8 
THE LADIES' FLORAL CABINET, 
almost of a snake’s skinne, it is so diversely spotted; for 
the three lower falling leaves are very large, of a deepe 
or dark purple color, almost blacke, full of grayish spots, 
strakes and lines through the whole leaves, with a black 
thrume or freeze in the middle of each of them: the 
three arched leaves that cover them are of the same 
darke purple colour, yet a little paler at the sides; the 
three upper leaves are very large also, and of the same 
colour with the lower leaves, but a little more lively and 
fresh, being speckled and straked with whiter spots and 
lines; which leaves being laid in water will color the 
water a Violet colour; but if a little allome be put 
therein, and then wrung or pressed and the juice of 
these leaves dryed in the shadow, will give a colour 
almost as deep as Indigo, and may serve for shadows in 
limming excellent well: the flower hath no scent that 
can be perceived, but is only commendable for the beauty 
and variety thereof: it seldome beareth seedes in these 
cold countries, but when it doth it is contained in great 
heads, being brownish and round, but not so flat as in 
other sorts; the roots are more browne on the outside, 
and growing tuberous thicke, as all others that are kept 
in gardens.” 
The virtues of this plant are described as follows: 
“ Both the rootes and the flowers of the great Flower- 
deluces are of great use for the purging and cleansing 
of many inward as well as outward diseases, as all 
Authors on Physicke doe record. Some have used also 
the grecnc rootes to cleanse the skinne, but they have 
neede to be carefull that use them, lest they take more 
liarme than good by the use of them. The dryed rootes 
called Orris (as is said) is of much use to make sweete 
powders or other things to perfume apparrell or linnen. 
The juice or decoction of the greene roots doth procure 
both neezing to be snuft up into the nostrils, and vom¬ 
iting very strongly when taken inwardly.” 
A NEW CELERY. 
Novelties in vegetables are certainly novel things. 
Unlike flowers, it is a difficult matter to change the 
character of a vegetable, either in its outward appear¬ 
ance, or in its esculent properties sutflciently to war¬ 
rant the significant appellation “ New.” “ Henderson’s 
Celery White Plume,” is so entirely distinct from any 
other form of this popular vegetable, both in its appear¬ 
ance and manner of growth, that we consider it justly 
entitled to the name they have given it, with the prefix 
“New.” 
They describe it as “ being so easily cultivated, that the 
most inexperienced can grow it blanched in the proper 
condition for the table, just as easily as Cabbage or Let¬ 
tuce, its peculiarity being, that naturally the stalks gnd 
portions of the inner leaves and heart are white, so that 
by closing the stalks, either by tying them up with mat¬ 
ting or by simply drawing the soil up against the plant 
and pressing it together with the hands, and again 
drawing it up with the hoe or plow so as to keep 
the soil that has been squeezed against the Celery in 
its place, the work of blanching is completed, while 
in all other kinds the slow and troublesome process of 
high banking with a spade is a necessity in addition to 
this. 
“ It is well known that Celery is highly valued for table 
ornamentation, especially by hotels and restaurants, 
and for this purpose it is claimed the ‘White Plume’ is 
admirably fitted, the inner leaves being disposed some¬ 
what like am ostrich feather, which suggested the name. 
In addition to this, they say that its eating qualities 
are equal to the very best of the older sorts, being crisp, 
solid, and having that nutty flavor peculiar to the ‘Wal¬ 
nut’ and some of the red sorts. Last season a few 
thousand bunches were sold for the first time in the New 
York markets, and were quickly disposed of at nearly 
double the price of the ordinary kinds of the same size. 
It was purchased exclusively by the purveyors for the 
leading hotels, and, from its beautiful appearance cre¬ 
ated an interest in Ibis vegetable which never had been 
shown before. Its only drawback is, that from its ten¬ 
derness it will not keep as well into late winter as the 
green sorts, but as it can be had through the Christmas 
holidays, the time when Celery is in greater demand 
than at any other season, it will, without doubt, at once 
be largely grown.” 
Its remarkable whiteness, without blanching, is caused 
probably by what is termed leaf variegation, ora “sport,” 
which is generally considered a diseased condition of the 
pl&nt, although no such condition is manifested in its 
growth, for more healthy plants of any vegetable we 
never saw growing. As for its quality, we do not think 
its flavor as high as some of the well-known varieties, 
and herein we differ from others who have given it con¬ 
siderable attention. But from its attractive appearance 
and its ease of cultivation and preparation, it must be¬ 
come very popular with the market gardener. After we 
have grown it a season, as we certainly shall do, we 
shall be better able to judge of its merits. 
MONSTERA DELICIOSA. 
We are indebted to the Garden for our illustration 
and description of this singular and truly beautiful 
plant. We were particularly impressed with its beauty 
when we saw it, during the past summer, in full fruit 
in the greenhouse of C. A. Dana, Esq., Dosoris, N. Y. 
The illustration fairly represents the specimen we saw, 
which was grown in an ordinary greenhouse, without 
the high temperature this plant was supposed to require 
for its full development. 
“A more noble plant than Monstera deliciosa, or Tome- 
