474] CEL d in dry ground, it is divested of those qualities, and then calied Celery. There are two remarkable varie- ties of this vegetable : J . The l-y celery, which is raised from seed ; it s i n at two or three different times-, 'in order to preserve it the better for use during the season, without running up to seed. The first sowing ought to be in the begin- ning of March, on a gentle hot- bed ; the second towards the end of die same month, in an open spot of light earth, v - plant can enjov the benefit ef the sun ; and tiie third in the latter end of April, or the beginning of May, on a moist soil ; where it may be exposed to the morning sun only, but not too near trees, as the wet occasion dropping from their leaves tends to retard its growth. Towards the middle of Mi y, some of the roots of the first - ing will be tit to be trat into trenches for blanching. r i must be cut at the distance of .'. feet from one another, about eight cr ten inches in width, and of the same depth ; the mould dug cut of them should be equally laid on each side, that it may be ready to draw in again, and to earth up the ce- lery, as it advances in height. As soon as the trenches are made, the plants, hr. 1 . previously trimmed, and the lOps of the long leaves cut off, must be set in the He of them, about four or inches apartj care being taken to close the i 11 around I and to water t! em ] , un- v have, taken new root. "V. abouthpj/ grown, the lateral fil roots should be carefully removed nth again placed round the parent foot, with- CEL out burying the hearts. By rej ing this operation, as occasion re- quires, Mr. Kirchner, a German .is, that he obtained roots of an extraordinary The last crop should be
- ■ d in a drier soil : and, in or-
der to prevent it from rotting in the winter, it wiH benecessary to cover it, when the frost is severe, with pease-haulm, or some similar sub- stance-, which admits the access of air. Care should, however, be i to remove this covering as as the weather becomes milder ; for otherwise the celery will be apt to pipe, and nan to seed. When full blanched, this root will not continue good above three ks or a month; hence to pre- it, and insure a succession of -, it is necessary to have, at least six or seven seasons of plant- ing, proportioned to the consump- tion. 2. The bulbous celery, generally called, by gardeners, French Ce- leriac, but seldom to be met with in this country: it produces a large, knobby root, of a delicate flavour, and from three to live inches in diameter. This plant is usually sown early in the spring, on hot-beds, and afterwards trans- planted into a deep, and well pre- pared garden soil, at equal distances of ten or twelve inches from each other, where it will thrive rapidly, if it be frequently earthed up, and watered, as it requires constant moisture. — Having been disap- pointed in obtaining the proper seed for this variety, instead of which, an eminent old botanist, of Covent-garden market, furnished us with that of the common fibrous- rooted, or shrubby celery ; we are led to believe, that the latter may be artificially converted into lul- lous
