106 PARSLEY. 



After the plants are about three inches high, thin them 

 out to six or eight inches apart, and keep them clean by 

 frequent hoeings. 



To have it for winter use, cut off all the old leaves in tho 

 month of September; the plants will then make a new 

 growth of leaves. Some of these roots should be taken up 

 early in November, and planted in a cold frame or in boxes 

 to be placed in a light dry cellar ; the remainder may be 

 left hi the rows, out-of-doors, protecting the plants with a 

 light sprinkling of straw. Thus treated they will be fit for 

 use in the spring before the new sowings are ready to use. 



Some gardeners sow the seed in a cold frame in April, 

 between the rows of early lettuce, and let it remain there 

 during the succeeding summer and winter, cutting it off. as 

 before, early in September. This method saves the trouble 

 of transplanting it. 



The best sort for general use is the Divarf Curled. When 

 quantities are used for garnishing, and something very ele- 

 gant is desired for this purpose, the Moss or Fimbriated- 

 leavecl may be sown. 



Another variety of parsley, with large fleshy roots, known 

 as the Hamburgh or Turnip-rooted Parsley, is grown for 

 the sake of its roots, which are used in soups, or as a sepa- 

 rate dish, like carrots or parsnips. The seed should be 

 sown in April or May in deep mellow soil, but not too rich, 

 in rows fourteen or fifteen inches apart, thinning out tho 

 plants to six or eight inches apart, and treating them after- 

 wards as carrots or parsnips. The roots should be taken 

 up in October, packed in sand or dry earth, and stored in 

 a dry cellar for winter use. 



Still another variety, the Naples Parsley, is grown for 

 the same uses as celery. The seeds may be sown in a hot- 

 bed in March, or in a seed bed in the open air in May. 



