114 CULINARY HERBS 



illustration, page 2.) A layer of earth is placed 

 in the bottom as deep as the lowest tier of holes. 

 Then roots are pushed through these holes and a 

 second layer of earth put in. The process is repeated 

 till the keg is full. Then plants are set on the top. 

 As the keg is being filled the earth should be packed 

 very firmly, both around the plants and in the keg. 

 When full the soil should be thoroughly soaked and 

 allowed to drain before being taken to the window. 

 To insure a supply of water for all the plants, a 

 short piece of pipe should be placed in the center 

 of the keg so as to reach about half way toward the 

 bottom. This will enable water to reach the plants 

 placed in the lower tiers of holes. If the leaves look 

 yellow at any time, they may need water or a little 

 manure water. 



As parsley is grown for its leaves, it can scarcely 

 be over fertilized. Like cabbage, but, of course, upon 

 a smaller scale, it is a gross feeder. It demands that 

 plenty of nitrogenous food be in the soil. That is, 

 the soil should be well supplied with humus, pref- 

 erably derived from decaying leguminous crops or 

 from stable manure. A favorite commercial ferti- 

 lizer for parsley consists of 3 per cent nitrogen, 8 

 per cent potash and 9 per cent phosphoric acid ap- 

 plied in the drills at the rate of 600 to 900 pounds 

 to the acre in two or three applications — especially 

 the nitrogen, to supply which nitrate of soda is the 

 most popular material. 



A common practice among market gardeners in 

 the neighborhood of New York has been to sow the 

 seed in their cold frames between rows of lettuce 



