qualities. As a market variety, it is one of the
best.

* * * * *

CELERIAC, OR TURNIP-ROOTED CELERY.

This variety forms at the base of the leaves, near the surface of the
ground, a brownish, irregular, rounded root, or tuber, measuring from
three to four inches in diameter. The leaves are small, with slender,
hollow stems. In favorable exposures and rich soil, the roots sometimes
attain a weight of more than three pounds. It is much hardier than the
common varieties of Celery.

_Propagation._--It is propagated from seeds, which may be sown in the
open ground in April or May, in shallow drills six or eight inches
apart. "When the young plants are three inches high, they should be
removed, and set on the surface (not in trenches), in moderately
enriched soil. They should be set in rows eighteen inches apart, and a
foot from each other in the line. At the time of transplanting, all of
the small suckers, or side-shoots, should be rubbed off,--a precaution
to be kept in view throughout its growth,--as the energies of the whole
plant ought to be directed to the formation of the bulb-like
root."--_M'Int._

_Subsequent Cultivation._--The growing crop will require no peculiar
treatment. When the bulbs are two-thirds grown, they are earthed over
for the purpose of blanching, and to render the flesh crisp and tender.
Cool and humid seasons are the most favorable to their growth. In warm
and dry weather, the bulbs are small, comparatively tough, and strong
flavored.

_Taking the Crop._--Some of the bulbs will be ready for use in
September; from which time, till the last of November, the table may be
supplied directly from the garden. Before severe weather, the quantity
required for winter should be drawn, packed in damp earth or sand, and
stored in the cellar.

_To save Seed._--Give to a few plants, taken up in the autumn, as much
light and air as possible during the winter, keeping them cool, but not
allowing them to freeze; and, in April, set them in the open ground,
eighteen inches apart. The seed will ripen the last of the season. It is
often used in the manner of the seed of the Common Celery for seasoning
soups.

_Use._--The root, or bulb, is the part of the plant eaten: the flesh of
this is white, and comparatively tender, with the flavor of the stalks
of Common Celery, though generally less mild and delicate. It is
principally valued for its remarkable hardiness and for its keepin