142 VEGECULTURE 



seed, an early autumn sowing which will often stand through 

 the winter when older plants fail should be made, about the 

 beginning of August, for preference. If possible, sow the seed 

 where some little winter protection can be given if necessary. 

 Healthy seedlings of last year's sowing, moreover, or the earliest 

 of this spring's crop, may also be potted in -seven-inch to nine- 

 inch pots, placing four to six plants in each and near to the 

 outsides. Ordinary soil will answer the purpose. Keep the 

 pots in a shady position until the plants have formed new roots, 

 after which place them in as open a situation as possible. If 

 the pots are a little more than three-parts plunged, the water 

 supply can be regulated better. Do not pick from these, how- 

 ever, but grow as strong a crown as possible. If brought 

 into the greenhouse during mid-winter, there will be a welcome 

 supply of excellent parsley up to the time of new growth the 

 following spring. Having a few plants in pots allows of removal 

 to any cover that may be needed during winter. 



THE TURNIP-ROOTED OR HAMBURG PARSLEY forms thick 

 fleshy roots resembling a Parsnip, about six inches long and 

 two inches in diameter. The flesh is white, dry, and possesses 

 a taste resembling both Celery and Parsley flavours. It is a 

 useful addition to our available vegetables, of easy culture, and 

 not affected by frost. Seeds are sown in early spring on well- 

 dug soil, and give treatment identical to that of other tap-roots, 

 and the roots may be gathered for use from September onwards. 



WOODRUFF (As per ula odorata], an ornamental, sweet- 

 smelling plant, and WORMWOOD (Artemisia absinthum) are 

 two herbs that cannot claim much attention from the cook ; 

 they are medicinal or toilet herbs, demanding little or no culture 

 or choice of site or soil. But they provide an item so much 

 needed in the kitchen-garden fragrance ! 



