OR ACHE, OR FRENCH SPINACH PARSLEY. 105 



white. The flesh is coarser than the seed-bearing sorts, 

 and the bulbs are not as good keepers, unless kept very 

 dry and cool. 



There is but one variety of the top onion. It is mild, 

 sweet flavored and of excellent quality. To facilitate its 

 keeping well, two or three inches of the stem should be left 

 on each bulb. 



Where, owing to the effects of climate or the persistent 

 attacks of insects, onions cannot be successfully raised from 

 seed, recourse must be had to sets especially the potato 

 onion. 



OP-ACHE, OR FRENCH SPINACH, 



This vegetable requires a rich, deep, moist soil. The 

 leaves and tender stalks have a pleasant, slightly acid 

 taste, and are cooked and used in the same manner as 

 spinach. The cultivation is also the same. There are 

 several varieties, varying chiefly in the color of the leaves, 

 which, however, all turn green when boiled. Unless used 

 when young and tender, the leaves are apt to be tough and 

 stringy. 



PARSLEY. 



Parsley requires a rich mellow soil to grow it in perfec- 

 tion, and as the seed vegetates slowly, especially in hot, 

 dry weather, it is important to sow it as early as possible in 

 April. The soil should be deep and finely pulverized, and 

 the seed sown in drills a foot apart, and from half an 

 inch to an inch in depth. It is a good practice to sow a 

 light sprinkling of radish seed with it, as it vegetates 

 quickly, thus marking out the rows to facilitate weeding 

 and keeping the ground open. 



