PARSLEV. — PARSNIP. 277 



clusters on the lops. It is one of the best varieties ; 

 the only danger is in keeping them over the winter ; 

 but if kept dry and secure from freezing, there will 

 be no difficulty. 



PARSLEY. Apium Petroselinum. 



Of this plant, which is much cultivated for pot- 

 herbs and for garnishes, there are several kinds, 

 such as the Curled, Common or Single, Hardy, and 

 Large-rooted. The last is cooked for the table, like 

 the common parsnip, and at the same season. 



The seed should be sown in drills ; if for summer 

 use, in April ; if for fall or winter use, in August. In 

 dry weather the seedbeds must be frequently water- 

 ed ; the young plants must be thinned to a proper 

 distance, and kept free from weeds. If taken up in 

 November, or before severe frosts, and put in earth 

 in a well-lighted cellar, the leaves will keep green a 

 long time. Parsley is good on baked meats and in 

 fish sauce, and is relished by most persons. 



PARSNIP. Pastinaca Sativa. 

 Like the carrot and beet, the parsnip requires a 

 light, rich, and dry soil ; and tlie sooner the ground 

 is prepared in the spring, and the seed put in, the 

 better the roots will be, as a long season is required 

 for their perfection. The seed must be sown in 

 drilis the same as carrots, and left, in thinning, eight 

 inches apart in the rows. They must be kept clean 

 by frequent hoeings, and in the autumn are fit for 

 use ; but as they improve in quality by being ex- 

 posed to frost, and will remain in the earth without 

 injury, those intended for spring use are left in their 

 beds, and are usually found in a fine state in the 

 spring months. The seed of this plant vegetates 

 with some difficulty ; and in a light, dry soil, should 

 have the earth pressed upon them with a roller im- 

 mediately after they are sown. 



