Celery has become so generally admired a vegetable, that a large supply both for market and likewise in every private horticultural establishment, is now an indispensable necessity. This supply is to some extent furnished according to the continually increasing demand; but like many other things of a similar character, the quality does not improve with quantity. We have ample demonstration of this fact in the poor samples which make up the aggregate bulk in each and every green-grocer's stall. The ready sale and remunerating prices for the greatest number, seems so far to have eclipsed the idea of good culture. The requisite care, more ample space, and increased expense of a given quantity, have no doubt counteracted against improvement.

Now, whether this has been or is likely to continue to be a wise policy, is easily proved. At present, the common custom is to tie three and sometimes four heads into one bunch; and the whole of this bundle does not contain more eatable substance than any ordinary family would consume at one meal, the imperfectly blanched portion of each being not more than a foot, and sometimes only six inches in length, with correspondingly small size, - tough, bitter, and unwholesome, each head weighing from a half to three-fourths of a pound. This is about a fair average standard. It is true that two such heads can be grown in the same space, and with as little labor and expense, as one of really good quality; but take into consideration the difference of that quality. The stalks of a good sample are blanched two feet, being broad, solid, crisp, perfectly white, and possess an aromatic, nut-like flavor, free from drastic bitterness, and contains from two to three pounds of usable matter. Surely, one head of this is worth as much, to say the least of it, as are the three or four of the above inferior stamp; and as the good one has only cost the same as two of the poor ones, there must be a saving to the market-gardener by resorting to better cultivation.

That the above described better quality would command as great a price, weight for weight, requires no argument to prove; and the good housewife would rather purchase one head which would contain more in bulk than the three, at the same price. Besides, regard to health is a matter of some consequence.

• Close pruning and high manuring agrees with the Currant Just as well In America as in England. - F.d.

+ According to our experience the Black Currants require more moisture than either the Bed or White. They:

Celery in its wild state is a bitter and drastic poison; under cultivation it becomes a wholesome esculent In a green state it is nauseous to the stomach; but blanched it becomes somewhat carminative and tonic - the injurious combinations are thereby prevented from assimilating in its structure, and we have a most agreeable addition to the list of edibles.

Scientifically, Celery belongs to the well-defined family Umbelliferae, the structural appearancas of which are easily recognizable. Notwithstanding this, the medical properties are very different; for we have the deadly cold Hemlock and the carminative Anise, the nauseating Cynapium and the nutritious Carrot, the poisonous Cicuta and the wholesome Parsnip, placed in close proximity with our present subject, and which is only another kind of Parsley - the Apium graveolens of botanists. Its native habitat is along shallow ditches and low, partly submerged edges of swamps, generally not far removed from the sea shores of Britain. In this state it has a very uninviting dark green hue, lies flat near the ground, being bitter and drastic, and is anything but like the pleasing object as we see it while lying cleanly washed and white upon our tables. In a native state it produces nausea and vomiting; and although not very virulent, is nevertheless poisonous, on which account it is well not to eat the green leaves or the stalks unblanched.

Some persons may not feel any inconvenience from casually indulging this practice; but if often repeated, the ill effects will most assuredly be lelt.

Celery is a biennial plant; that is, the radical leaves are formed the first year, and the second it develops the flower-stem, ripens seed, and dies away. It is only fit for use in the first season, before the flower-stalks are produced, and is only propagated from seed.

In order to make the subject clear, I will divide it into the following paragraphs: Management of the Seed-bed, Planting out, Earthing, Protection in Winter, and Saving Seed.

Management Of The Seed-Bed

From the beginning to the middle of April is the best time to sow. Prepare a spot of tolerably rich ground by well digging and breaking up the clods with the spade. There is no occasion to use a rake, unless very stonv; a good knocking up with the spade is far better, as the soil is left more open and loose below, in which state the surface will keep damp longer - a matter of importance to seeds which are vegetating. Next take a small hoe, and draw drills about half an inch deep and a foot apart; into these scatter the seed evenly, about so thick that an ounce may sow two rods of ground. After all is sown, go along each drill and cover in with the side of your foot as you pass along, at the same time press down the soil. A little care will enable the operator to make a neat finish in this way, and it is far preferable to rolling all the largest lumps into the drills, as the rake is subject to do. The seeds by this course are all more equally covered, and the soil is in close contact with them.

At this time we generally have a repetition of warm showers, which is sufficient to encourage germination; but if the weather should become very dry, recourse must be had to artificial watering. If so, do not give frequent sprinklings, but a good and careful soaking. Small dribblings from a watering-pot only bakes the surface without dampening below, and docs more harm than good.