip. It 
is harder than Celery, and can be made a valuable sub- 
stitute when cooked and sliced with salads. There are 
very few kinds grown. If the best is required, it is well 
to get a continental variety. Our seedsmen do not often 
get called upon to furnish the seed of this vegetable : 
whereas quite half a dozen are catalogued by the Messrs 
Vilmorin of Paris. A few years ago I made a trial of 
the best kinds, and they were worth special notice as the 
quality was splendid. The culture differs from Celery, 
as here the root is the edible portion, not the stalk, and 
there is no blanching. And what makes Celeriac so 
useful is that it keeps sound for quite six months after 
being full grown. Large quantities of well-grown 
roots are imported into this country, but there is no 
difficulty in growing the best produce at home if seed 
is sown in heat or under glass in the same way as Celery, 
the seedlings being picked out when large enough, and 
finally planted out in rows, 2 feet apart and 12 inches 
between the plants. A rich root run is necessary, and 
ample food in the shape of liquid manure is well repaid 
as the plant is a gross feeder. I have in light land 
planted in rather deep drills, as grown thus it is an 
easy matter to feed and give moisture. The planting 
24 
