PERENNIAL VEGETABLES 



slowly, and there is little fear of its overrunning 

 the garden to any extent. The leaves are of much 

 use in sickness as a blister, and the plant itself high- 

 ly ornamental. 



Horse-radish, when grated for the table, should 

 be mixed with white-wine vinegar, never with cider 

 vinegar, as this gives it an unpleasant, dirty colour. 



PARSLEY 



Is one of the most useful of our perennial vege- 

 tables; it enters into all forms of savory cooking, 

 either as a seasoning or as a garnish. It is almost 

 as appetising as cress for a sandwich, and gives an 

 air to the plainest dish when used as a garnish. 

 Strangely enough, its use seems little known out- 

 side the cities, and is regarded rather as a curiosity 

 than a necessity by many. It is easily established in 

 any spare nook, or may be used to border beds 

 of flowers or vegetables. 



The usual manner of starting a bed of parsley 

 is by sowing the seed; the plants may be trans- 

 planted, but will not do as well as the seed-grown 

 plants. The ancients held that parsley should never 

 be sown but transplanted, as they claimed that the 

 seed had to make a journey to Hades before it 



