first week of October lift a portion of the crop and store it in sand,
all the leaves being first removed, except those in the centre, which
must remain, or the roots may waste their energies in producing another
set. The portion of the crop left in the ground will need protection
from frost, and this can be accomplished by earthing them over with soil
taken from between the rows.

Celeriac is cooked in the same manner as Beet, and requires about the
same length of time. The stems, bulbs, or roots (for the knobs, which
are true stems, are known by various names) are trimmed, washed, and put
into boiling water without salt or any flavouring, and kept boiling
until quite tender; they may then be pared, sliced, and served with
white sauce, or left uncut to be sliced up for salads when cold.


==CHICORY==

==Cichorium Intybus==

A valuable addition to the supply of winter and spring roots. When
stewed and served with melted butter, Chicory bears a slight resemblance
to Sea Kale. More frequently, however, it is eaten in the same manner as
Celery, with cheese, and it also makes an excellent and most wholesome
salad. All the garden varieties have been obtained from the wild plant,
and some of the stocks show a decided tendency to revert to the wild
condition. It is therefore important to sow a carefully selected strain,
or the roots may be worthless for producing heads.

Seed should be sown in May or June, in rows one foot apart, and the
plants thinned out to about nine inches in the rows. The soil must be