CULINARY HERBS II5 



transplanted during March or early April. The let- 

 tuce is cut in May, by which time the parsley is 

 getting up. When grown by this plan the crop 

 may be secured four or five weeks earlier than if the 

 seed is sown in the open ground. The first cutting 

 may be made during June. After this first cutting 

 has been made the market usually becomes over- 

 stocked and the price falls, so many growers do not 

 cut again until early September when they cut and 

 destroy the leaves preparatory to securing an au- 

 tumn and winter supply. 



When the weather becomes cool and when the 

 plants have developed a new and sturdy rosette 

 of leaves, they are transplanted in shallow trenches 

 either in cold frames, in cool greenhouses (lettuce 

 and violet houses), under the benches of green- 

 houses, or, in fact, any convenient place that is not 

 likely to prove satisfactory for growing plants that 

 require more heat and light. 



This method, it must be said, is not now as popu- 

 lar near the large cities as before the development 

 of the great trucking fields in the Atlantic coast 

 states; but it is a thoroughly practical plan and 

 well worth practicing in the neighborhood of smaller 

 cities and towns not adequately supplied with this 

 garnishing and flavoring herb. 



A fair return from a cold frame to which the 

 plants have been transplanted ranges from $3 to $7 

 during the winter months. Since many sashes are 

 stored during this season, such a possible return 

 deserves to be considered. The total annual yield 

 from an acre by this method may vary from $500 to 



