Perail. Petersilie.

No. 1033. - Parsley is one of the most useful vegetables. Its leaves are used in cookery for garnishing and flavoring purposes, and its roots are used in medicine as an aperient. It is a native of Sardinia, but flourishes in almost every part of the world. It is an umbelliferous plant having a biennial root, with an annual, round, furrowed, jointed, erect, branching stem, about two feet in height. All parts of the plant contain a volatile oil, to which it owes its odor and mainly its taste. It excites the appetite and accelerates digestion. There are six varieties.

Culture

No. 1034. - The seed is slow in germinating, and should be sown early in spring, in rich, mellow soil. When the plants are two inches high transplant them. The oftener they are transplanted and cut back the finer and more perfect the leaves will be. Hand-some foliage is formed when the plants are well grown.

Fine Tripled Curled

No. 1035. - This is a fine dwarfish curled variety, which, when well grown, resembles a tuft of finely curled moss. It is hardy and slow in running to seed, but is liable to degenerate, as it constantly tends to increase in size and to become less curled.

Carter' S Fern Leaved

No. 1036. - A variety of beautiful form and color, which is well adapted for garnishing. It is an ornamental garden plant.

Plain Parsley

No. 1037. - This kind is hardier than the curled varieties; is good for flavoring, but has plain leaves.

Hamburg, Or Turnip-Rooted

No. 1038. - This is a fleshy, rooted variety, the roots of which are used for flavoring soups. 16

Faggot Of Parsley

No. 1039. - A faggot of Parsley generally consists of a bunch of green Parsley, in the center of which a bay leaf, a sprig of thyme, and a few grains of cloves are put, the bunch being tied together with a string. It is used for flavoring soups, stews, etc. The edges should always be nicely trimmed. Celery and leeks are sometimes added to the faggot.

. Chopped Parsley

No. 1040. - Take fresh Parsley leaves, wash them in cold water and dry them on a towel. Chop them finely on a clean board, then put the Parsley in a towel and wring out all of the moisture. Then put it in a bowl and keep it ready for use. When chopped Parsley is used for sauces it should be dipped in boiling water for a minute, then immersed in cold water and wrung dry in a towel. By doing this it will retain its green color.

Fried Pars Ey For Garnishing

No. 1041. - Pick and wash a bunch of Parsley and dry it in a towel. Have some hot lard or grease in a frying-pan on the fire, and put the Parsley into it. As soon as it is crisp, take it out and drain it on a napkin. Care must be taken to have the lard or grease very hot, as one minute is sufficient to fry the Parsley, which, if fried longer, will turn to a dark brown color. If the Parsley is not fresh, it will assume the same color.

Parsley For Garnishing

No. 1042. - Take one bunch of curled Parsley, wash it in cold water, drain it and put it in a bowl with a piece of ice. When Pars-ley remains in water too long, it acquires a bad odor. When garnishing dishes, which are to be covered and have to remain for some time before serving, it is best to use fried Parsley. Fresh Parsley is best as a garniture for cold dishes of meat. Parsley stems are cut two inches long and put into croquettes, when made in pear-shape, to imitate pear stems.