OKRA. 



This vegetable is a native of the West Indies, though now grown in almost all warm coun- 



tries. Its green seed- pods are used in soups, to which 

 they give a jelly-like consistency, as they abound in 

 mucilage, like all of the Mallow family. It is consid- 

 ered very nutritious, and exceedingly grateful to stomachs 

 n t over-strong. The common name South is Gumbo. 

 It is of the easiest possible culture, and bears well. North 

 it would be best to sow the seeds in hot-beds, and trans- 

 plant, except in favored localities. There are two varie- 

 ties generally grown, known as dwarf and tall. The 

 Okra is a vigorous, large plant, requiring a good deal of 

 room, and the large kind should be planted not less than 

 three feet apart, and the dwarf about eighteen inches. In 

 mild climates it is only necessary to sow the seed in the open 

 ground, about two inches deep, and then merely keep the 

 ground clean and mellow, as for a hill of corn. We have 

 grown good Okra here by sowing in the open ground early in May, in a warm exposure and soil. 



PARSLEY. 



Parsley is a hardy biennial plant, and therefore is in use two seasons, but about the middle of 

 the second summer it goes to seed, so that sow- 

 ings must be made every second year. Pars- 

 ley seed germinates very slowly ; it should 

 be started in a hot-bed, if possible. For out- 

 door sowing always prepare the seed by 

 placing in quite hot water and allowing it 

 to soak for twenty-four hours, in a warm 

 place. When the plants are a few inches 

 in height, set them in rows, three or four 

 inches apart. Parsley makes a pretty edging 

 for the walks of the vegetable garden. As 

 but little generally is needed, if sown in the 

 garden in rows, it will be only necessary 

 to thin out and destroy the surplus plants. 

 Parsley is a universal favorite for soups, 

 and for garnishing there is nothing so good 

 as some of the best kinds. Indeed, it has 

 been recommended and used for bouquets; 

 but one poor gardener tried it only once, for he was coolly informed by the lady that she 

 wished a bouquet for the parlor, and not herbs for the kitchen. 



PUMPKINS. 



The Pumpkin is now but little used, except for agricultural purposes, the Squashes being so 



much sweeter and drier and finer grained. No good gar- 

 dener, we think, would tolerate a pumpkin in the garden, 

 nor would any sensible cook allow one in the kitchen. 

 Those monster kinds that we see occasionally at our fairs 

 are the worst of all. The farmer, however, finds the Pump- 

 kin a very serviceable addition to his fall feed, and probably 

 as long as Maize is grown in America the golden Pumpkin 

 will gild our corn-fields in the beautiful Indian summer days 

 of autumn. After all, a good many will think what we say 

 of the Pumpkin all nonsense, and perhaps it is. We shall 

 not certainly disagree about so small a matter as a Pumpkin, 

 and some persons will always defend the good old-fashioned pumpkin pie, against all innovators. 



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