JV.] THE AMERICAN GARDENER. 153 



be able to keep parsley through the winter. It can 

 not be preserved dry, with success, like Mint, Mar- 

 \ joram, and the rest of the pot-herbs. It is possible 

 to preserve it green, because I have done it ; but, 

 it loses its smell and flavour. Therefore, to have 

 I Parsley in winter, you must keep it alwe. If you 

 j have a Green-house (or you may do it even in any 

 jj of the window seats of a house) half a dozen flower- 

 j; pots, planted with stout plants in September, and 

 taken into the house in November, will be sufficient, 

 j As soon as winter breaks up, put them out in the 

 I natural ground ; and thus you have plenty of Pars- 

 ley all the year round. However, Parsley may be 

 preserved in the natural ground. You have only 

 to put straw, or leaves of trees, or long litter, six 

 inches thick on the bed, and to lay on something to 

 prevent the covering from being blown off. (See 

 Endive,) This will preserve its leaves from being 

 i destroyed ; and, when you go to get it, you must 

 lift up the covering, of a part of the bed, and put it 

 down again. 



240. PARSNIP. — As to season of sowing, sort 

 of land, preparation of ground, distances, and cul- 

 tivation and tillage, precisely the same as the Car- 

 rot, which see. Paragraph 208. But, as to preser- 

 vation during winter, and for spring use, the Pars- 

 nip stands all frost without injury, and even with 

 benefit. So that, all you want is to put up for win- 

 ter as many as you want during the hard frost ; and 

 these you may put up in the same manner as directed 

 for Carrots and Beets. — The greens of Parsnips are 

 as good^for cow feed as those of Carrots; but, if 

 the Parsnips be to stand out in the ground all the 

 winter, the greens should not be cut off in the 

 fall. 



241. PEA.- — This is one of those vegetables 



