AMERICAN GARDENER. 167 



served dry, with success, like Mini, Marjoram, and 

 the rest of the pot-herbs. It is possible to preserve 

 it green because I have done it; but, it loses its 

 smell and flavour. Therefore to have Parsley in 

 winter you must keep it alive. If you have a 

 Green-house (or you may do it even in any of the 

 window seats of a house) half a dozen flower-pots, 

 planted with stout plants in September, and taken 

 into the house in November, will be sufficient. As 

 soon as winter breaks up, put them out in the 

 natural ground : and thus you have plenty of 

 Parsley all the year round. However, Parsley- 

 may be preserved in the natural ground. You 

 have only to put straw, or leaves of trees, or long 

 litter, six inches thick on the bed, and to lay on 

 something to prevent the covering iVom being 

 blown off, (See Endive.) This will preserve its 

 leaves from being destroyed ; and when, you go 

 to get it, you must lift up the covering, of a part 

 of the bed, and put it down again. 



240. PARSNIP. As to the season of sowing, 

 sort of land, preparation of ground, distances, 

 and cultivation and tillage, precisely the same as 

 the Carrot, which see, Paragraph 208. But, as 

 to preservation during winter, and for spring use, 

 the Parsnip stands all frost without injury, and 

 even with benefit. So that, all you want is to 

 put up for winter as many as you want during the 

 hard frost, and these you may put up in the same 

 manner as directed for Carrots and Beets. The 

 greens of Parsnips are as good for cow feed as 

 those of Carrots ; but, if the Parsnips be to stand 

 out in the ground all the winter, the greens should 

 not oe cut off in the fall. 



