44 



Changing the w:it«r when they are ahout hall-boiled, relieves thern 

 of much of their strong flavor, 



# To })>cklr..-—i*ee\ the onions, and boil them for ten minutes in 

 milit iind water. To one gallon of vinegar, put one half ounce of 

 cinnamon and mace, one quarter ounce of cloves, one half ounce 

 of alum, t(!irether with a small teacupful of salt. The spiced vin- 

 ec^ar is to be heated, and turned, when scalding hot, upon the on- 

 ions, after they have been drained from the milk and water. Cov- 

 er them tight until they become cold. 



Onion Sauce. — Take peeled onions, boil them till quite tender, 

 and then press out the water which they have absorbed. Chop 

 them tine, add butter melted in milk, and place the dish again up- 

 on the lire. 



Parsley. Apium petroscUnmn, — The Common, the 

 Curled-leaved, and the Hamburgh, are the varieties 

 cultivated. Sow early in Spring in drills one inch 

 deep, and ten inches apart. Water the see J with boil- 

 ing water which greatly hastens vegetation, reducing 

 the time from five weeks to two weeks. Parsley is 

 used for seasoning various dishes and is of value as a 

 garnish. 

 ■ Parsnip. Pastinaca satica. — The Large Dutch, and 

 the Hollow Crowned or Sugar, are worthy of cultiva- 

 tion. The ground should be spaded two spades deep 

 and made rich with rotton manure. Sow in drills one 

 inch deep and fifteen inches apart. When the plants 

 are two inches high, thin to three inches and after- 

 wards to six inches apart. Stir the ground frequent- 

 ly and keep clear of weeds. They are sweeter after 

 a severe frost and should not therefore be gathered 

 till late in the fall. Those wanted for spring use may 

 be kept in the ground all winter. Those that are dug 

 should be kept in sand. 



To Cook. — Boil them tender in water that has been 

 salted and scrape the skin off and send to the table 

 with other vegetables; or, mash and butter them. 



Pea. Pisimi sativum.— The varieties of Peas culti- 

 vated are very numerous. Some of the best are Hill's 

 Extra Early,' Hovey's Extra Early, Prince Albert, Ce- 

 do Nulli, Dwarf Marrowfat, Dwarf Blue Imperial, 

 Missouri Marrow, and the Champion of England. Ei- 



