Relishes and garnishings that we make but little of in the profusion of summer are always welcome in winter. If our frames or glass are limited we can get parsley by utilizing old barrels or boxes. Small barrels or kegs are preferred by those who have used them. The surface is large and they are moved about with less difficulty. The best crop I ever saw grown in this way was in an old nail-keg. Parsley will stand greater extremes of temperature than most plants, but grows best if kept warm and sunny, with good ventilation. It will often do well with a moderate amount of either of these. If kept cold the leaves come slower but are just as good. Many people have a somewhat light cellar or room that they could devote to this purpose, that is now of no use. If unhealed the plants will grow slowly until the warmth of the spring sun makes itself felt where they are, and plenty of leaves will grow. Bore some holes in the bottom of the kegs for drainage and then at convenient distances in the sides. Dig the old plants from the garden before the cold has killed them; then put some good light soil in the keg up to the level of the first holes, stick the crowns of the plants through the holes from the inside, and carefully cover the roots with soil.

Continue in this way until all the holes are filled, and finish with some plants set in the top. A center filled in with gravel or sand facilitates watering. This is an old way of raising winter parsley, but seems known to but few people. Do not have the holes much larger than the crowns. Keep moist, but do not drown. J. B.