VEGETABLES — PARSLEY. 185 



The manner of cultivating it thus is by sowing it be- 

 tween the rows of a growing crop of Lettuce in our cold 

 frames, in April. As it is slow to germinate, it only ap- 

 pears at the time the Lettuce is cut off in May. It is then 

 cleared from Aveeds, hoed, and forms a growth fit to cut a 

 month before that sown in the open ground. After the 

 first cutting has been made, in June, it is generally so low 

 in price as ^not to be worth marketing, so it is allowed to 

 grow through the summer until the first week in Septem- 

 ber, when it is cut off close to the ground and thrown 

 away, as it is rarely wanted at this season. It is again 

 hoed, and as at this time it makes a short healthy growth, 

 suitable for keeping well in winter, it is stowed away in 

 narrow shallow trenches, exactly in the same manner in 

 which we preserve Celery. 



This way of growing Parsley, I believe, is nearly con- 

 fined to New York ; but as the consumption of such an 

 article is necessarily limited, this market has been over- 

 supplied of late years. Formerly it has frequently paid 

 twice the value of the sash that covered it, in one season — 

 $6 for a 3 x 6 sash. No doubt, in many places this system 

 of growing would be as profitable as it used to be witli 

 us. When not grown under glass, it should be sown 

 thickly in rows a foot apart, in early spring The vari- 

 eties cultivated are the "Dwarf Curled," for framing and 

 general crop, and the Moss or Fimbriated, for garnishing. 



