220 OLERACEOUS PLANTS. 



size corresponding to the supply required, spade it deeply and 

 thoroughly, level the surface (making it fine and smooth), 

 and sow the seeds in drills fourteen inches apart, and half an 

 inch deep. When the plants are two or three inches high, 

 thin them to eight or ten inches apart, being careful in the 

 thinning to leave only the best curled plants. 



The finest Curled Parsley is obtained by repeated trans- 

 plantings. When the seedlings are two inches high, they 

 are set in rows ten inches apart, and six inches apart in the 

 rows. In about four weeks, they should be again trans- 

 planted to where they are to remain, in rows eighteen inches 

 apart, and fourteen inches apart in the rows. When thus 

 treated, the plants become remarkably close, of a regular, 

 rosette-like form, and often entirely cover the surface of the 

 ground. When grown for competition or for exhibition, 

 this process of transplanting is thrice, and often four times, 

 repeated. 



Use. The leaves of the Curled varieties afford one of 

 the most beautiful of garnishes : they are also used for fla- 

 voring soups and stews. If properly dried, and excluded 

 from air, they retain their odor and taste a long period. 

 The seeds are aromatic, and are sometimes used as a substi- 

 tute for the leaves, though the flavor is much less agreeable. 



Varieties : 



Dwarf Curled A fine, dwarfish, curled variety, long cul- 

 Y. tivated in England. In some gardens it is 



CUK!ED. S US^EE^S grown in such perfection as to resemble a 



DWARF CCRLED. 



tuft of finely curled green moss. 



It is hardy, and slow in running to seed, but liable to 

 degenerate, as it constantly tends to increase in size, and 

 to become less curled. 



From the Dwarf -Curled Parsley, by judicious cultivation 

 and a careful selection of plants for seed, have originated 

 many excellent sorts of stronger growth, yet retaining its 

 finely curled and beautiful leaves. 



