PARSLEY. 125 



Yellow DanvCFS. The best of the " yellows " for grow- 

 ing from seed. Bulb nearly round ; skin brownish yel- 

 low. 



Yellow Dutch. The variety generally used for produc- 

 ing sets. Bulb round, broad, and flat ; skin clear bright 

 yellow. 



White Portugal, The leading " white " variety. 

 Usually commands a good price in the market, but owing 

 to its liability to mildew, is an uncertain crop. Does not 

 keep well, and when grown for seed should be set out in 

 the summer if any way possible. Bulb round, broad, and 

 flat ; skin silvery white, sometimes tinged with pink. 



Potato Onion, This does not produce seed, but is pro- 

 pagated by a natural increase of from four to six bulbs, 

 which form from the parent-root. They are the earliest 

 dry onions which come to market. 



Plant early in spring, in light, rich soil, marking rows 

 fifteen inches apart, three inches deep, setting the bulbs 

 six inches apart, and entirely under ground. Around 

 these the young bulbs form and grow, and they should be 

 lightly covered with soil, in process of hoeing. Keep free 

 from weeds, and when ripe treat the same as those grown 

 from seed. They do not keep well unless carefully pre- 

 served. 







PARSLEY. 



The demand for this vegetable is rather limited, and as 

 yet hardly a suitable crop for the farm-garden, but as the 

 American seed is generally preferred, it is here noticed as 

 being of some importance to the seed-grower. It must be 

 sown quite early in spring, in good soil, in the same way 

 as carrots, and afterward treated the same as that crop. 



When thinned, the plants, drawn out, are bunched and 

 sold, and later the leaves are cut from the growing plant 

 and similarly disposed of, a bunch consisting of about as 



