part at a time, by which means a young stock will be kept constantly for use. Should any of the plain-leaved appear, root it out. An ounce of seed will suffice for any family.
To have fresh, green Parsley, at all seasons, should be the aim and ambition of every gardener, and it is rather a matter of surprise that our markets and tables are not more liberally supplied with this valuable Winter garniture. Keep it only from severe frost, and it will grow the whole Winter. For this object, select a warm spot of ground, light and rich, four feet by six; sow it early in the season; treat the plants as directed above; cut them all over in September, surround the bed early in November with boards, and cover with mats or shutters; if glass can be obtained, so much the better. By this process a sufficient supply in the severest weather will be always obtainable. If a frame and sash are out of reach, procure some branches of Spruce, Pine, or Cedar, and cover the bed during December, January, and February. It will grow tolerably well under such protection.
PARSNEΡ.
Pastinàca Satìva.—Panais, Fr.—Pastinake, Ger.
The Parsnep is a biennial plant; that is, a plant that lives two years, seeds, and dies, like the Onion, Carrot, and Turnip. It is a native of Europe, and is a profitable and desirable root for family use in Winter and Spring, being both wholesome and nourishing, and should be cultivated abundantly in every kitchen Garden. Parsneps contain a considerable portion of sugar, and are more nourishing than either Carrots or Turnips. They make an excellent marmalade. Wine also, to some extent, is made from them. They are principally used at the table with boiled meats, though they make a very excellent dish after being boiled, sliced thinly, and dipped into
