1886 .] 
liousokoopers who raise their own Colerv 
have found this a convenient plan, hni 
gardener who supplies the market’ in com 
petition with his neighbors knows the loss 
and damage to which Celery is snbioct in 
cold and snowy weather. 
The form and size of the bunch varies ac¬ 
cording to usages of the market in which* it 
is sold, iiud dealers must govern thomsolvo.^ 
accordingly. I have in mind an .amateur that 
dug his Giant Celery from the trench with 
pick-axe, took it unwashed in his wagon to 
ina'iket, with the outer loaves solid with 
frost, the inner ones badly covered wilh 
w.ator blisters; consequently when brought 
into a w.arm room it was soon in ruins: had 
it been left in the trench till a warm, sunny 
day it might have been saved. 
The outer le.aves of the plant arc alw.ays 
hollow, .and should bo taken off, the root 
trimmed into proper shape, the bruised or 
broken tops cut oft' neatly, and then washed. 
A brush with soft bristles, or a small brush- 
broom are best for this purpose, as they 
search all the creviees, removing every par¬ 
ticle of soil. The w.ashing should commence 
at the root, working tow.ards the top, using 
tepid and not too warm water, avhich has 
CELERIAC. 
tendency to destroy ..the structure of the 
leaves and to give them a withered appear¬ 
ance, handle and pack carefully to avoid 
broken stalks. In cold weather, hot bricks 
or a burning lantern placed in the box in 
which it is carried to market, will keep out 
frost and save the Celery. 
In retailing Celery I have had the best suc¬ 
cess with small or medium sized bunches; or 
those that could easily be divided, for it is 
an acknowledged fact that two small bunches 
at twelve or fifteen cents each sell quicker 
than a large bunch at twenty-five cents. 
W. H. Bull. 
SOME EAEEE VEGETABLES. 
In addition to the largo number of ex¬ 
cellent vegetables that we find in every good 
garden, several are named in our seed cata¬ 
logues that wo very rarely see in cultivation. 
Some of these rai’er vegetables are little 
grown, because they are little valued. A 
few of them, however, are not found in our 
gardens, chiefly because their merits are not 
generally known. I mention here three vege- 
ables which are very rarely seen in cultiva¬ 
tion in this country, but which it seems to 
®e, need only to be better known, to be 
®'Ppreciated by the public generally. 
CELUIIIAC. 
RooS '^™'» 
saifi (•,. 1 ^ ■olUiough fins vegetable is 
f”'7' '* “ 
1*1 Its m.anncr of 
oompanativcly 
fei'oit.nulslonder, while the 
being simply 
root, inste.ad of 
a IJi iinching t.ap-root, like that 
w" 
.1 
HAMBURG PARSLEY. 
of our common Celery, is thickened into a 
large fleshy oxpansion,resemblingtlieTuriiip. 
In tlie more improved varieties, this bulb¬ 
shaped root is quite smooth and regular in 
form. Boiled until tender, and seasoned 
with milk .and butter, and a little pepper and 
salt, the roots [form .an .article of food, th.at 
is very p.alatable to many imrsons. 
This vegetable is grown in the same man¬ 
ner as the common Celery, except that the 
pUants require no hilling uj). I have not 
tried sowing the seed in place, but I see 
nothing to prevent growing the crop in this 
way, if the seed were sown very early in the 
spring. I have started the plants in boxes 
in April, transplanting them to the garden 
early in J uly. They may be set out in rows 
<\,i' eighteen inches apart, 
^ spacing the pl.auts six in- 
*^be row 
Keep the soil free from 
weeds, and the surface 
mellow during the sea¬ 
son. L.ate in autumn, 
the plants should be 
taken up, and packed in 
sand in the cell.ar, where 
they will keep well dur¬ 
ing the w'inter. 
HAMBUKG PABSLEY. 
Another vegetable not 
much knowm,is the Ham¬ 
burg, or Turnip Rooted 
P.arsley. This .also seems 
to be the Common Pars¬ 
ley, with the root de¬ 
veloped instead of the 
foliage. Indeed, it is 
comparatively, a modern 
vegetable. The thicken¬ 
ed roots have not yet 
attained the sjonmetry 
or. form of those of the 
Carrot and Parsnip, 
though a fair proportion 
of them are as regularly 
formed as the sample 
shown in the cut. Cook¬ 
ed in the s.ame manner as noted for Celeri.ac, 
the roots .are very pahatable to those who 
like vegetables of this class. l 
The seed of Parsley is quite slow to germ¬ 
inate, and therefore failures often result 
from seed planted in the open ground. .1 
have had excellent success, however, by sow- 
tog Reseed in boxes, placing the latter m 
W :1 
COMMON PARSLEY. 
the hot-bed of green-house, where they are 
regularly watered. Doubtless if watered fre¬ 
quently, the seed would vegetate as well in 
the open ground. I transplant the plants to 
tlic gai’dcn at the same time as. those of 
Celery, in rows about eighteen inches apart. 
The after cultui'c, and the storage during 
wintei- is the same as noted for Celeriao. 
FENNEL. 
The third vegetable of the trio is, I think, 
still more rare in this country than are the 
other two. Indeed, I have never seen it ex¬ 
cept in my own garden, nor have I seen it 
mentioned in Ameiacan catalogues. It is 
the Pinocchio, or Florence Fennel, The 
foliage bears a close resemblance to that of 
the Common Fennel, but the broad flattened 
bases of the petioles are folded closely upon 
one another, forming a solid bulb-like ex¬ 
pansion about three inches broad, and an 
inch and-a-half thick. This thickened ex¬ 
pansion is the part used, and when cooked 
in the manner above noted, has a taste some¬ 
what resembling that of Celeiy, but much 
more sweet. Tastes differ so much upon 
vegetables of the Umbelliferae class, that it 
is impossible to pronounce any of them as 
agreeable to all palates. The Florence Fen¬ 
nel is considered delicious' by some persons, 
w'hile it is unpalatable to others. The same 
is true of the Carrot, Parsnip, and Celery. 
FENNEL. 
It seems to thrive remarkably well in our 
climate, .and is of very easy culture. Planted 
e.arly in the spring, it was lit for use the first 
week in August. I started the plants in the 
same manner as those of the Hamburg Pars¬ 
ley, and the culture is the same, except that 
the thickened part of the root is covered 
with soil a short time before it completes its 
growth. I think it would answer as well, if 
not better to sow the seed in moist soil in 
the open ground, e.arly in spring. It is 
strictly an .annual iflant, and yields its seed 
the first season. It is possible that by late 
sowing it might be grown so .as to mature 
late in autumn, and thus be kept during a 
part of the winter. “ Elm.” 
[Fennel is offered by seedsmen among the 
Herbs and Medicinal Plants,”—^E d.I 
JUDGnfG NEW VEGETABLES. 
We know of no more pleasing experience 
in gardening than the testing of new vegeta¬ 
bles on the table by the family. For several 
years we have cultiv.ated many varieties of 
sweet corn, cucumber, lettuce, cabbage, car¬ 
rot, potato, etc., both new and old; taken 
careful notes in the garden, and at the table 
notes were also taken of appearance, flavor 
and texture. These notes are kept, and are 
found to be of great value in selecting varie¬ 
ties for culture in subsequent seasons. 
