132 



MY GARDEN. 



Chervil (Anthriscus Cere folium, fig. 207) is another plant of the same 

 nature as parsley. The leaves are valuable to add to salads, or to 

 flavour soups. The seed does not keep well, and therefore should be 

 sown as soon as ripe. It likes a moist, shady situation. With me it 

 does not give much trouble, as it comes up annually in the same place. 

 If not sown as the seed falls, it may be sown at the same time as 

 parsley, and the seed should be but lightly covered with earth. Only a 

 small patch is required. 



Some persons like Fennel (Anethum fceniculum, fig. 208) sauce to be 

 served with mackerel, but others think its flavour is very disagreeable. 

 The seed is sown in March and covered lightly with earth, and the 

 leaves only are used in cookery. A variety of fennel, growing near 

 Naples (fig. 209), has noble leaves, and is very beautiful ; it stands 



FIG. 210. Chilis. 



FIG. aog. Barr's Fennel. 



out in classical situations with great effect. It has a kind of bulbous 

 root, which is blanched, and it is eaten like sea-kale or stewed celery. 

 Although I have tried it several times at Naples, the fennel flavour 

 was always disagreeable to me, and it is very inferior to our sea- 

 kale. The figure is from a fine variety which Mr. Barr showed at 

 the Horticultural Society, with leaves of the greatest beauty. 



We grow several of the hot Chilis and Capsicums. The Chili 

 (Capsicum annuum, fig. 210) is especially valuable, as when we obtain a 

 good crop we make our own Cayenne pepper by beating the dry chilis 



