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AMATEUR cultivator's GUIDE 



I*arsley (Apium Petroselinum). 

 German, Petersilie. — French, Persil. — Spanish, Peregil. 

 The garden Parsley is a very useful and pleasant vegetable. Its seasoning flavor for soups and 

 stews is very agreeable to many. It may be preserved by drying it till crisp, in summer ; then rub 

 it tine between the hands, and put in bottles for winter use. 



Culture. — Sow it in drills half an inch deep, early in April. These drills may form an edging 

 round any compartment of vegetables, or along the walks. When the plants are three or four inches 

 high, thin tliem to six inches apart ; to keep a young stock constantly for use, cut down about a 

 third part at a time. Root out the plain-leaved, should any appear. Keep it only from severe frost, 

 and it will grow the whole winter. For this object, select a warm s])ot of ground, light and rich; 

 sow it early in the season ; cut them all over in September ; surround the bed, early in November, 

 with boards, and cover with mats or shutters ; glass is much better, if it can be obtained. Ly this 

 process, a sufficient supply will be always obtainable. 



per oz. 

 Plain Parsley. The leaves of this sort are plain, or not curled ; but it is better flavored than 

 the curled for soups, &c. Requires a slight protection, during the winter, of straw, 



pine-boughs, or leaves. Per pkt., 5 15 



Curled, or Double. A fine dwarf variety, tender; leaves yellowish-green, and beautifully 



crimped and curled. Fine for garnishing dishes for the table. Per pkt., 5 . . 15 

 Hamburg, or Rooted. The roots are principally used for flavoring soups. Per pkt., 10 . 30 

 Dunnett's Selected. A new English variety, superior for garnishing. Per pkt., 10 . . 30 

 Dickson Extra, or Triple-curled. A new and fine English variety. Per pkt., 25. 



Parsnip (Pastinaca Sativa). 

 German, Pastinake. — French, Pattais. — Spanish, Pastinaca. 

 The Parsnip is a biennial plant, similar to the Onion, Tuniip, and Carrot in duration. It is 

 both wholesome and nourishing, and desirable for winter and spring use. 



Culture. — It succeeds well in a rich, sandy loam. Sow early in the spring, in drills tolerably 

 deen; scatter the seeds thinly, and cover evenly with the rake. After the api>earance of the seed, the 

 soil must be stirred with the hoe frequently, until the leaves cover the ground : they will stand any 

 severity of frost. One ounce of seed is sufficient to supply a family. 



per oz. 

 Long Smooth. Roots long, white, smooth, and regularly tapering to the end; free from 

 side-roots. Tops small, slightly tinged with red at the crown. Very hardy, keeping 

 through the winter where grown without any protection ; one of the best lor general 



cultivation. Per pkt., 5 15 



Hollow Crown. Roots oblong, ending somewhat abruptly with a small top root ; grows 



mostly below the surface Best garden variety. Per pkt., 5 15 



The Student. A new variety, of delicious flavor, ennobled from the Wild Parsnip by Prof. 

 Buckman, of the Royal Agricifltural College, Cirencester, England. A great ac- 

 quisition. Per pkt., 5 15 



Abbott's Improved Crown. A new and superior English variety. Per pkt., lo . .25 



I*eas (PisuM Sativum). 

 German, Erbse. — French, Pais. — Spanish, Guizante. 

 The Pea is a hardy annual plant, of great antiquity as a culinary vegetable, and is familiar in 

 the domestic cookery of every country. There are numerous varieties ; consequently they differ 

 much in flavor and quality. 



Culture. — Peas, for an early crop, should be sown as soon as the ground is in working con- 

 dition. The soil for their reception should be light, dry, and well sheltered. Mild manure, such as 

 leaf-mould, has a beneficial effect ; but for many of the varieties the soil can hardly be too rich. Foi 

 general crops, the ground should be well manured the previous year, which causes them to vield 

 more abundantly. They are usually planted in double rows three or four feet apart, and covered 

 to the depth of two and a half or three inches. This is the average depth, though some contend 

 that greater depth prevents the premature decay of the vines. The height of the Pea depends 

 much upon the moisture and richness of the ground. The method of planting Peas in the hills with 

 Potatoes of an early variety has been found successful. In dry weather, soak the Peas a few hours 

 before planting. Pour water into the drills, when the ground is dry, before sowing the seed, which 

 will cause them to grow at once, should the season continue dry. A pint of the small-seeded sorts 

 will sow a row about sixty feet in length ; and the same quantity of larger varieties, being sown 

 much thinner, will make a row of nearly a hundred feet. The crop should be gathered as it becomes 

 fit for use. If even a few of the pods begin to ripen, young pods will not only cease to form, but 

 those partly advanced will cease to enlarge. Peas, ordered by mail are subject to an extra charge of 

 S ci nts per pint, tor Poslage. _ _ _ per qt. 



Early Dan O'Rourke (Piire). One of the earliest varieties in cultivation ; pods well filled ; 



of good size and quality ; of the finest flavor ; grows about three feet high . . 35 

 Early Emperor. This variety grows somewhat taller, and is a few days earliei-, than the 

 Prince Albert. The pods and peas are also somewhat larger. It is an abundant 



bearer ; an excellent variety to come in after the above 30 



Carter's First Crop, or Sutton's Kingleader. This is a new English variety, introduced 

 by Carter & Co., of London. It has proved to be the earliest Pea grown ; als/" 

 very prolific ; height two and a half feet. 25 cents per half-pint ... So 



Hovey's Extra Early. Unequalled in earliness ; very productive ; two and a half feet 40 



