_ pk at : oe : * ‘ 
NOG 89) | 24:5 209 
Commenced to vege- Per cent vege- 
; VEE tate in — days. tated. 
Carter’s New Fern Leaf....... Piste ia 14 6 
OOS Di C276 RIO SS) a i aoe 12 85 
PRMPEE OR eth 65) chet sc alet cious s |e wie 3) sep « 11 45 
(GSO Ts a eae 14 54 
BEE AITIOCL .). <5 5 aleve Unie o'cies)e win wos 14 63 
POPPE MTAV OME. 0i5 2 oly Slsie we iahe lale'aid'a'e e's ns 53 
A few plants of each variety were transplanted to the garden 
June 20. 
The Carter’s New Fern Leaf, Double Curled, Moss Curled and 
Triple Curled are very closely allied, the chief difference being in de- 
gree of fineness to which the leaves are cut, and the amount to which 
the segments are folded. As parsley is grown to some extent as an 
ornamental plant, these differences are legitimate variety characteristics 
so far as they are transmissible by seed. 
The Hamburg and the variety from Norway, the latter a late intro- 
| duction, presented to us by Messrs. Hiram Sibley & Co. of Rochester, 
are very distinct, from the others, as they have thickened tap-roots, which 
' show a considerable regularity in shape, being in the finest samples as 
_ well formed as in the radish. ‘The root of these varieties is the portion 
used, and it is eaten in the same manner as that of Celeriac or ‘Turnip 
Rooted Celery, which it resembles in taste, though it is rather less delicate. 
The Hamburg parsley is considerably cultivated in Germany, where 
_ two so-called varieties of it are described. It is grown precisely like 
the parsnip. In this country, the roots should be taken up before the 
~~ ground freezes and packed in earth or sand and stored in the cellar. 
The foliage of the thick-rooted varieties is exactly like that of the 
Plain-Leaved or common parsley, a variety formerly much grown in 
_ this country. 
The thick-rooted parsley, like the Tuberous Rooted chervil, is 
modern yegetable, having bcen introduced into culture at a conan 
tively recent period. These are’ str iking examples of the influence of 
_ selection in changing the characters of plants. It is probable that 
among our uncultivated plants, especially the umbelliferous biennials, 
other roots might be obtained large enough for use as vegetables. The 
experiments of M. Louis Vilmorin, of Paris, confirm the truth of this 
statement. The Anthriscus silvestris, L, an umbelliferous plant 
which grows wild in the woods of France, after ten years of culture 
: and systematic selection yielded half or more of its roots as simple, 
neat and conical in form as the finest samples of Hamburg parsley. 
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HERBS. 
We planted seeds of fifteen species of the plants usually called by 
seedmen ‘‘ herbs.” 
The names, date and manner of planting, with the other data noted, 
are ag follows: 
[Assem. Doc. No. 33. | a 
