Parsley
Parsley, of the three kinds, the thickest and branchiest is the
best, is sown among onions, or in a bed by itself, may be dryed for
winter use; tho' a method which I have experienced, is much better
--In September I dig my roots, procure an old thin stave dry cask, bore
holes an inch diameter in every stave, 6 inches asunder round the
cask, and up to the top--take first a half bushel of rich garden mold
and put into the cask, then run the roots through the staves, leaving
the branches outside, press the earth tight about the root within, and
thus continue on thro' the respective stories, till the cask is full;
it being filled, run an iron bar thro' the center of the dirt in the
cask and fill with water, let stand on the south and east side of a
building till frosty night, then remove it, (by slinging a rope round
the cask) into the cellar; where, during the winter, I clip with my
scissars the fresh parsley, which my neighbors or myself have occasion
for; and in the spring transplant the roots in the bed in the garden,
or in any unused corner--or let stand upon the wharf, or the wash
shed. Its an useful mode of cultivation, and a pleasurably tasted
herb, and much used in garnishing viands.
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