80 PARSLEY. 



those of the Extra Curled kinds make a fine garnish. TLo 

 Large Rooted are generally cooked for the table in autumn 

 and winter, like Parsnips. 



As Parsley seed, sown late in the season, is apt to .ay in 

 the ground some time before it vegetates, and often fails in 

 dry weather, the general crop should be sown in a cool 

 situation by 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 Isind.* 



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

 hoeing. The Large Ro(jted 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 ; 

 tne remainder may be covered up with straw in the place 

 where it grows. 



If Parsley seed be sown in frames in spring or summer, 

 it may be pieserved for winter use without the trouble ot 

 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 essen- 

 tial aliment — moistuhe. 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 germinating, will open the 

 pores of the earth ; and the plants, as they progress in growth, will create 

 • shade, sufficient to protect the Parslev from the full rays of the sun. 



