JUST HOW 
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above the surface ; then firm them well. This is the way 
to get early onions, a real spring treat. 
Root maggot is the most troublesome enemy of the onion, 
but it is also attacked by leaf blight and smut. Any part 
that becomes affected by these parasites should at once be 
removed and burned. 
The unintelligent cooking of onions is partly responsible 
for their unpopularity. Onions contain a volatile sulphurous 
oil which will in a measure disappear if this rule is followed 
in preparing them : Wash them, cover with boiling water, 
then cover tightly and boil for ten minutes ; drain, cover 
again with fresh boiling water, repeating this process twice 
more, making four times in all ; add a little salt and boil till 
tender, keeping them covered all the time. When finished 
they should be dressed with a cream sauce. 
Parsley. Parsley is a dainty little plant, grown for its curly 
leaves. These are used for garnishing and for seasoning, 
and occasionally in salads. One curious thing about growing 
parsley is that a person may easily be deceived as to the 
success of the seeds planted, for they are extremely slow in 
germinating. Sometimes after their coming up has been de- 
spaired of, it may be after four or five weeks, all at once they 
delight us by appearing. While waiting, however, do not be 
tempted to let the earth cake over the seeds or to dry up. As 
for soil, parsley only asks for good medium soil worked deep 
and fine. Sow in protected nooks, or as a border for beds, 
or, as is more usual, in rows about one foot apart and half an 
inch deep. When well up, thin or transplant. Fertilize with 
nitrate of soda or liquid manure. Be sure to bring some 
plants in for the house ; they do beautifully in a warm win- 
dow. Indoor plants from seeds will be green and thriving in 
two weeks’ time. A few sprays laid on a platter containing 
meat, or upon a salad, never fail to make the dish more 
