112 
A KITCHEN GARDEN 
ety which is the real “Spanish Onion” so generally 
sold at the fruit stands in the cities. 
Burpee’s Mammoth Silver King.— This I believe 
to be the handsomest variety of onion grown, as I 
think the white-skinned varieties the most attractive. 
The bulbs are slightly flattened, but are very thick 
through, averaging five to six inches in diameter, 
and have been grown to the enormous weight of over 
four pounds to the single bulb, while two-pound 
bulbs are frequently produced under fair culture. 
The skin is a beautiful silvery white; the flesh is 
even whiter, while the flavor is very mild and pleas¬ 
ant, the Italians eating them as we do apples. 
PARSLEY. 
This should be grown by every gardener on account 
of its usefulness, both for seasoning and garnishing. 
As it seeds in the second season, fresh plantings 
should be made every spring. The seed, being very 
slow to germinate, should be soaked in tepid water 
for twenty-four hours before planting. The best way 
is to sow in the hotbed or cold frame and transplant 
to the garden, but it can be sown in drills where 
wanted and thinned out to the proper distance apart. 
I always try to have a bed of it near the kitchen door, 
as it saves much running; if such a bed cannot be 
conveniently placed, some should be cut and brought 
in with the other vegetables, as it will keep fresh 
some days if kept in cold water. In the fall some 
of the best roots should be taken up and planted in 
the cold frame, or put in pots and boxes in the sunny 
