224 KITCHEN GARDEN. 



ing a moderately increased temperature, but with little 

 light, such as a mushroom-houseor cellar off the kitchen. 

 Each box affords two crops of blanched leaves, and 

 these are reckoned fit for cutting when about six inches 

 long. A neat mode of producing the h(;irhe in any 

 common dark cellar, from whence frost is excluded, is 

 described in the Horticultural Tour, p. 368. The suc- 

 cory roots are packed among moist sand, in a barrel, in 

 the sides of which numerous round holes have been 

 pierced, each about an inch and a half in diameter. 

 The crowns of the roots are so placed that the shoots 

 may readily push their way through tlie openings ; "they 

 are thu^ kept quite clean, and are delicately blanched ; 

 they ca-n be very easily gathered as wanted, and re- 

 peated cuttings are afforded during winter and early 

 spring. There is a Continental variety of succory hav- 

 ing larger rox)ts than usual, and known by the name of 

 OMecoree a ■ Cafe, the tuberous roots of which, dried, 

 and cut into little pieces, were, during the great war, 

 frequently employed as a substitute for coffee-beans, 

 and in Flanders, and some parts of France, a portion 

 of them is still very often mixed with coffee. 



Parsley (A2?m7n Petroselinum) is a biennial plant, of 

 well-known use in cookery. It is said to be a native of 

 Sardinia, but it now grows spontaneously in various parts 

 of Britain. The varieties are, the Commpa, the Curled- 

 leaved, and the Hamburg, the last of which is cultivated 

 for the sake of its tuberous roots. The curled-leaved 

 is the most ornamental, and it possesses the advantage 

 of being- readily, distinguished from the poisonous 

 ^thusa, which resembles the common parsley. Parsley 

 prefers a light, rich soil. It is sown in drills about the 



