Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-05-02
HOMEMAKRRS COLUMN.
on topics Of interest 70 the lAdi.
u soficited. Address: Editor HONE1ARHRs
COLUnn, Oxford Democrat. Psris. Maine
Paisley, Its Culture and Uses.

u
CoLUnr, oxford Democrat. Paris. Maine.
Parsley, Its Culture and Uses.
Parsley, which is known in the botani-
cal world as PetrOselinum satiUum, IL q
native of Europe, but the use and culture
of this plant have become 80 general in
all parts of the world that recalling its
native home seems now almost super
fuous.
There were formerly three leading
varieties, the common or plain leaved,
curled, and the Hamburg-sage or carrot,
rooted parsley, the last being cultivated
for its roots, which are used In soups
and stews. The horticulturists have
since added several improved kinds of
parsley, in those known as the fern-leav-
ed, moss, and extra curled species.
No garden, whether it be large or
small, is complete without row of
paisley, not alone for decorative pur-
poses, although there are few other
salad.greens with which one can garnish
so effectively as with the pretty, feathery
knots of this plant, but for the different
dishes that are made more palatable
with parsley as seasoning.
The plants are easy of culture and the
seeds may be sown in the ground at any
time during the gardening season, from
April until September. When wanted
for early summer use, the seeds must be
sown in cold frames or window-boxes
before it is warm enough for outdoor
planting.
Parsley seed terminates very slowly.
For outdoor sowing always prepare the
seed by placing it in hot water, to soak
for twenty-four hours in warm place.
Sow in drills one foot apart, in rich
mellow soil made free from Jumps and
stones. When one or two inches high
thin out the plants to six inches apart in
the rows. The plants which are thinned
out may be transplanted into other beds
or borders, and so made use of.
Parsley may be used as border to a
bed of perennial herbs, and it should
always be grown near the perennials,
where it will not be disturbed with the
spring tilling of the rest of the garden.
1t is biennial and hardy in most To-
calities, if it be given slight protection
of boughs or leaves during the winter to
save it from the extreme cold.
Plants raised from seeds sown in
September will live two winters and
through the third summer if the flower
stalks are kept carefully pruned during
the growing seasons. Spring-sown plants
usually die during the second winter.
September-grown plants are also the
better for pOtting for winter culture.
Parsley will grow in temperature of a
few degrees above freezing if it be given
a sunny window. The attic or basement
furnishes good winter quarters for house
culture of this plant.
With many people the fondness fol
parsley is an acquired taste, like that OF
tomatoes and olives, but when once
established it is very useful one from
the housekeeper's standpoint.
Frequently when a perplexed house
keeper taxes her brain for an appetizine
dish for breakfast, luncheon or tea, one
that is inexpensive and requires but lit
tie time to prepare, parsley will yield ar
effectual aid. A plain dish of warmed
over potatoes will acquire festive ap
pearance as we'll as delicious flavor by
adding little finely minced parsle,
and then scattering few OF the whole
leaves over the dish. Every one know:
that any form of cold meat is given ar
added relish by the use of parsley, either
when chopped and used in combination
as a salad or as garnish to the dishes
Green salads. are always incomplete
without dash of parsley, and all cook
ed vegetable salads are made more
savory by the use of this pungent plant
Again, IN soups and stews of both mea
and vegetables parsley imparts flavo
that no wise cook will omit. Finely
minced parsley mixed with littl'
French salad dressing, makes deliciou
sandwiches. And dish of the freshl.
gathered branches placed on the luncheon
or tea table, to be dipped in salt ant
eaten with bread and butter, will furnish
a hygienic appetizer for simple mea
that no carefully prepared sweetmeat, o
even elaborate CONNECTION, could provide
Parsley also contains stringent medi
cinal virtues, the root being the oficina
part, although the seeds are sometime
used as carminatives, and French chem
lists obtain an essential oil from them
which is used in France as substitute
for quinine. Apien is gelatinOu
Substance deposited in the water il
which parsley has been boiled, and is 1
Ispecific for swollen glands and muscles
The common garden celery (Apiun
Igrauolens) belongs to the same family a
parsley, and in folklore was termed
'ach," "smallage" and "water parsley.
1t is also a native of Europe, where i
grows wild in the salt marshes near tn
seacoast. A strong family likeness il
these plants is very noticeable both il
the shape of the leaf and in the flavor.
| A scribe of the olden days speaks o
parsley thus: "There is another kind o
ach, or parsley, growing upon the rocks
which they call petrOselinum."
There are various other plants whicl
resemble parsley, and the name seems t,
be favorite local appellation for British
herbs, as we find several of the nativ
species bearing this cognomen, although
none of them belongs to the same genu
as the parsley. There are two varietie
of the beaked parsley, so named from
the fruit terminating in beak. The!
belong to the Anthricus family.
The popular salad plant, chervil. il
also sometimes known as beaked parsley