60 
PARSLEY. 
those of the Extra Curled kinds make a fine garnish. The 
Large Rooted are generally cooked for the table in autumn 
and winter, like Pa-rsnips. 
As Parsley seed, sown late in the season, is apt to lay in 
the ground some time before it vegetates, and often fails in 
dry weather, the general crop should be sown in a cool 
situation by the early part of April, in drills an inch deep, 
and one foot asunder, allowing at the rate of about six or 
seven pounds of seed to the acre, or two ounces for every 
three perches of ismd.* 
After the plants are up, let them be kept clean by frequent 
hoeing. The Large Rooted Parsley should be thinned out 
while young, and managed the same as Carrots and Parsnips. 
In order to have Parsley green through the winter, the 
old leaves should be picked off in September. If some of 
the roots be taken up early in November, and laid in a 
frame, or light cellar, the leaves will keep green a long time ; 
tne remainder may be covered up with straw in the place 
where it grows. 
If Parsley seed be sown in frames in spring or summer, 
it may be preserved for winter use without the trouble of 
removing it. 
* It frequently happens that Parsley seed will remain in the ground 
three or four weeks, without showing any signs of vegetation, and in the 
event of extreme dry weather, is apt to decay for want of its most essen- 
tial aliment — moisture. A few grains of Long Radish seed, sown about 
an inch apart in each drill, are well adapted to promote the growth of 
Parsley; because Radish seed being quick in germinating, will open the 
pores of the earth ; and the plants, as they progress in growth, will create 
d shade, sufficient to protect the Parsley from the full rays of the sun. 
