PLANTING LIST 



353 



Parsley: A vegetable used for garnishing meats, or to put in 

 salads. It comes in several varieties, some very handsomely curled. 

 It is very hardy. Sow in March or April under glass, or outdoors 

 as soon as the ground is fit ; the seeds sprout very slowly indeed, 

 and may take twenty days and more. When the plants are well 

 up, transplant them to eighteen inches apart if possible, and feed 

 occasionally with nitrate. A few plants will do for a large family. 



Parsnip : A very hardy vegetable yielding a large straight root 

 which can be left over winter in the ground. Sow in rows twelve 

 inches apart in 

 early spring, and 

 thin to six inches 

 apart. Eighteen 

 by nine inches is 

 better. Give good 

 culture all sum- 

 mer, and in the 

 fall dig the plants 

 as wanted. Those 

 which are left in 

 the ground over 

 winter are said to 

 be better for the 

 freezing. 



Peas : These are 

 among our finest vegetables, and are easily grown in moist 

 deep soil which is not too rich. Their kinds are dwarf (which 

 require no support) and tall (which must be given something 

 to climb on). Round-seeded peas are extremely hardy and early, 

 but are not so delicate to the taste as the wrinkled-seeded. Their 

 real use is to give a crop before the others are ready ; they should 

 be picked while very young. Sugar peas are picked when young, 

 and eaten pods and all, like string beans. The pods are still 

 stringy, but in future we may expect much from this vegetable, if 

 the breeders will but develop it as they have developed other peas. 

 2a 



Fig. 194. — Curled parsley. 



