386 GARDEAUS'G FUR THE SOUTH. 



.same color as the foliage. There are two varieties — the 

 pale green and the red or purple leaved, the latter of 

 which is just now coming into fashion as an ornamental 

 plant, on account of the tine color of its foliage. 



Culture- — Orach flourishes best in a rich, moist soil. 

 It is raised from seed sown in drills, lifteen to eighteen 

 inches apart. Sow very early in spring, or in October, 

 which is a good time in mild climates. Two or three 

 sowings may be made in spring for a succession. The 

 plants soon make their appearance; when an inch high 

 thin them to four inches asunder. Those removed may 

 be replanted, being watered occasionally until estab- 

 lished. Hoe them in a dry day, keeping the ground loose 

 and free from weeds. Once established, it sows itself. 



Use. — The leaves and tender stalks are cooked and 

 eaten like spinach, to which they are preferred by many. 

 They must be gathered while young, or they are worth- 

 less. The seed should be gathered before fully ripe, as 

 the} 7 are liable to be blown away by wind. 



PARSLEY.' — ( Petroselinum sat i rum. ) 



Parsley is a hardy, biennial, Umbelliferous plant from 

 Sardinia. There are two varieties used in garnishing — 

 the common parsley, with plain leaves, which is the 

 hardier sort, and the Champion Moss Curled, which is 

 much handsomer and longer in running to seed. 



The Market Gardeners' Parsley is a variety quite popu- 

 lar, the leaves of which are beautifully curled. 



The Neapolitan or Celery-leaved is grown by the 

 French for the leaf-stalks, which they blanch and use like 

 celery. 



The Hamburg Parsley (var. latifolium) is cultivated for 

 its fleshy roots, which are eaten like parsnips. 



Parsley is raised only from seed, which may be sown 

 in autumn or spring, until the weather and soil are too 



