216 THE VEGETABLE CULTIVATOR. 



borders of the kitchen-garden. It is a singular 

 vegetable in respect of the long time it takes before 

 vegetating : hence the seed should be sown early 

 in spring, as it remains six weeks in the earth before 

 the plants appear ; they never vegetate in less than 

 forty days, though they do not often exceed fifty. 

 Thus it takes longer to vegetate than any other 

 garden seed ; but it may be observed that old seed 

 comes up earlier than new. 



When it has apparently arrived at its full growth, 

 it should be cut down ; but only a third part of 

 what is sown at a time, by which means a young 

 stock will be continually kept up for use ; and should 

 any of the plain leaved happen to be mixed with the 

 curled, they should be rooted out. These cuttings 

 or gatherings will enable the plants to resist the 

 severe weather much better than when left to re- 

 main from a summer's growth. 



It was many years after the introduction of the 

 common or garden parsley into this country, that 

 the large-rooted, or Hamburg parsley, was intro- 

 duced from Holland, in which country large quanti- 

 ties are used in their favourite dish, " water souche," 

 being boiled with what are called Dutch plaice or 

 flounders. 



The seed of this variety is best sown thin, broad- 

 cast, in a bed four feet wide. An ounce of seed 

 will produce sufficient for a moderate family. 



The seed should be sown on a well prepared piece 

 of ground in the beginning of March ; and when the 

 plants are of a proper size, they must be thinned 

 out with the hoe, and managed afterwards similarly 

 to carrots and parsnips : such as, taking them up in 



