26 
THE DICTIONARY OF GARDENING, 
Parsley - continued. ; 
Cultivation. A partially shaded position in the best 
of the garden should be selected for Parsley. It 
is too often relegated to an unfavourable spot, or used 
as an edging to walks—situations in which it some- 
times, yet but seldom, bears produce such as may be 
under more liberal treatment. A good soil, of 
considerable depth, and not too light, suits Parsley 
best. A thick coating of manure should be dug in 
previous to sowing, unless the soil is sufficiently rich 
without. Borders with a western or an eastern aspect 
may be utilised for the summer supplies, while that 
intended for winter should be sown in a sheltered posi- 
tion, with southern exposure, such, for instance, as the 
foot of a south wall. To maintain a continuous supply, 
it is advisable to sow at three different times: first, in 
February, as early as circumstances and the weather 
permit; secondly, in April or early in May; and thirdly, 
in July—this last being specially intended for winter. 
Sometimes the first spring sowing is sufficient, but it 
should not be solely depended upon where a large 
quantity is required. The seed should always be sown 
thinly in drills from 12in. to L5in. apart, and about lin, 
deep. It is invariably a long time germinating; four 
or five weeks is not at all unusual. It is advantageous 
to fill in the drills with sandy soil at the first sowing, 
as this assists germination. Thinning of the young 
plants must be commenced when they are of sufficient 
size, allowing first a distance of 3in., and eventually 
about 6in, space for each. By this method, much larger 
leaves, of good substance, are obtained than when 
thinning is not practised, or only insufficient space is 
allowed between the rows. Should many of the leaves 
in summer become old, and turn yellow, in consequence 
of there being an unlimited supply, it is a good plan to 
cut over about half, or one-third, of the stock, and 
allow the crowns to grow afresh, Afterwards, the other 
part might be similarly treated if it were thought 
requisite. It is generally necessary to protect Parsley 
in winter, either by frames, hand-glasses, or other 
methods, as, although the plants are hardy, their leaves 
are not sufficiently so to withstand much frost; and 
these form the part in daily request. It is a good plan 
to prepare plants in a convenient part of a south border, 
with a view to spare or temporary frames and 
sashes over them before winter. Additional coverings of 
mats, or whatever may be available, are requisite in 
frosty weather. For small supplies, a few plants may 
be inserted thickly in pots or boxes, at intervals, and 
placed in any cool house or pit, or on a mild hotbed. 
Transplanting Parsley may be recommended, particu- 
larly in unfavourable districts, and for the first spring- 
sown plants. For this purpose, the seeds should be 
sown thinly, in February, in a similar way to Carrots, &c., 
on a prepared hotbed, and the pit or frame should be ven- 
tilated, and otherwise treated in much the same manner. 
About the end of April, or early in May, the seedlings 
must be hardened off, and carefully transplanted about 
Gin. apart, in a warm border. The strong tap-root should 
be preserved, if possible, by gently handling the plants 
when removing them to their new quarters. If a supply 
has failed, some plants may be retained and made to 
produce leaves of a usable size much quicker by growing 
them on in frames or boxes, in a warm temperature, 
instead of placing all outside. Thus treated, a much 
earlier crop may be secured than if the seeds were 
sown outside in the usual way. Transplanting may also 
be practised, at the latter part of summer, for the winter 
crop, when it is intended to use frames for protecting 
plants in the ground in the manner already alluded to. 
e 6in. to Sin. each way would be sufficient space; 
such an even disposition of plants could scarcely be 
secured by another method. 7m 
If it is intended to raise seeds of the varieties of 
Parsley—continued. 
Curled Parsley, some established plants, having the most 
perfectly curled leaves, should be selected for that pur- 
pose, and transplanted in an open spot by themselves, 
in early spring. The seed ripens in quantity about July, 
and, after being dried, will retain its vegetative pro- 
perties for from two to three years. 
Sorts. Of the curled-leaved varieties of Parsley that are 
most valuable for ordinary use, and more especially for 
ishing, those of a compact habit, and with close, 
perfectly curled leaves, are to be preferred. The common 
sort bears coarse leaves, but is of a somewhat hardier 
nature than those of which the leaves are curled; the 
latter are, however, far superior in every way. The 
following are amongst the best sorts in cultivation: 
Covent GARDEN GARNISHING, beautifully curled eaves, 
of first-rate quality. FERN-LEAVED, a distinct variety, 
with close-crested leaves; fine for garnishing. Myart’s 
GARNISHING, strong-growing, beautifully curled; an 
excellent sort, very extensively cultivated. VRITCAH's 
SPLENDID CURLED, a very excellent and select stock, 
with beautifully curled leaves. 
Hamburgh, or Turnip-rooted, Parsley is a variety grown 
only for the use of its fleshy roots, which are cooked 
and eaten like Parsnips. Seeds may be sown in February 
or March, in drills, 1ft. apart. The plants should, in 
due course, be thinned, and lifted when full grown, 
about October, when they may be stored in sand until 
required for use. 
Neapolitan, or Celery-leaved, Parsley may here be 
referred to, as it is sometimes grown for the use of 
the leaf-stalks, which are blanched and eaten like 
those of Celery. The seeds should be sown in March, 
the seedlings being afterwards transplanted into shallow 
trenches, 2ft. apart, and treated like Celery, except that 
they must not be so freely watered. 
PARSLEY FERN. See Cryptogramme. 
PARSLEY FERN, MOUNTAIN. See Crypto- 
gramme. 
PARSNIP (Peucedunum sativum). A hardy biennial, 
a native of Europe (Britain) and Siberia. It has been 
cultivated since the time of the Romans for its roots, 
which are eaten as a vegetable, and used for various 
purposes, not the least being that of the preparation of 
an excellent wine. Parsnips are very nutritious, but not 
so much so as Potatoes, a vegetable for which they have 
been recommended as a substitute. Potatoes are also 
more productive, and their flavour far more generally 
liked, than Parsnips; still, the latter are much esteemed, 
and form a portion of the crops in almost every kitchen 
and also cottage garden, whether large or small. In 
the Channel Islands, this vegetable is successfully culti- 
vated, the soil there being peculiarly adapted to its re- 
quirements. The roots are in greater request, at certain 
seasons, in Roman Catholic countries than in others. 
: Cultivation. Parsnips succeed best in an open situa- 
tion, where the soil is not too stiff, yet is rich, and of 
a good depth. A somewhat sandy loam is most suitable, 
and it is best if tolerably free from stones, which tend 
to divert the roots from a straight downward course. 
Tand in preparation, and intended for the vegetable under 
notice, should be deeply trenched the previous autumn, 
and manure added then, if necessary—its addition in 
spring invariably results in the production of forked, 
instead of straight, roots. Ridges of soil left for the 
winter should be levelled down in February, or very 
early in March, and the seed sown thinly, yet regularly, 
in shallow drills, 18in. or 20in. apart. Before the young 
plants become drawn, they should be thinned, partially 
at first, and finally, in due course, to distances of 12in. 
or 15in. apart, according to the size they are likely to 
attain. An occasional hoeing will be all that is neces- 
sary until the leaves die in antumn, when the roots will 
