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Celery

This vegetable imparts an agreeable and peculiar flavour to soups, sauces, etc. It is generally eaten raw, the brittle leaf-stalks being the Englishman's favourite accompaniment to bread and cheese. There are several ways in which it may be nicely prepared, and when cooked it is more digestible and equally palatable. When the roots are not to be had, the pounded seed is an excellent substitute for flavouring. It is in season from October to February, and is better when it has been touched by the frost.