animals, regularly, both in time and quantity. Curry
them often and thoroughly. It improves their looks, health, and temper,
and attaches them to their owner.

PARSLEY.

This is a hardy biennial, highly prized as a garnish, and as a pot-herb
for flavoring soups and boiled dishes. The large-rooted variety is used
for the table, as carrots or parsnips. The principal varieties are--the
_double-curled_, the _dwarf-curled_, the _Siberian_ (single, very hardy,
and fine-flavored), the _Hamburgh_ (large-rooted, used as an edible
root). The double-curled is well known, easily obtained, and suitable
for all purposes. Those who desire the roots instead of parsnips, &c.,
should cultivate the Hamburgh or large-rooted. It needs the same
treatment as beets. Seed should always be of the previous year's growth,
or it may not vegetate. It is four or five weeks in coming up, unless it
be soaked twelve hours in a little sulphur-water, when it will vegetate
in two weeks. By cutting the leaves close, even, and regular, a
succession of fine leaves may be had for a whole year from the same
plants, when they will go to seed, and new ones should take their place.
In cold climates they should be covered in winter with straw or litter.
The Siberian is cultivated in the field, sown with grass or the small
grains. It is said to prevent the disease called "_the rot_" in sheep,
and is good for surfeited horses. The large-rooted should not be sowed
in an excessively rich soil, as it produces an undue proportion of tops.

PARSNIPS.

English authors speak of but one variety of this root in cultivation in
England. The French have three--the _Coquaine_, the _Lisbonaise_, and
the _Siam_. The first runs down, in rich mellow soil, to the depth of
four feet, and grows from six to sixteen inches in circumference; the
Lisbonaise is shorter and larger round; the Siam is smaller than the
others, of a yellowish color, and of excellent quality. We are not aware
that our little hollow-crown carrot, so early and good, is included in
the French varieties. We cultivate only the hollow-crown, and a common
large variety; both are good for the table, and as food for animals.
They need a light, deep, rich soil. A sandy loam is best, as for all
roots. Seed kept over one season seldom vegetates. Should be soaked a
day or two, and sown in straight rows, covered an inch deep, and the
rows slightly rolled. It is much better, with this and the carrot, to
sow radish-seed i