130 CHEVEIL. 



in tufts, the leaves resembling fine rushes. The tops 

 are cut off when green, to ilavor soups and Salads, 

 and also to be eaten in the raw state, the same as 

 young Onions. In taste they are similar to the 

 Onion and Leek. 



Chives are propagated by dividing the roots and 

 planting them ten or twelve inches apart each way, 

 in April. The tops will soon begin to grow, and 

 they should be cut off three or four times during the 

 season. A bed well cared for will continue to pro- 

 duce for at least a dozen years. 



CHEVEIL. 



Scandix cerifolium. 



There are two varieties of Chevril cultivated : 

 the Parsley and the Fern-leaved. While the leaves 

 are young, they are used in soups and Salads, to 

 which they impart a pleasant, aromatic flavor. In 

 appearance they resemble the Curled Parsley. 



Chevril is a hardy annual, propagated from seed, 

 and succeeds best when sown on a deep, light, rich 

 soil. The drills should be made one foot apart and 

 half an inch deep. The seed, after being distributed 

 in these drills, should be covered by raking the bed 

 with a wooden rake, drawn in the line of the bed. 

 It is only good while young ; so that, to keep a sup- 

 ply, it will be necessary to have a succession of sow- 

 ings once every two or three weeks, from the middle 

 of April until the 1st of August. 



The seed is small ; one ounce will be enough to 

 BOW for family use. 



