186 THE KITCHEN-GARDEN. [chap. yi. 
it may be cultivated in gardens where there 
is a clear running stream* on a sandy or 
gravelly bottom. The plants are disposed in 
rows parallel w T ith the stream* about eighteen 
inches apart* in shallow water; but four or 
five feet apart if the water be very deep* as if 
nearer together they will check the stream. 
Thus treated* the plants may be cut at least 
once a week during the whole summer. The 
beds must* however* be cleared out and re¬ 
planted twice a-year; and when this is done* 
all the plants are taken up* divided and 
planted again in the gravelly bed of the 
stream* a stone being laid on each to keep it 
in its place. 
Pot Herbs .—Of these 'parsley is a hardy 
biennial* a native of Sardinia* introduced 
before 1548. It is generally sown in a drill 
in February or March* $rad this will supply 
leaves all the summer. The plants do not 
seed till they are two years old. The curled 
variety is preferred for garnishing. Tarragon 
is a strong-smelling perennial from Siberia* 
introduced before 1548. It is principally 
used for making Tarragon vinegar. Fennel 
is a perennial* which* when once introduced* 
