THE CULINARY GARDEN. 



91 



if needful, they should be regularly thinned. Let the surface 

 be well stirred up among the plants. If green onions be in 

 demand for the use of the kitchen, they need not be much 

 thinned at this time, but rather delay the final thinning till 

 April or May. {See those months.) 



SOWING PARSLEY. 



Parsley may again be sown for successional crops; prefer 

 always the curled sort, as being more luxuriant and handsome 

 for garnishing, and is not likely to be mistaken for those poi- 

 sonous plants, fool's parsley, Aethusa Cynapium, and common 

 hemlock, Conium maculatum; both are common weeds grow- 

 ing in gardens, and have often been mistaken for parsley. 

 The leaves of fool's parsley may be easily distinguished fi*om 

 the genuine parsley, being of a darker green, of a different 

 shape, and instead of the smell peculiar to parsley, have, when 

 bruised, a disagreeable odor. When the flower-stem of the 

 fool's parsley appears, the plant is at once distinguished, by 

 what is vulgarly called its beard, consisting of three long 

 pendant leaflets of the involucrum, 



HAMBURG PARSLEY. 



Hamburg parsley may be sown in drills one foot asunder, 

 and two inches deep. It will thrive well in any ordinary gar- 

 den soil, which is of sufficient depth, and not over rich. 



BEET. 



A small quantity of red beet may be sown to come in early 

 for salads, and a little of the green and white sorts for their 

 leaves in soups and stews. But defer the principal crops of 

 beet till April ; if sown sooner it is apt to run to seed, or at 

 least to become hard and stringy. 



CHIVES. 



Chives are used by many, both in the kitchen and in salads, 

 and are a substitute for spring-onions. They will grow in 



