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THE 
HORTICULTURAL REGISTER, 
August 1st, 1834. 
HORTICULTURE. 
ARTICLE I.—AN ACCOUNT OF THE DIFFERENT VARIETIES 
OF CELERY. 
The common Celery, Apium Graveolens, or Smallage, is a well 
known hardy biennial plant, and an old inhabitant of our Gardens. 
It is usually found, in its wild state, by the sides of ditches and near 
the sea. In this state, it is very coarse and rank, consequently un¬ 
lit for culinary purposes. It is not, therefore, a little surprising to 
notice what effect cultivation has upon this vegetable, when we al¬ 
most daily see its sweet, mild, and crisp stalks sent to our tables in 
various shapes. The leaf stalks, when blanched and in their raw- 
state, are sent to table, as a salad, nearly the year round; they are 
also frequently stewed, and put in soups; but where neither of the 
above can be procured, a good substitute may be found, by making 
use of the seeds for soups, &c. a small quantity being sufficient for 
the purpose. The following is an account of the different varieties 
with their synonyms. 
1. Common Red. —Syn. New Red. Red. 
This is of dwarfish growth, strong and erect, of a pale red colour, 
and much piped. The leaves are rather large, of a darkish green, 
and somew-hat wrinkled; the serratures large, and in general very 
obtuse. It is not a very desirable variety for cultivation, in conse¬ 
quence of its being so much piped. Of middling quality, crisp, but 
not high-flavoured. 
2. Solid Red .—English Syn. New red. New large red. Striped 
solid. French Syn. Celeri plain, Celeri plain rose. 
The stalks and leaves of this variety are similar to those of the 
preceding, but of stronger growth, and of a brighter red colour. It 
is very solid, crisp, and of excellent quality. This I believe to be 
the red variety most commonly cultivated. 
VOL. III. NO. 38. 
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