KITCHEN-GARDEN VEGETABLES. 
England, although abundance of foliage is pro- 
duced. 
Parsley (Apiuwm Petroselinum). — A hardy 
biennial, a native of South Europe. It appears 
to have been known to the ancients as a medi- 
cinal plant, and in the Middle Ages Charle- 
magne included it among the plants which he 
ordered to be cultivated in his gardens. It is 
said to have been cultivated in England in 
1548. 
Parsley is extensively used in stuffings, for 
flavouring soups and stews, and asa garnish. The 
Fool’s-Parsley (Avthusa Cynapium), a poisonous 
plant belonging to the same natural order as 
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Fig. 1242.—Fool’s-Parsley (#thusa Cynapium). 
the true Parsley, bears considerable resemblance 
to the plain-leaved variety of the latter, and 
dangerous mistakes sometimes occur in conse- 
quence. When eaten it produces nausea, numb- 
ness, and insensibility, and in some cases even 
death. It may, however, be readily distinguished 
from Parsley by the unpleasant smell of the 
leaves when bruised, by their being of a much 
darker green, and of a different shape. It is 
further and more certainly known by having 
three long narrow leaves hanging down from 
one side of each of the partial umbels, as in 
fig. 1242. 
Parsley requires a good but not too rich soil, 
and a somewhat shady situation. It is raised 
from seeds, which may be sown any time between 
February and the end of August. A sowing in 
January or February, another in April or May, 
and one in July for winter and spring use, will 
477 
in general suffice. The last sowing should be 
made at the foot of a south wall, and the plants 
ought to be covered with hand-glasses in frosty 
weather. 
The seeds should be sown in drills 1 foot apart, 
and covered with fine mould to the depth of 
about 4 inch. They usually take several weeks 
to germinate. In dry weather the seed-bed 
should be frequently watered; and when the 
young plants are sufficiently strong they may 
be thinned out, first to 3 inches apart in the 
row, and afterwards, when rather further ad- 
vanced, to 6 inches from each other. Parsley 
is frequently grown as an edging, but in this 
way, wherever there is much traffic, the leaves 
are liable to get bruised and dirty. In gather- 
ing for use, the largest and best leaves are picked 
off singly. When the leaves become old and 
no longer tender, the plants should be cut over, 
and fresh ones will be produced. This may also 
be done in autumn as a preparation for a winter 
supply. In frosty weather some plants should 
be protected with fern or litter. 
Parsley transplants readily, and this admits 
of a considerable number of strong plants being 
litted with their thick tap-roots intact, and re- 
planted somewhat thickly in pits or frames in 
the autumn, or they can be placed in deep boxes 
or large pots, and in either case be well pro- 
tected from severe frosts and be gathered from 
during the winter. The finest curled or ‘‘double” 
strains are more tender than the old strains, 
and are liable to be destroyed wholesale by 
severe frosts. If from this or other causes there 
is likely to be a failure in the supply in the 
spring and early summer months, prepare a 
gentle hot-bed in a pit or on a frame, on this 
place 6 inches of fine loamy soil, sow the Parsley 
seeds broadcast, and cover with 4 inch of sifted 
soil. Keep close till the seedlings are up, then 
give a little air. Thin out lightly, and when 
large enough thin out more freely, the thinnings 
being dibbled out on a warm border 12 inches 
apart each way to attain their full size, and 
give numerous gatherings of leaves far ahead 
of any plants that can be raised wholly in the 
open. Leave some of the plants in the pit or 
frame about 5 inches apart each way, and from 
these early and frequent gatherings of young 
leaves will be had. 
In saving seeds, the plants with the most 
perfectly curled leaves should be selected, and 
transplanted into an open spot of ground by 
themselves. The seeds ripen in July, and pre- 
serve their vegetative powers for two or three 
years. 
