CHAPTER X 



PAESLEY. 



Apium petroselinwrn. 



The garden Parsley, a native of Siirdjiiia, is a 

 hardy biennial and is in general use in this country 

 for garjiishing, flavoring soups, stews, &c., &c. The 

 peculiar smell of Parsley will neutralize the odor 

 given to the breath by eating Onions. 



It is grown to a limited extent by market-garden- 

 ers, either in f raines or in the open ground, and when 

 there is a demand, it pays a handsome profit — ^but as 

 the demand is uncertain, gardeners seldom give a 

 large space to its culture. 



Parsley will do best in a deep, rich loam, thor- 

 oughly pulverized before sowing the seed. This 

 should be done in April, in drills one foot apart, 

 strewing the seed thickly, and covering by raking the 

 surface with wooden rakes in the lines of the rows. 

 The seed is slow to germinate, requiring two or three 

 weeks before sprouting. A few Radish-seeds, sown 

 in the rows at the time of sowing the Parsley-seed, 

 will mark the lines so that a scuffle-hoe can be run 

 through before the weeds start. Later in the season, 

 the tops give an abundance of shade, and the weeds 

 can be kept under with but little trouble. The tops 

 are cut off in June, and again in August or Septem- 

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