THE CULINARY GARDEN. 



69 



planted, but also of every operation began or finished con- 

 nected with his profession. By a careful attention to this rule, 

 he will soon become acquainted with the nature, duration, and 

 use of every cultivated vegetable. Nor let him deem this 

 trouble too great, for he will not be aware of the importance 

 of such a journal, until he takes the charge of a garden on his 

 own account ; and then, and not till then, will he find, that 

 he is not so perfect, as he imagines himself to be. The utility 

 of such journals has been acknowledged by the most eminent 

 men in the profession, particularly when accompanied by notes 

 made in their juvenile years. 



HAMBURG PARSLEY. 



The roots of Hamburg parsley are used in soups, and may 

 be sown in drills a foot apart, about the latter end of the 

 month. As the roots penetrate to a considerable depth, the 

 ground should be either trenched or deeply dug, in order to 

 obtain the roots of a considerable size. This root is not in 

 very great demand in families, therefore a small quantity should 

 only be sown. 



PLANTING ESCHALOTS. 



Eschalots may be planted about the middle or end of the 

 month, if they have not been planted in November, which is 

 the best season for that operation. They require good rich 

 light soil, and an open situation. Choose a piece of ground 

 which has been dunged for the preceding crop, as they are apt 

 to canker, and be infested with maggots, if planted in fresh 

 dung. They may be planted in rows one foot apart, and the 

 roots nine inches distant in the lines. If necessary to manure 

 the ground, we have found the dung of pigeons or poultry the 

 best, and least liable to breed grubs. Autumnal planting is, 

 however, the best preventive. 



SOWING SriNACH. 



A little round spinach seed may be now sown on a small 

 piece of ground, to be gathered soon in spring, as a substitute 



