Parsley and Parsnips 121 



requires three or four weeks, and, as soon as large 

 enough, should be transplanted to the open ground. A 

 dozen plants will be sufficient. If tender, fresh leaves 

 are desired for winter use, cut the tops close to the 

 crown in October and transplant to a coldframe or a 

 box in the greenhouse. The plant is hardy in the South, 

 being uninjured by the ordinary cold of our winters. 

 Very cold spells, however, may destroy it, as was the 

 case in the severe freeze of February, 1895, which came 

 after ten days of warm weather. The plants were then 

 in a growing condition, which made them more susceptible 

 to cold. If a continuous supply of fresh leaves is desired, 

 only the well -developed ones should be cut. It is in- 

 jurious to the plant to remove too many leaves at a time. 

 The varieties differ but little except in the beauty of 

 the leaf. DouMe Curled and Moss Curled are the most 

 desirable varieties. The beautiful green leaves are used 

 to garnish cold meats and fish, and to impart a pleasant 

 flavor to soups and boiled fish. 



PARSNIPS 



This vegetable should have a place in every family 

 garden, since it may be left in the ground where it is 

 grown and dug as needed during the entire winter and 

 early spring. The soil should be prepared and the 

 fertilizers applied in deep furrows, as directed for other 

 root crops. The seeds are sown in shallow drills two 

 feet apart and covered with half an inch of very fine 

 loam. When large enough, thin the plants to four to 

 six inches in the row. As for all other crops, frequent 



