118' THE CULINARY GARDEN. [^SEPT, 



well up, and should be duly cleared from weeds. If 

 cleaned about the end of the month, perhaps they 

 may not require weeding again this season; but 

 that must depend on the state of the ground j and, 

 if need be, go over them a second time. 



Of sowing and presermng Parsley. 

 Parsley, to come in early in spring, may be sown 

 the beginning of the month. But where there is 

 plenty that was sown in spring, a store may better 

 be provided, by reserving a quantity, from this time, 

 uncut. Before winter, let a few larch or birch 

 branches, or long broom, be laid over it, and abo\"e 

 these a little dry bean haulm, fern branches, bent, 

 or reeds ; preferring the two latter articles, on ac- 

 count of their durability. Fine young parsley will 

 jiere be found all winter, even under the snow, and 

 Avill come rapidly in, in spring. 



Of soxvingf 'weedbigy and thinning Spinage. 

 Spinage, for spring use, may be sown about the 

 beginning or middle of the montli. See directions 

 in August. Along with this, if any, may also be 

 sown a little lettuce. Iloe or weed the rising crops, 

 according as tliey may need, and according to the 

 manner in whiclji they have been f-own. If the 

 sseeds have risen very thick, the plants may be mo- 

 derately thinned out ; reserving the final thinning, 

 jiowever, till February ; which see. 



Of thinning Winter Turnip. 

 Isoyv iinally thin out the crops of winter turnip, 



