March.] THE KITCHEN-GARDEN. I99 
Dig one or more beds for each of the above, in an open situation. 
Sow the seed either in shallow drills, six inches distance, and earthed 
over half an inch; or sow on the surface, covered from the alleys, 
and the beds ihen raked: they are all to remain where sown, and 
the plants thinned in May, to from four to six inches distance. 
Large-rooted Parsley. 
Sow the seeds of Hamburg, or large rooted parsley; this is cul- 
tivated for its large parsnep-like root: let the seeds be sown in an 
open situation, either in shallow drills, or on the surface, and raked 
in evenly; when the plants are two or three inches in growth, they 
must be thinned to six inches distance, that the roots may have room 
to swell. 
Skirrets. 
Skirret seed may be sown tolerably thin, on beds of good earth 
and raked in; or they may be propagated by parting their roots, and 
planting them at six or eight inches distance. The fleshy tubers of 
these roots, are considered very delicious. 
Sowing Parsley. 
Parsley seed may be sown in a single drill along the edge of the 
quarters, or borders of the garden: it will make a useful and also a 
neat edging, if not suffered to grow rank, especially the curled pars- 
ley; or if large supplies are wanted for market, it may be sown in 
continued rows nine inches asunder, or upon the general surface, 
trod down, and raked in. 
Solving Chervil and Coriander. 
Sow chervil and coriander, for soups and sallads. Sec; draw shal- 
low drills for these seeds eight or nine inches asunder: sow each 
sort separate, and cover them about half an inch deep with earth. 
These herbs are all to remain where sown, and the chief culture 
they require is to be kept clear from weeds; but as the plants soon 
run up for seed, you should sow a small portion every month. 
Crambe Maritima, or Sea Kale. 
The Crambe maritima^ or Sea Kale, being yet very little known 
in the United States, though a most excellent garden vegetable, and 
highly deserving of cultivation; it may be of importance to the 
comnmnity, to give some account of this plant, and the moat ap- 
proved methods of cultivating it. 
This plant is found growing spontaneously, thout^h locally, on 
the sea shore of the southern parts of Enghmd, as well as in simi- 
lar places, in many other parts of Europe. 
It is of the same natural class as the cabbage, but differs from It 
and most of the Tetradynamus plants of Linn^us, in having a round 
