PARS* EY. 89 



and are cut off with the frost ; if so, plant again. An ounce 

 of seed will supply any family. After the plants are up, thin 

 them out to nine inches apart ; hoe freely, and draw a little 

 earth to the stems as they continue to grow. They will reach 

 the height of five feet in good soil. The pods must be gath- 

 ered when about an inch and a half long and quite green. As 

 soon as they become brown and hard, they are useless for the 

 kitchen. 



PARSLEY. 



A'pium Petrostlinum. Persil, Fr. Petersilie, Ger. 



THE Garden Parsley is a biennial plant, a native of Sardinia, 

 and is a very useful and pleasant vegetable ; esteemed for 

 many qualities besides that of garnishing. Its seasoning fla- 

 vor, for soups and stews, is very agreeable to many. It also 

 counteracts the smell of the breath after eating Onions. It 

 may be preserved for seasoning, by drying it till crisp, in Sum- 

 mer ; then rub it up fine between the hands, and put it away 

 in a bottle for Winter use. 



CULTURE. The Curled variety only should be cultivated. 

 It is more beautiful as a garnish than the plain, and requires 

 very little more attention to keep it pure. Seed growers are 

 not generally particular enough with this simple article ; they 

 ought, before the plants go to seed, to pull up all those that 

 offer to be plain, reserving only those that are beautifully 

 curled. Sow it in drills half an inch deep, early in April. 

 These drills may form an edging round any compartments of 

 vegetables, or along the walks. It will remain from four to 

 six weeks before it vegetates, and, what is rather remarkable, 

 seed four years old will vegetate sooner than seed of the pre- 

 ceding year. As soon as the plants get three or four inches 

 high, thin them to six inches apart ; cut down about a third 



