30 
D . M. FERRY & CO’S 
crisp, tender and succulent ; of mild, delicious flavor, 
and keeps well. It is highly esteemed in Boston, where 
it originated, and is a superior market variety. 
Seymour’s White Solid. — A large-sized, vigorous- 
growing variety ; stalks white, round, very crisp, per¬ 
fectly solid, and of superior flavor. 
New Golden Heart. — A new and entirely distinct 
variety, of sturdy, dwarf habit. It is entirely solid, an 
excellent keeper, and of fine, nutty flavor. When 
blanched, the heart, which is large and full, is of a pure 
golden yellow, making this an exceedingly showy and 
desirable variety for both market and private use. 
Incomparable Dwarf Crimson. — A dwarf-growing, 
rich-colored variety ; very crisp eating and of delicious 
flavor. The flavor of the red varieties is thought by 
many to be superior to the white, and within the last 
year or two much larger quantities arc being raised than 
heretofore. The red varieties undoubtedly keep better 
through winter, and this variety, all things considered, 
is probably unsurpassed. 
Seymour’s Red Solid. —An improvement on the old 
red. Very compact, large and olid ; of excellent qual¬ 
ity, and crisp. 
Celeriac, or Turnip Rooted. 
Celeriac, or Turnip-Rooted. — The root of this va¬ 
riety is turnip-shaped, tender, and r -'rrow-like. having 
a sweeter taste and stronger odor than other varieties. 
It is used principally for seasoning meats, and entering 
into the composition of soups. 
Culture —To have Celery early, it should be sown 
in a hot -bed, quite early in the spring, and when three 
inches high planted out in a well prepared bed. which 
must be covered in frosty weather. For the principal 
crop, sow early in spring, very shallow, in a sccd-bed, 
and when the plants arc about six inches high, trans¬ 
plant them six inches apart, into trenches, for blanch 
ing. Dig the trenches four feci apart, a foot wide and 
ten inches deep. Fill m five or six inches of well-rotted 
manure, and mix it thoroughly, half a spade deep, with 
the earth at the bottom. The tops and roots of the 
plants should be shortened, and the suckers pinched olT 
before they are set. Earth up to blanch, three or four 
times during their growth, taking care that no earth falls 
in the center of the plants. A slight sprinkling of salt 
applied to the surface of the soil, just the earth¬ 
ing up, is decidedly beneficial to this crop. The sce» is 
slow to come up. and the plant is greatly improved by 
superior cultivation. 
Before the freezing up of the ground, the most of the 
crop should bo taken up, retaining the roots and soil 
adhering, and removed to the cc'lar, where they shou’d 
be packed in earth or sand, without covering the ends 
of the leaves. A portion may be allowed to remain m 
the ground, but they must be protected from wet 
weather by boards, in the form of a roof. Celery may 
be taken up for use any time during the winter, when 
the weather will permit. 
Another method of Growing Celery has lately 
been successfully adopted, viz: Sow the seed in open 
ground as soon as it is fit to work in spring, m rows 
three feet apart, and keep clear from weeds and well 
cultivated, cutting down the tops once or twice till the 
plants have become stocky and strong. At the usual 
time of transplanting, say from middle of June to mid¬ 
dle of July, transplant into r<nos . not trenches , three or 
four feet apart, and six inches apart in the iow, taking 
care to press the earth firmly around the plants. Un¬ 
less care is taken in this respect, many plants are apt to 
die. In ahout six weeks the earthing up process must 
be commenced, and continued at intervals during growth, 
the hand should alwavs be used in pressing the earth 
firmly around eaui individual plant, and the process 
finished with the spade. b> this treatment, fine celery 
can be had for use in early autumn, and we arc inclined 
to think this method will entirely supersede the old 
trenching treatment. 
CHICORY. 
Fr. Chickaree.— Ger. Cichorie. 
Large-Rooted, or Coffee.—Much used in Europe 
as a substitute for coffee, and large 
quantities of the prepared root arc an¬ 
nually exported to this country for 
similar use. In the fall, the roots re¬ 
quire to be taken up and cut in small 
pieces and put where they will dry. 
requiring the same treatment used in 
drying apples. When required for use, 
it should be roasted and ground like 
coffee. 
CHUFA. 
Spanish Chufa. or Earth Almond 
— (Cy/>erus esculentus.)- A little tuber, 
grown extensively in the South, where 
its use is becoming general for fatten¬ 
ing hogs, sheep and poultry. On good 
land and with good cultivation, 300 
bushels of the tubers have been grown 
per acre, and even on poor land there 
is a larger yield than from any other 
crop. The Georgia State chemist says 
they have no equal in the properties 
which help fatten pork, and many who 
have tried them say a bushel of Chtifas 
is equal to a bushel of corn for hogs ; 
used with corn, both would be im¬ 
proved. The cost of planting and cul¬ 
tivating is small, and the hogs will dig 
them if turned into the field. The 
tuber is ahout three-quarters of an inch Chicory, 
long by three-eighths of an inch through, is tender, 
sweet, not unlike a chestnut, though much sweeter. 
Besides the tubers, the yield in forage from the tops 
makes excellent hay, and an abundance of it. It is 
claimed by those who have tried them, that one acre 01 
chtifas is worth $75.00 for fattening pork. 
Culture. — They should be planted a little earlier 
than corn, in the Northern States, and in the Southern 
States, m February anil March, in rows two and a half 
or three feet apart, and fifteen inches apart in the row, 
two or three tubers in a hill, covering one inch deep. 
