ear,--the sowing should be
made as early in spring as the ground is in working condition. Lay out
the bed of a size corresponding to the supply required, spade it deeply
and thoroughly, level the surface (making it fine and smooth), and sow
the seed in drills fourteen inches apart, and half an inch deep. When
the plants are two or three inches high, thin them to eight or ten
inches apart; being careful, in the thinning, to leave only the best and
finest curled plants.

According to Lindley, the finest curled kinds will rapidly degenerate
and become plain, if left to themselves; while, on the other hand,
really excellent sorts may be considerably improved by careful
cultivation.

The best curled Parsley is obtained by repeated transplantings. When the
seedlings are two inches high, they are set in rows ten inches apart,
and six inches apart in the rows. In about four weeks, they should be
again transplanted to where they are to remain, in rows eighteen inches
apart, and fourteen inches apart in the rows. When thus treated, the
plants become remarkably close, of a regular, rosette-like form, and
often entirely cover the surface of the ground. When grown for
competition or for exhibition, this process of transplanting is thrice
and often four times repeated.

_Seed._--In autumn, select two or three of the finest curled and most
symmetrical plants; allow them to remain unplucked; give a slight
protection during winter; and, in the following summer, they will yield
abundantly. Much care is requisite in keeping the varieties true. This
is especially the case with the curled sorts. The seed-growers, who
value their stock and character, select the best and finest curled
plants, and allow no others to flower and seed. When the object is to
improve a variety, but few seeds are saved from a plant; and, in some
cases, but few seeds from a head.

_Use._--The leaves of the curled varieties afford one of the most
beautiful of garnishes: they are also used for flavoring soups and
stews. The seeds are aromatic, and are sometimes used as a substitute
for the leaves; though the flavor is much less agreeable.

_Varieties._--

DWARF CURLED PARSLEY.

Curled Parsley. Sutton's Dwarf Curled. Usher's Dwarf Curled.

A fine, dwarfish, curled variety, long cultivated in England. In some
gardens, it is grown in such perfection as to resemble a tuft of finely
curled, green moss.

It is hardy, and slow in running to seed, but liable to d