THE DICTIONARY OF GARDENING, 



Parsley continued. 



Cultivation. A partially shaded position in the best 

 part 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 

 secured 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 15in. 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 placing 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 

 6in. 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. 

 From Gin. to Sin. each way would be sufficient space; 

 such an even disposition of plants could scarcely be 

 secured by another method. 



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 tho curled-leaved varieties of Parsley that are 

 most valuable for ordinary use, and more especially for 

 garnishing, 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 leaves, 

 of first-rate quality. FERN-LEAVED, a distinct variety, 

 with close-crested leaves ; fine for garnishing. MYATT'S 

 GARNISHING, strong-growing, beautifully curled ; an 

 excellent sort, very extensively cultivated. VEITCH'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 grosvn 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 PERN, MOUNTAIN. -See Crypto- 

 gramme. 



PARSNIP (Peucedanum 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. 

 Land 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 autumn, when the roots will 



