490 



MANUAL OF GARDENING 



Parsley. — This is the most universal of garnisheSc It is used also 



as a flavoring in soups. 



The seed is slow to germinate, and ofteil the second or third sowing 



is made, thinking the first is a failure; but usually after what would 



seem a long time the young plants will be 

 seen. When sown in the open ground, it 

 should be thinned to stand 3 or 4 inches in 

 the row, the rows being 10 to 12 inches 

 apart. A few plants in a border will give a 

 supply for a large family, and with a little 

 protection will live over winter. 



Roots may be lifted in the fall, put into 

 boxes or old cans, and grown in a sunny 

 window for winter use. The Curled pars- 

 ley is the form commonly used. 



Parsnip. — A standard winter and spring 

 vegetable, of the easiest culture in deep soil 

 (Fig. 311). 



Parsnips are the better for the winter's 

 freeze, although they are of good quality if 

 taken up after the fall frosts and packed in 

 soil, sand, or moss in the cellar. 



The seed, which must be not over one 

 year old, should be sown as early as possible 

 in well-prepared soil, firmed with the feet 

 or roller. As the seed germinates rather 

 slowly, the ground often becomes crusted 

 or baked over the seeds, in which case it 

 should be broken and fined with a garden rake. This operation often 

 means the success of the crop. Radish or cabbage seeds may be sown 

 with the parsnip seed to mark the row and break the crust. One 

 ounce of seed will sow 200 feet of drill. Thin to 6 inches apart in the row. 



311. 



The Student parsnip, 

 leading variety. 



Pea. — Perhaps no vegetable is planted in greater expectancy than 

 the pea. It is one of the earliest seeds to go into the ground, and the 

 planting fever is impatient. 



