THE VEGETABLE GARDEN 



173 



seed sown in the open. Rich soil and two or three hoeings is all 

 that will be required. 



PARSLEY. — For Summer use sow the seed early in Spring, soaking it 

 thoroughly a day or two, for it is very slow to germinate, and thin 

 the plants to 6 in. or so apart when they are well started. Give 

 plenty of water to keep the growth succulent and tender. For 

 Winter use sow a packet of seed in late July or August, and when 

 the little plants have become well estabUshed, transplant to pots 

 or a small box, or to a cold frame. A flat of Parsley in a sunny 

 kitchen window will furnish garnishing throughout the Winter. 



PARSNIPS are easily grown, but to produce long, smooth roots re- 

 quires deep, rich soil. Another essential is to get them sown very 



Onion sets 



early in the Spring, as the longer the season the better the crop 

 resulting, as a rule. Thin them out early as the long roots and side 

 branches get tangled together, and those that are left are apt to be 

 seriously injured by the process of thinning if it is not promptly 

 attended to. They will be ready for use in the Fall and can be used 

 from the ground until freezing weather, when enough to last through 

 the Winter should be stored, the remainder being left in the ground 

 for Spring. 

 PEAS from any one planting will remain in the best of condition for 

 use only for a comparatively short time. To have a constant supply 

 throughout the season, a succession of plantings should be made 

 Under irrigation they can be had from early June until frost, other- 



