TO THE VEGETABLE-GARDEN. 
89 
PER PKT. 
Culture. — The seed may be sown In hotbeds or cold frame, or later in the open ground. 
When sown in the open ground, it vegetates slowly. A bushel or two of stable-manure put in a 
hole in the ground, against a wall or any fence facing south, and covered with a rich fine mould 
three or four inches deep, will bring the seed up much sooner. As soon as the young plants are 
about three inches high, prepare a small bed in the open ground, and make it rich and fine. 
Here set out the plants for a temporary growth, placing them four inches apart. A bed ten feet 
long and four feet wide will contain three hundred plants, and, if well cultivated, will more than 
supply the table of a common-sized family from October to May. In this bed, the plants should 
remain till the beginning or middle of July, when they should be removed into trenches. Make 
the trenches a foot deep and a foot wide, and five feet apart. Fill them about half full of thor¬ 
oughly decomposed stable-manure, and mix it well with the soil from the sides, so that when 
finished, the trenches will be nearly full. Set the plants about eight inches apart. Commence 
to earth them up for blanching the last of August, and continue this, as they increase in growth, 
during September and October. The roots should be dug and placed in their winter quarters 
before freezing weather. The best mode of keeping is to set the plants upright in a trench, and 
cover with boards, leaves, and straw, sufficient to keep out frost; and, by commencing at one 
end, the Celery can be taken out easily during winter, as wanted. 
The large market-growers of Celery in the vicinity of Boston manure the ground heavily, 
plough deep, and set the plants on the surface, not making any trenches. They supply the best 
Celery to be found in this country. 
White Solid. Large, strong-growing variety; clear white, solid, and crisp. One of the best 
for market or general use. Peroz.,25cts .-.5 
Seymour’s Superb White. A large-sized, vigorous-growing variety. Stalks white, round, 
very crisp, and solid; considered one of the best. Per oz., 25 cts . 5 
Bo6ton->Inrket. This continues the favorite Celery in Boston market, and has obtained a 
wide celebrity for its great excellence. It is cultivated very extensively around Boston, 
many cultivators growing 100,000 roots annually for market. Per oz., 50 cents . . .10 
Cole’s Crystal White. A fine variety for general use; dwarf, solid, crisp, and fine flavored. 
Per oz., 30 cts . .5 
Cole’s Superb Dwarf lied. One of the best; dwarf, crisp, and fine flavored. Peroz., .35. 5 
Hood’s Dwarf Imperial. A stout-growing, very compact, solid, and hardy variety; of su¬ 
perior flavor, and distinct habit. Per oz., 40 cts . 10 
Sealey’s Leviathan Celery. A very large, solid, white variety ; highly recommended. Per 
oz., 25 cts . 5 
Sandringham. Very distinct in habit, of medium size, but very solid, juicy, and of fine fla¬ 
vor, and very hardy. Raised at Sandringham, England Per oz., 50 cts . 10 
Laiug’s Improved Mammoth Red. This is considered the largest variety yet produced; 
specimens under good cultivation having attained the extraordinary weight of eight to 
ten pounds, and, at the same time, perfectly solid. Color bright red; flavor unsur¬ 
passed. Peroz., 25cts . 5 
Manchester Red. A large, strong-growing variety; grown largely for market; excellent. 
Per oz., 30 cts . .10 
Turner’s Incomparable. Dwarf white variety, of stiff, close habit; solid, crisp, and juicy. 
Said to keep in good order later in the season than any other variety; highly recom¬ 
mended. Per oz., 30 cts. .6 
William’s Matchless Red. A new and very superior celery, strong-grower, very solid, 
crisp, and Juicy, and a most delicious flavor; has been exhibited the past season, and 
highly recommended. Per oz., 40 cts .10 
Carter’s Incomparable Dwarf Dark Crimson. This is a new variety, highly recom¬ 
mended; of very dwarf habit; exceedingly solid; of a deep, rich crimson color. Per 
oz., 30 cts .10 
Lion’s Paw. A very large English variety; white, solid; highly recommended. Peroz., .30 5 
Celery Seed. For flavoring soups, &c. Per oz., 10 cts. Per lb., 75 cts. 
CHERVIL (Scaxdix Cerifolium). 
German, Gartenkerbel.— French, Cerfeuil. 
A warm, mild, and aromatic plant. A native of Europe, and, in olden times, of great re¬ 
pute. After being boiled, it was eaten with oil and vinegar, and considered a panacea for 
strength to the body. It is much cultivated by the French and Dutch, who use the tender leaves 
in soups and salads as we use Parsley. 
Culture. — Should be sown in March, April, and May, in drills about a quarter of an inch 
deep, and nine inches apart. Cover lightly, and press the soil firm. The leaves are fit for use 
when two to four inches high. Cut them off close; they will come up again, and may be gath¬ 
ered in succession throughout the season. 
Chervil. Per oz., 25 cts... >20 
CHICORY (ClCIIORIUM INTYBUS). 
A hardy perennial, introduced from Europe. Is much used as a substitute for coffee; and 
large quantities of the prepared root are annually exported to this country. It may be raised 
to good advantage, and will pay a large profit, as its culture is simple. In tne fall, the roots are 
taken up and cut in pieces, and dried. When required for use, it should be roasted and ground 
like coffee. Persons who suffer from the deleterious effects of coffee, will find, by adding a por¬ 
tion of this, the difficulty removed, and the flavor of the coffee greatly improved; requires simi¬ 
lar treatment to Carrots. 
Large-rooted, or Cofl'ee. Per lb., $1.00. Per oz., 10 cts. • ••#•••• 
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