216 KITCHEN GARDEN. 
temperature, but with little light, such as a mushroom- 
house or cellar off the kitchen. Hach box affords two crops 
of blanched leaves, and these are reckoned fit for cutting 
when about six inches long. A neat mode of producing 
the darbe in any common dark cellar, from whence frost is 
excluded, is described in the Horticultural Tour, p. 368. 
The succory roots are packed among moist sand, in a bar- 
rel, in the sides of which numerous round holes have been 
pierced, each about an inch and a half in diameter. The 
crowns of the roots are so placed that the shoots may 
readily push their way through the openings ; they are thus 
kept quite clean, and are delicately blanched; they can be 
very easily gathered as wanted, and repeated cuttings are 
afforded during winter and early spring. There is a Con- 
tinental variety of succory having larger roots than usual, 
and known by the name of Chiccorée a Café, the tuberous 
roots of which, dried, and cut into little pieces, were, dur- 
ing the great war, frequently employed as a substitute for 
coffee-beans, and in Flanders, and some parts of France, a 
portion of them is still very often mixed with coffee. 
Parstey (Apium Petroselinum) is a biennial plant, of 
well-known use in cookery. Itis said to be a native of 
Sardinia, but it now grows spontaneously in various parts 
of Britain. The varieties are, the Common, the Curled- 
leaved, and the Hamburg, the last of which is cultivated 
for the sake of its tuberous roots. The curled-leaved is the 
most ornamental, and it possesses the advantage of being 
readily distinguished from the poisonous Althusa, which 
resembles the common parsley. Parsley prefers a light, 
rich soil. Itis sown in drills about the beginning of March, 
and the seed lies some weeks in the ground before the 
plants appear. As they grow up they are thinned out, and 
