MUSTARD, PEPPERS, SAGE AND PARSLEY. 235 



fhem. The young leaves are us§d in salads. The seeds 

 should he sown Ciirly, and the plants require pretty 

 long bushy sticks. 



MUSTARD. 



This plant requires a soil sufficiently strong for tur- 

 nips. Let the ground be well prepared early in the 

 spring, and sow the seed broadcast. When the plants are 

 a few inches high, thin them to 8 or 10 inches apart, 

 and destroy the weeds with the hoe. When the lower 

 seeds are ripe, the middle seeds green, and the tops in 

 blosiom, cut them, bind them in small bundles, and lay - 

 them in piles for a few days. In this situation the green 

 seed will soon ripen. The best mustard for culture is 

 the common or black. 



(^Siaapis nigra.^ Every farmer ought to raise this 

 useful plant, as imported mustard is often adulterated. 

 The culture of mustard is protitable. 



PEPi»ERS. 



The seeds of peppers germinate tardilj'", and should 

 therefore be put into the ground as early in May, as 

 possible. Thsy will not flourish unless the land is good, 

 and highly manured. For this use, manure from the 

 hog-&tye^or hen-roost is the best, make it fine, and nicely 

 incorporate it with the soil — level the surface with the 

 rake and plant the seed in drills 13 inches apart, sow it 

 thick, cover it half an inch with fine earth, and press it 

 down. When grown an inch or two, thin them to G or 

 8 inches, and keep the ground free from weeds. The 

 large heart shaped kind is generally used for pickling. 



SAGK 



Is raised from seed, or from slips. To have it at 

 hand for winter it is necessary to dry it ; and it ought to 

 be cut, for this purpose, when beginning to bloom, as 

 indeed, is the case with all other herbs. 



PARSLEY. 



Sow it in Tory clean ground. A bed G feet long, the 

 seed sown in drills at 8 inches apart, will probably be 

 eaough for a family. To preserve it green through the 



