It is well known that parsley is a slow-growing though a useful culinary garden herb and universally used. It can be kept green in the ground all through the winter by proper care, but few give it the attention required. I have known great anxiety to be exhibited in the spring in waiting for the parsley to become fit for use.

It does not seem to be generally known that Chervil (Chaerophyllum sativum), which is another umbeliferous plant and belongs to the same natural family, may be used instead of parsley. It is a very quick-growing plant and should be more generally known. It should be sown in shallow drills as soon as the ground is fit to be worked in spring, and if planted at the same time with parsley it will be fit for use before the parsley is well over the ground. It is used for garnishing dishes, and also in soups and stews. It is so much like parsley in appearance that it would take an expert to distinguish one from the other.

Another quick-growing plant is pepper-grass, or garden cress (Lepidium sativum). This may also be used for garnishing and salads, and may be had in about two weeks from the seed by growing it on a slight hot-bed. To keep a succession of these substitutes through the season it would be necessary to sow two or three times, but the seeds are cheap and also ripen very freely in this climate. - T. Bennett, N. J.