An improved variety of the Italian, esteemed by growers for compet.i.tion, where quant.i.ty, not quality, is the princ.i.p.al consideration.

WHITE LION'S-PAW CELERY. _M'Int._

Lion's-paw.

A short, broad, flat-stalked variety, of excellent quality; crisp and white. Its short, flat, spreading habit gave rise to its name.

WHITE SOLID. _Thomp._

Celeri plein, blanc. _Vil._ Fine White Solid.

This variety is of strong and rather tall growth; leaf-stalks generally solid, but when grown in rich, highly manured soil, they sometimes become slightly hollow; leaves large, smooth, bright-green; serratures large and obtuse. It blanches readily, is crisp, of excellent quality, and comes into use earlier than the Red sorts. It is generally cultivated in the Northern States, not only on account of its hardiness, but for its keeping 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 quant.i.ty 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 princ.i.p.ally valued for its remarkable hardiness and for its keeping properties. Where the common varieties of Celery are grown or preserved with difficulty, this might be successfully grown, and afford a tolerable subst.i.tute. The bulbs are sometimes eaten boiled, and the leaves are occasionally used in soups.

CURLED-LEAVED CELERIAC.

Curled-leaved Turnip-rooted. Celeri-rave frise. _Vil._

This is a variety of the Common Celeriac, or Turnip-rooted Celery; like which, it forms a sort of bulb, or k.n.o.b, near the surface of the ground.

It is, however, of smaller size; usually measuring about three inches in diameter. The skin is brown, and the flesh white and fine-grained; leaves small, spreading, curled.

It is in no respect superior to the Common Turnip-rooted, and possesses little merit aside from the peculiarity of its foliage. Cultivate, preserve during winter, and use as directed for the common variety.

EARLY ERFURT CELERIAC.

Celeri-rave d'Erfurt. _Vil._

A very early variety. Root, or bulb, not large, but regular in form. Its earliness is its princ.i.p.al merit.

CHERVIL.

Chaerophyllum cerefolium. Common or Plain-leaved.

A hardy, annual plant, from the south of Europe. Stem eighteen inches to two feet in height; the leaves are many times divided, and are similar to those of the Common Plain Parsley; the flowers are small, white, and produced in umbels at the extremities of the branches; the seeds are black, long, pointed, longitudinally grooved, and retain their vitality but two years,--nearly nine thousand are contained in an ounce.

"This is the most common sort; but, except that it is hardier than the Curled varieties, is not worthy of cultivation."

CURLED CHERVIL. _M'Int._

A variety of the Common Chervil, with frilled or curled leaves; the distinction between the sorts being nearly the same as that between the Plain-leaved and Curled-leaved varieties of Parsley. The foliage is delicately and beautifully frilled; and, on this account, is much employed for garnishing, as well as for the ordinary purposes for which the plain sort is used.

Being a larger grower, it requires more room for its development; and the plants should stand a foot apart each way. When intended for winter use, it should have the protection of hand-gla.s.ses, frames, or branches of trees placed thickly around or amongst it. In very unfavorable situations, it is well to pot a dozen or two plants, and shelter them under gla.s.s during the winter.

FRIZZLED-LEAVED OR FRENCH CHERVIL. _M'Int._

Double-curled. Cerfeuil frise. _Vil._

An improved variety of the Curled Chervil,--even more beautiful; but wanting in hardiness. It succeeds best when grown in the summer months.

_Propagation and Cultivation._--Chervil is raised from seeds; and, where it is much used, sowings should be made, at intervals of three or four weeks, from April till July. The seeds should be sown thinly, in drills a foot apart, and covered nearly an inch in depth.

_Use._--It is cultivated for its leaves, which have a pleasant, aromatic taste; and, while young and tender, are employed for flavoring soups and salads.

CHICCORY, OR SUCCORY.

Wild Endive. Cichorium intybus.

A hardy, perennial plant, introduced into this country from Europe, and often abounding as a troublesome weed in pastures, lawns, and mowing-lands. The stem is erect, stout, and branching, and, in its native state, usually about three feet in height,--under cultivation, however, it sometimes attains a height of five or six feet; the radical leaves are deep-green, lobed, and, when grown in good soil, measure ten or twelve inches in length, and four inches in width; the flowers are large, axillary, nearly stemless, of a fine blue color, and generally produced in pairs; the seeds somewhat resemble those of Endive, though ordinarily smaller, more glossy, and of a deeper-brown color,--they will keep ten years. The plants continue in blossom from July to September; and the seeds ripen from August to October, or until the plants are destroyed by frost.

_Soil, Sowing, and Cultivation._--As the roots of Chiccory are long and tapering, it should be cultivated in rich, mellow soil, thoroughly stirred, either by the plough or spade, to the depth of ten or twelve inches. The seed should be sown in April or May, in drills fifteen inches apart, and three-fourths of an inch deep. When the young plants are two or three inches high, thin them to eight inches apart in the rows; and, during the summer, cultivate frequently, to keep the soil light, and the growing crop free from weeds.

_Blanching._--Before using as a salad, the plants are blanched, either by covering with boxes a foot in depth, or by strips of boards twelve or fourteen inches wide, nailed together at right angles, and placed lengthwise over the rows. They are sometimes blanched by covering with earth; the leaves being first gathered together, and tied loosely at the top, which should be left exposed to light.

_To save Seed._--In the autumn, leave a few of the best plants unblanched; let them be about eighteen inches asunder. Protect with stable litter; or, if in a sheltered situation, leave them unprotected during winter, and they will yield abundantly the ensuing summer.

_Taking the Crop._--When the leaves are properly blanched, they will be of a delicate, creamy white. When they are about a foot high, they will be ready for use; and, as soon as they are cut, the roots should be removed, and others brought forward to succeed them. "In cutting, take off the leaves with a thin slice of the crown, to keep them together, as in cutting sea-kale. When washed, and tied up in small bundles of a handful each, they are fit for dressing."--_M'Int._

_Use._--It is used as Endive; its flavor and properties being much the same. Though rarely grown in this country, it is common to the gardens of many parts of Europe, and is much esteemed. The blanched leaves are known as _Barbe de Capucin_, or "Friar's Beard."

_Varieties._--

IMPROVED CHICCORY, OR SUCCORY.