490 MANUAL OF GARDENING 
Parsley. — This is the most universal of garnishes. It is used alsa 
as a flavoring in soups. 
The seed is slow to germinate, and often the second or third sowing 
is made, thinking the first is a failure; but usually after what would 
seem a long time the young plants will be 
seen. When sown in the open ground, it 
should be thinned to stand 3 or 4 inches in 
the row, the rows being 10 to 12 inches 
apart. A few plants in a border will give a 
supply for a large family, and with a little 
protection will live over winter. 
Roots may be lifted in the fall, put into 
boxes or old cans, and grown in a sunny 
window for winter use. The Curled pars- 
ley is the form commonly used. 
Parsnip. — A standard winter and spring 
vegetable, of the easiest culture in deep soil 
(Fig. 311). 
Parsnips are the better for the winter’s 
freeze, although they are of good quality if 
taken up after the fall frosts and packed in 
soil, sand, or moss in the cellar. 
The seed, which must be not over one 
year old, should be sown as early as possible 
in well-prepared soil, firmed with the feet 
or roller. As the seed germinates rather 
311. The Student parsnip, a slowly, the ground often becomes crusted 
leading vanity. or baked over the seeds, in which case it 
should be broken and fined witha gardenrake. This operation often 
means the success of the crop. Radish or cabbage seeds may be sown 
with the parsnip seed to mark the row and break the crust. One 
ounce of seed will sow 200 feet of drill. Thin to 6 inches apart in the row. 
Pea. — Perhaps no vegetable is planted in greater expectancy than 
the pea. It is one of the earliest seeds to go into the ground, and the 
planting fever is impatient. 
