176 



VEGETABLE GARDENING. 



.are used in a fresh state for garnishing- and seasoning-. In 



habit of growth 

 parsley resem- 

 bles the parsnip. 

 to which it is 

 closely related. 

 The leaves, how- 

 ever, are vari- 

 ously cut and 

 divided. A few 

 varieties are 

 grown for their 

 Fig. 93.— Fine Curled Parsley. fleshy roots. 



Culture. Parsley is grown in much the same manner as 

 the parsnip, and, like it. its seed germinates rather slowly. 

 The seed is often sown for winter and early spring use in 

 greenhouses and hotbeds. The leaves may be used as soon 

 as big enough. The roots may be taken up in autumn and 

 grown on in a greenhouse or in a box in a sunny window for 

 a winter supply. The demand is quite limited. It is sold in 

 -small bunches and may be found in the larger markets at any 

 season of the year. It seldom comes through our winters 

 safely when left exposed outdoors but sometimes does so when 

 well protected. 



The Varieties commonly grown are the Double Curled and 

 Eire Leaved, either of which makes a border that is pretty 

 ■enough for a flower garden, and it is often used as an edging 

 for small kitchen gardens. 



PEAS. 



Pisum sativum. 



The pea is an annual plant of uncertain origin, but prob- 

 ably a native of central Europe. The flowers are either white 

 or violet colored, but the desirable kinds, almost without ex- 

 ception, bear white flowers. 



Varieties of peas are divided into three classes, those 

 having wrinkled seed, those having round, small seed and 

 thosehaving edible pods. Wrinkled seeded varieties do not 

 germinate as well as the smooth skinned or round sorts, nor 

 do their germinating powers last so long, nor are they so 

 hardy in resisting the adverse conditions of early spring. On 



