PARSLEY. 217 



the autumn (when they will be found of a large size); 

 clearing them of their decayed tops within an inch 

 or two of the crown, and laying them under cover 

 in sand or light dry earth, where they will be ready 

 for use. 



In regard to procuring fresh green parsley through- 

 out the winter, and more particularly in severe 

 frosts and deep snow, it has been a matter of sur- 

 prise to the author that, in all his visits to various 

 gardens in almost every part of the kingdom, he 

 has not observed any particular spot whereon 

 parsley was sown, so that it might be protected in 

 such a manner as to have it fresh and green at any 

 time throughout the winter. To procure this de- 

 licacy, let a rich, light, and warm spot of ground 

 be chosen, on which, after being properly dug and 

 levelled, mark out a bed four feet wide (which will 

 take a frame, &c. hereafter, if there be one to 

 spare) : the length to be fixed by what is likely to 

 be wanted ; for a private family, fifteen to twenty 

 feet will produce a good and sufficient supply. On 

 that bed let seed of the best curled parsley be sown 

 rather thin (not in Srills), towards the end of May. 

 The seed should be raked in and lightly beaten 

 down with the back of the spade, and some fresh 

 earth thinly strewn over the whole. Should the 

 weather be very dry, a light watering must be 

 given to the bed, and continued at times, if neces- 

 sary. When the plants are of sufficient growth to 

 admit of the hoe, let them be thinned out to full 

 two inches in breadth ; after this hoeing the plants 

 will gain strength and keep growing, more or less, 

 throughout the winter, by being protected> first by 



