The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1879-07-09
FARM, GARDEN AND HOUSEHOI ..
Cultivation OF Celery.

EAxkuAS VnAsDOAN AAND AASoSA>N~~ ~
,,. Cultivation OF Celery.
Celery plants, for best results, must be
kept growing WITHOUT Interruption.
They rarely recover fully if from any
cause they receive a check. hence great
care is necessary in transplanting from
seed beds to plant beds. Avoid break
ing or drying off the roots and when pos
sible set out the plants in cloudy weather.
Shelter them from drying wind and hot
sun when first transplanted and water
often. The soil should be rich and
thoroughly pulverized. The land best
suited to this plant is g. deep, mellow,
sandy loan, rather moist in character:
Celery will thrive, however, on drained
clay lands if heavily manured. Land
manured the fail previous makes an ex-
cellent bed for celery. Fresh manure. is
Injurious, as it induces a rank growth
which Injuries the quality of the stalks,
rendering them pithy and flabby. in
character, sorry contrast to the crisp
ness of well-grown stems. ..;......,.
If the land is in order where it is de-
signed to finally grow the celery
there is no objection to transplanting di
rectly from the seed-bed to the field pro-
yidine arrangements Gun be made for
watering and shading the plants at first.
As a rule farmers delay the final trans
planting until July, when land previous
ly occupied has been cleared off. If the
weather is dry at tllis season. as it is
liable to be, the plants will require re-
peated waterings until they are well es-
tablished, for celery cannot withstand a
drought. Frequent hoeings and weed.
ings are also necessary until the final
banking up. .,. 4,H. .t.. .. :, .
The old practice of banking up celery
plants as they grow is being gradually y
abandoned. Many cu]tivators attribute
the rust on celery to the particles of
earth which fall in among the stems
during the process of hilling when there
is dew or damp on the plants. Celery,
therefore, in not few instances, ls
allowed to grow and spread in all direc-
tions until such time as banking up is
required for bleaching 'the stalks and
protecting them from injury by frosts.
The leaves at this time are carefully
Strengthened up, held firmly together
and earthed up sufficiently to bleach
them. During moist warm weather in
September celery will bleach within a
fortnight if properly earthed; later,
when the days and nights are cooler,
three weeks or more are required. :.
Celery is stored for winter markets in
pits, trenches, etc., made for the pur-
pose. The plants are set in these as
closely rs they will stand. Provision is
made to keep water from. standing in
them and the tops are covered to protect
the celery from freezing. For family
use small supply of celery already
bleached may be stored in the cellar,
covered with light garden soil or sand.
In bleaching celery be careful not to let
it freeze, not to heat it by too close
packing and heavy covering, and avoid
standing water in the trench. - .l"-l
A method practiced by the Edinburgh
market gardeners is reported to be as fol-
lows: They grow their celery plants in
temporary or nursery beds until they are
ten inches or one foot high before plant
ing in trenches. The trenches are dug
out six feet wide and one foot deep; the
bottom is loosensd and well enriched
and the plants are set in rows across the
beds. fourteen inches asunder, and the
plants nine inches apart in rows. BY
this means it is claimed that space is
economical and the plants attain, a fair
average size and quality.-Neao York
World. "'...''' ".'' .'H''' '''..' .. ..
Miss Corwin's RECIPES. 81,
BREAD CRUMBS FOR FRYING. - Put
stale bread in the mouth of the oven
until it is perfectly dry; then roll it with
the rolling-pin, and sift it; the finest
crumbs will do for breading articles to
be fried, and the larger ones for pud-
dings. -..". -' d. ,..".''' .' e. .''..
STUFFED TOMATOES. = Choose some
ripe,. sound tomatoes, cut a slice, from
the stem end of each one, scoop out the
interior with teaspoon, and mix them
with an equal quantity Of bread crumbs !;
season the mixture highly with pepper
and salt, and add to it a. little. cold meat
chopped, if any is on hand; fill the toma-
toes with this forcemeat; dust some
bread crumbs over them, and bake them
about half an hour in a moderate oven.
QUICK BEEF TEA.-Chop one pound of
lean beef fine, put it into "a bowl and
cover it with cold water; let it stand
half an hour or longer to permit the cold
water to draw the juices out Of the meat,
and then pour both beef and water into
a saucepan; set the saucepan over the
fire and let the contents boil slowly for
fifteen minutes, or longer if there is time.
Half IN hours boiling will serve to ex-
tract all the nutritive qualities OF the
meat. Then strain off the liquid, season
it slightly, and serve it with a little thin
dry toast. o.. 49,,
HOUSEHOLD SoUP.-Cutin in small pieces
one pound of lean meat, and put it over
the fire in four quarts of cold water. DO
not skim it. When the water boils add
IL tablespoonful of salt, quarter of salt
spoonful of pepper, a cupful of well,
washed rice; a cupful each of carrot and
turnip, peeled and cut in small square
pieces; one onion peeled and chopped,
and half cupful of celery chopped. or
six tomatoes, peeled and sliced. Boil
gently about two hours, or until the
meat and vegetables are tender, then
see if the soup is palatably seasoned, and
serve it. .s
SPINACH SOUP.-Wash and trim one
quart of green spinach; put il into u
saucepan containing three quarts Of boil
ing water and three tablespoonfuls Of
salt, and boil it rapidly, uncovered, until
it is tender, which will be in from three
to seven minutes, according to the age OF
the spinach; then drain it in 4 colander,
run plenty of cold water over it to set
the color, chop it fine, and rub it through
a sieve with a wooden spoon. While
the spinach is boiling heat two
quarts of milk. Next stir together over
the fire until they bubble one ounce OF
butter and two ounces OF flour; then
With a level tablespoonful of salt, and
auarter of saltspoonfuI each Of white
pepper and grated nutmeg. Stir the
spinach into the soup, and serve it not.
IF it is done before it is needed. set the
saucepan containing it into another half
full of hot water, so that it will keep hot
without burning.