PARSLEY (Carum Petroselinum). A hardy biennial, said to have been introduced into this country from Sardinia in 1548; it has become naturalized in some localities. Hooker, in the "Student's Flora," asserts that it is "only known as a cultivated plant or an escape," but De Candolle, in his "Origine des Plantes Cultivees," believes it to be truly wild in the Mediterranean region. The leaves are in great demand for garnishing, and also for flavouring in numerous culinary preparations. Parsley, for one or both of these purposes, is in daily request throughout the whole year, and the crop is, in consequence, a most important one, a continued supply being maintained only by devoting considerable attention and forethought to its culture. In some gardens, Parsley will, from some unaccountable cause, very rarely succeed; and in others, where it usually grows freely, it is not uncommon to find a sowing, or a whole crop, suddenly die away without, apparently, any satisfactory reason. This causes much inconvenience, and should be prevented, if possible, by sowing somewhat frequently, so that, in the event of a failure occurring, a supply from the succession may soon be forthcoming. Cultivation. A partially shaded position in the best part of the garden should be selected for Parsley. It is too often relegated to an unfavourable spot, or used as an edging to walks--situations in which it sometimes, yet but seldom, bears produce such as may be secured under more liberal treatment. A good soil, of considerable depth, and not too light, suits Parsley best. A thick coating of manure should be dug in previous to sowing, unless the soil is sufficiently rich without. Borders with a western or an eastern aspect may be utilised for the summer supplies, while that intended for winter should be sown in a sheltered position, with southern exposure, such, for instance, as the foot of a south wall. To maintain a continuous supply, it is advisable to sow at three different times: first, in February, as early as circumstances and the weather permit; secondly, in April or early in May; and thirdly, in July--this last being specially intended for winter. Sometimes the first spring sowing is sufficient, but it should not be solely depended upon where a large quantity is required. The seed should always be sown thinly in drills from 12in. to 15in. apart, and about 1in. deep. It is invariably a long time germinating; four or five weeks is not at all unusual. It is advantageous to fill in the drills with sandy soil at the first sowing, as this assists germination. Thinning of the young plants must be commenced when they are of sufficient size, allowing first a distance of 3in., and eventually about 6in. space for each. By this method, much larger leaves, of good substance, are obtained than when thinning is not practised, or only insufficient space is allowed between the rows. Should many of the leaves in summer become old, and turn yellow, in consequence of there being an unlimited supply, it is a good plan to cut over about half, or one-third, of the stock, and allow the crowns to grow afresh. Afterwards, the other part might be similarly treated if it were thought requisite. It is generally necessary to protect Parsley in winter, either by frames, hand-glasses, or other methods, as, although the plants are hardy, their leaves are not sufficiently so to withstand much frost; and these form the part in daily request. It is a good plan to prepare plants in a convenient part of a south border, with a view to placing spare or temporary frames and sashes over them before winter. Additional coverings of mats, or whatever may be available, are requisite in frosty weather. For small supplies, a few plants may be inserted thickly in pots or boxes, at intervals, and placed in any cool house or pit, or on a mild hotbed. Transplanting Parsley may be recommended, particularly in unfavorable districts, and for the first spring-sown plants. For this purpose, the seeds should be sown thinly, in February, in a similar way to Carrots, &c., on a prepared hotbed, and the pit or frame should be ventilated, and otherwise treated in much the same manner. About the end of April, or early in May, the seedlings must be hardened off, and carefully transplanted about 6in. apart, in a warm border. The strong tap-root should be preserved, if possible, by gently handling the plants when removing them to their new quarters. If a supply has failed, some plants may be retained and made to produce leaves of a usable size much quicker by growing them on in frames or boxes, in a warm temperature, instead of placing all outside. Thus treated, a much earlier crop may be secured than if the seeds were sown outside in the usual way. Transplanting may also be practised, at the latter part of summer, for the winter crop, when it is intended to use frames for protecting plants in the ground in the manner already alluded to. From 6in. to 8in. each way would be sufficient space; such an even disposition of plants could scarcely be secured by another method. If it is intended to raise seeds of the varieties of Curled Parsley, some established plants, having the most perfectly curled leaves should be selected for that purpose, and transplanted in an open spot by themselves, in early spring. The seed ripens in quantity about July, and, after being dried, will retain its vegetative properties for from two to three years. Sorts. Of the curled-leaved varieties of Parsley that are most valuable for ordinary use, and more especially for garnishing, those of a compact habit, and with close, perfectly curled leaves, are to be preferred. The common sort bears coarse leaves, but is of a somewhat hardier nature than those of which the leaves are curled; the latter are, however, far superior in every way. The following are amongst the best sorts in cultivation: COVENT GARDEN GARNISHING, beautifully curled leaves, of first-rate quality. FERN-LEAVED, a distinct variety, with close-crested leaves; fine for garnishing. MYATT'S GARNISHING, strong-growing, beautifully curled; an excellent sort, very extensively cultivated. VEITCH'S SPLENDID CURLED, a very excellent and select stock, with beautifully curled leaves. Hamburgh, or Turnip-rooted, Parsley is a variety grown only for the use of its fleshy roots, which are cooked and eaten like Parsnips. Seeds may be sown in February or March, in drills, 1ft. apart. The plants should, in due course, be thinned, and lifted when full grown, about October, when they may be stored in sand until required for use. Neapolitan, or Celery-leaved, Parsley may here be referred to, as it is sometimes grown for the use of the leaf-stalks, which are blanched and eaten like those of Celery. The seeds should be sown in March, the seedlings being afterwards transplanted into shallow trenches, 2ft. apart, and treated like Celery, except that they must not be so freely watered.