OKRA. 
This vegetable is a native of the West Indies, though now grown in almost all warm coun- 
I'^My^-^.'^^t^ tries. Its green seed- pods are used in soups, to which 
N^^^^fe^^/'^r^^^^^^^^ they give a jelly-like consistency, as they abound in 
^ / ^^W^^ ^ mucilage, like all of the Mallow family. It is consid- 
(/ W' ,{ ered very nutritious, and exceedingly grateful to stomachs 
]ly]^/\ P^' H not over-strong. The common name South is Gumbo. 
It is of the easiest possible culture, and bears well. North 
it would be best to sow the seeds in hot-beds, and trans- 
plant, except in favored localities. There are two varie- 
ties generally grown, known as dwarf and tall. The 
Okra is a vigorous, large plant, requiring a good deal of 
room, and the large kind should be planted not less than 
three feet apart, and the dwarf about eighteen inches. In 
mild climates it is only necessary to sow the seed in the open 
ground, about two inches deep, and then merely keep the 
ground clean and mellow, as for a hill of corn. We have 
grown good Okra here by sowing in the open ground early in May, in a warm exposure and soil, 
PARSLEY. 
Parsley is a hardy biennial plant, and therefore is in use two seasons, but about the middle of 
the second summer it goes to seed, so that sow- 
ings must be made every second year. Pars- 
ley seed germinates very slowly ; it should 
be started in a hot-bed, if possible. For out- 
door sowmg always prepare the seed by 
placing in quite hot water and allowing it 
to soak for twenty-four hours, in a warm 
place. When the plants are a few inches 
in height, set them in rows, three or four 
inches apart. Parsley makes a pretty edging 
for the walks of the vegetable garden. As 
but little generally is needed, if sown in the 
garden in rows, it will be only necessary 
to thin out and destroy the surplus plants. 
Parsley is a universal favorite for soups, 
and for garnishing there is nothing so good 
as some of the best kinds. Indeed, it has 
been recommended and used for bouquets; 
but one poor gardener tried it only once, for he was coolly informed by the lady that she 
wished a bouquet for the parlor, and not herbs for the kitchen. 
PUMPKINS. 
The Pumpkin is now but little used, except for agricultural purposes, the Squashes being so 
much sweeter and drier and finer grained. No good gar- 
dener, we think, would tolerate a pumpkin in the garden, 
nor would any sensible cook allow one in the kitchen. 
Those monster kinds that we see occasionally at our fairs 
are the worst of all. The farmer, however, finds the Pump- 
kin a very serviceable addition to his fall feed, and probably 
as long as Maize is grown in America the golden Pumpkin 
will gild our corn-fields in the beautiful Indian summer days 
of autumn. After all, a good many will think what we say 
of the Pumpkin all nonsense, and perhaps it is. We shall 
not certainly disagree about so small a matter as a Pumpkin, 
and some persons will always defend the good old-fashioned pumpkin pie, against all innovators. 
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