KITCHEN-GARDENING. 105 



the early part of April, in drills an inch deep, and one foot 

 asunder, allowing at the rate of about six or seven pounds of 

 seed to the acre, or two ounces for every three perches of land. 

 After the plants are up, let them be kept clean by frequent hoe- 

 ing. The Large-Rooted Parsley should be thinned out while 

 young, and managed the same as Carrots and Parsnips. 



In order to have Parsley green through the winter, the old 

 leaves should be picked off" in September. If some of the 

 roots be taken up early in November, and laid in a frame, or 

 light cellar, the leaves will keep green a long time. The re- 

 mainder may be covered up with straw in the place where it 

 grows. If Parsley-seed be sown in frames in spring or sum- 

 mer, it may be preserved for winter use without the trouble of 

 removing it. It frequently happens that Parsley seed will 

 remain in the ground three or four weeks without showing 

 any signs of vegetation, and in the event of extreme dry 

 weather, is apt to decay for want of its most essential aliment 

 MOISTURE. A few grains of Long Radish-seed, sown about 

 an inch apart in each drill, are well adapted to promote the 

 growth of Parsley ; because Radish-seed being quick in germi- 

 nating, will open the pores of the earth ; and the plants, as they 

 progress in growth, will create a shade sufficient to protect the 

 Parsley from the full rays of the sun. 



PARSNIP. PANAIS. Pastinaca sativa. 



This is a hardy biennial plant, common in calcareous soils. 

 It has long been an inmate of the garden, and forms a vege- 

 table dish in the winter, with salt meat, salted fish, etc. 

 Parsnip-seed may be planted from the middle of March till the 

 middle of May, in drills one inch deep and fourteen inches 

 apart ; and as this vegetable requires a long season to grow in, 

 the sooner the seed is planted the better. Parsnips grow best 

 in a deep soil, which has been well manured the preceding 

 fall. Sow the seed thick along the drills, at the rate of five or 

 six pounds per acre, and rake them in evenly. 



The Parsnip, although when in full growth it will endure the 



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