230 



OF ESCULENTS, 



SECT. XV. 



Parsley, broad leaved, as an efculent root, is com- 

 monly called Hamburgh parfley, and is eat as carrots. 

 Sow it early in March or April, either at broad caft or 

 in drills, and leave the plants fix inches afunder. The 

 roots may be preferred in land ; but it is the practice 

 of ihme to fow at M-djummer, to draw them young in 

 winter* being Bell wi t I efb dug. It is chiefly me- 

 dicinal. See parfley, next fe&ion. 



Pab.snep is a fw-et and valuable root, lefs culti- 

 vated than it deitrves ; being accounted very nouriih- 

 ing. As carrots require a light foil, To thg parfnep 

 does a ftrcng one. Sow about ihe end of February, 

 or early in March, digging the ground well and 

 deep. If the foil is light, tread the feed in twice over 

 to Fallen it in the ground ; it comes up in about three 

 weeks. Thm when about two inches high, with a 

 fmall hoe, and alter wards with a large one, lb as to 

 leave the roots in a, good rich foil, a foot afunder, 

 though eight or ten inches will do in light, or indif- 

 ferent land. Any thing that is to go off quick, may 

 be fown with parfneps. m carrots to draw young, 

 radifhes, lettuces, &c. Parfneps are not good till 

 arrived to maturity. Thefe roots are to be taken up, 

 and preferved as carrots ; but they may remain longer 

 in the ground, and are feldom hurt by froft, fo that 

 fome of the roots are commonly left undug till fpring , 

 take them then up for ufe juji as they begin to fhoot, 

 if they are not wanted for feed; when they will keep 

 good in fand till mid-April. 



Pea, we have a confiderable garden variety of, 

 arifing from the fize, time of coming in, colour of 

 flower and fruit, and fomewhat in taile. The prin- 

 cipal diftinftion is made, as to early and late peas, fo 

 that if the earl i eft pea is fown at the fame time with 

 one of the lateft, there will be three weeks difference 

 in their bearing, and a fortnight is ufually reckoned 

 between the common hot/pur and marrowfat* 



The 



