DESCRIPTIVE CATALOGUE. 
39 
Cultivation. — The seeds may be sown at the period of the 
flowering of our common orchard fruits (see table on page 8). 
It, should be thinly scattered in shallow drills, two feet apart, 
in a dry, warm soil, and lightly covered. If cut off by late 
spring frosts, plant again. 
After the seed is up, thin out the plants to nine inches 
apart ; hoe them frequently, and draw up a little earth to the 
stems as they progress in their growth. 
The pods should be gathered, when quite green, and when 
they are about an inch and a half in length. 
PARSLEY. 
Apiumpdroselinum — w. .Of Botanists. 
* Persil, French. 
Perejil Spanish. 
reterailie, German. 
This esculent is cultivated for garnishing food and for 
flavoring soups, stews, &c. It also counteracts the smell of 
the breath if taken after eating onions. 
The principal varieties in use are the Plain or Common, and 
the Double or Curled. 
Cultivation. — The curled variety is the most desirable, and 
should be sown in drills a foot apart, half an inch deep, as 
early in the spring as the ground will admit. The seed should 
be soaked in warm water a few hours previous to sowing. No 
further care is required than thinning out the plants and keep- 
ing them free from weeds. 
PARSNIP. 
Pastinaca saliva Or Botanists. 
Panais, French. 
Chirma, Spanish. 
Pastinalcwurzel, German. 
The parsnip is a biennial plant ; that is, lives two years from 
the sowing of the seed, and like the onion, the beet, the carrot, 
and the turnip, dies. It is principally used at the table with 
