horoughly dry before being screened in a fanning
mill and stored in sacks hung in a loft.

_Varieties._--There are four well-defined groups of parsley varieties;
common or plain, curled or moss-leaved, fern-leaved, and Hamburg. The
last is also known as turnip-rooted or large-rooted. The objections to
plain parsley are that it is not as ornamental as moss-leaved or
fern-leaved sorts, and because it may be mistaken for fools parsley, a
plant reputed to be more or less poisonous.

In the curled varieties the leaves are more or less deeply cut and the
segments reflexed to a greater or less extent, sometimes even to the
extent of showing the lighter green undersides. In this group are
several subvarieties, distinguished by minor differences, such as extent
of reflexing and size of the plants.

In the fern-leaved group the very dark green leaves are not curled but
divided into numerous threadlike segments which give the plant a very
delicate and dainty appearance.

Hamburg, turnip-rooted or large-rooted parsley, is little grown in
America. It is not used as a garnish or an herb, but the root is cooked
as a vegetable like carrots or beets. These roots resemble those of
parsnips. They are often 6 inches long and 2 inches in diameter. Their
cultivation is like that of parsnips. They are cooked and served like
carrots. In flavor, they resemble celeriac or turnip-rooted celery, but
are not so pleasing. In Germany the plant is rather popular, but, except
by our German gardeners, it has been little cultivated in this country.

_Uses._--The Germans use both roots and tops for cooking; the former as
a boiled vegetable, the latter as a potherb. In English cookery the
leaves are more extensively used for seasoning fricassees and dressings
for mild meats, such as chicken and veal, than perhaps anything else. In
American cookery parsley is also popular for this purpose, but is most
extensively used as a garnish. In many countries the green leaves are
mixed with salads to add flavor. Often, especially among the Germans,
the minced green leaves are mixed with other vegetables just before
being served. For instance, if a liberal dusting of finely minced
parsley be added to peeled, boiled potatoes, immediately after draining,
this vegetable will seem like a new dish of unusual delicacy. The
potatoes may be either served whole or mashed with a little butter, milk
and pepper.

=Pennyroyal= (_Mentha Pulegium_, Linn.), a perennial herb of