90 buist's family kitchen gardener. 



ptirt at a time, by which means a young stock will be kept 

 constantly for use. Should any of the plain-leaved appear, 

 root it out. An ounce of seed will suffice for any family. 



To have fresh, green Parsley, at all seasons, should be the 

 aim and ambition of every gardener, and it is rather a matter 

 of surprise that our markets and tables are not more liberally 

 supplied with this valuable Winter garniture. Keep it only 

 from severe frost, and it will grow the whole Winter. For 

 this object, select a warm spot of groun'd, light and rich, four 

 feet by six ; sow it early in the season ; treat the plants as di- 

 rected above; cut them all over in September, surround the bed 

 early in November with boards, and cover with mats or shut- 

 ters ; if glass can be obtained, so much the better. By this 

 process a sufficient supply in the severest weather will be al- 

 ways obtainable. If a frame and sash are out of reach, pro- 

 cure some branches of Spruce, Pine, or Cedar, and cover the 

 bed during December, January, and February. It will grow 

 tolerably well under such protection. 



PARSNEP. 



Pastindca Safiva. — Panais, Fr. — Pastinake, Grer. 



The Parsnep is a biennial plant ; that is, a jDlant that lives 

 two years, seeds, and dies, like the Onion, Carrot, and Tur- 

 nip. It is a native of Europe, and is a profitable and desirable 

 root for family use in Winter and Spring, being both whole- 

 some and nourishing, and should be cultivated abundantly in 

 every kitchen Garden. Parsneps contain a considerable portion 

 of sugar, and are more nourishing than either Carrots or Tur- 

 nips. They make an excellent marmalade. Wine also, to 

 gome extent, is made from them. They are principally used 

 at the table with boiled meats, though they make a very ex- 

 cellent dish after being boiled, sliced thinly, and dipped into 



