GARDEN MANUAL FOR THE SOUTHERN STATES. 67 
Shallots. 
For PRICE LIST SEE RED PAGES IN BACK OF BOOK. 
Eshallotte (Fr.), Schallotten (Ger.) 
evUitT UR A small-sized Onion which grows inclumps. Itis generally grown in the South, and 
* used inits green state for soups, stews, etc. There are two varieties, the red and 
white; the latter variety is the most popular. Inthe fall of the year the bulbs are divided and set out in rows 
a foot apart, and four to six inches in the rows. 
ing winter and set out again. 
thoroughly dried, and stored ina dry, airy place. 
Parsley. 
They grow and multiply very fast, and can be divided dur- 
Late in the spring, when the tops become dry, they have to be taken up, 
/ 
For PRICE LIST SEE RED PAGES IN BACK OF BOOK. 
Persil (Fr.), Petersilie (Ger.), Perjil (Sp.), Prezzemolo (Ital.) 
CULTURE Sow in rows, in good rich soil; it makes a very good edging for beds or walks. Should 
* the weather be dry, watering will hasten their germination. The Garnishing varieties 
are decidedly the prettiest for ornamenting a dish, but for seasoning they are all equally as good. Theseed 
willalso germinate more freely by soaking it twenty-iour hours in water, and mixed with sand before 
sowing. 
Market Gardeners’ 
A splendid vari- 
Curled. ety for shipping. 
The leaves are handsomely 
curled, dark green in color, 
and of a very fine flavor. A 
decided improvement on the 
regular curled variety. We 
recommend same very highly. 
Double Curled. 
The leaves of this variety are 
curled. It has the same flavor 
as the other kind, extensively 
raised for shipping purposes. 
PYain-Leaved* 
This is the hardiest variety; 
foliage very dark green, with 
plain leaves, having 2 strong 
Parsley flavor, and much pre- 
ferred in French cooking. 
Creole Plain. 
This Parsley originally comes 
from the imported French 
strain, but after being grown in Louisiana for a 
number of years it has a tendency to grow taller, it 
is claimed by some gardeners that this Parsley does 
not gotoseed as quickly asthe Northern and im- 
ported varieties. It can be planted during the 
months of November, December, January and Feb- 
Parsnip. 
Market Gardeners’ Curled. 
ruary, also in June or July, and is the best variety 
for all around purposes. : ; 
Improved Garnishing. 728 33° 
ornament a dish; it has the same flavor as the other 
kinds. 
For PRICE LIST SEE RED PAGES IN BACK OF BOOK. 
Panais (Fr.), Pastinake (Ger.), Chirivia (Sp.), Pastinaco (Ital.) 
CULTURE Should be sown in deep, mellow soil, deeply spaded, as the roots are long, in drills 
* twelve to eighteen inches apart, when the plants are three inches high, thin out to 
three inches apart in rows. Sow from September to November for winter, and January to March for spring 
and summer crops. 
The Hollow Crown or Sugar. 
Is the kind generally cultivated, it possesses all the good 
qualities for which other varieties are recommended. 
Peas. 
For PRICE LIST SEE RED PAGES IN BACK OF BOOK. 
Pois (Fr.), Erbse (Ger.), Guisante (Sp.), Pisello (Ital.) 
Plant in ground manured the previous season, else they will make more vines than 
CULT 44+ peas. Marrowfat Peas, planted in rich ground, will not bear well, but they pro- 
duce finely in sandy light soil. 
The Extra Early Tom Thumb and Laxton’s Alpha will not produce a large 
crop without being in rich ground. Peas have to be planted in drills two inches deep and from two to three 
Frotscher’s Large Purple or New Orleans Market Eggplants. 
