106 KITCHEN-GARDENING. 



extremes of heat and cold, requires peculiar management to 

 promote and preserve germination in an early stage of cultiiie. 

 In order to give the seed a fair chance, it should be planted in 

 ground susceptible of moisture, and not apt to encrust when 

 dry. If cultivated in light ground, it should be rolled or 

 pressed immediately after depositing the seed therein. But 

 this should not be done while the earth is wet. A few grains of 

 Long Eadish-seed, sown in each drill as directed for Parsley, 

 will also prove beneficial to Parsnips. 



When the plants are two or three inches high, thin them to 

 the distance of six or eight inches in the rows. They should 

 be kept free from weeds, by regular hoeing through the sum- 

 mer ; a-nd in autumn they will be fit for use. They improve in 

 flavor after having been frozen, and will endure the severity 

 of a hard winter. 



Parsnips require from thirty to forty minutes' boiling, accord- 

 ing to their size and age. Some boil them in water seasoned 

 with salt, until tender ; but they are better when boiled with 

 salt pork, and afterwards mashed and fried in butter. 



PEPPER. 



POIVRE ou PIMENT. Capsicum. 



This family of plants is a native of the East and West 

 Indies ; some of their capsules, or pods, are yellow, and others 

 red, when at maturity. They are much used for pickling, and 

 should be gathered for that purpose before they are fully ripe. 



The seed of the different kinds of Capsicum may be sown in 

 a hotbed in March, or on a warm border, early in May. One 

 ounce of seed will produce about three thousand plants. When 

 the plants arrive at the height of from one to two inches, they 

 should be transplanted into good rich ground, from eighteen 

 inches to two feet distant from each other. 



Those who do not want Peppers early in the season, may 



