ce. In recent years mint jelly has been taking the place of the
sauce, and perhaps justly, because it can not only be kept indefinitely
without deterioration, but because it looks and is more tempting. It may
be made by steeping mint leaves in apple jelly or in one of the various
kinds of commercial gelatins so popular for making cold fruit puddings.
The jelly should be a delicate shade of green. Of course, before pouring
into the jelly glasses, the liquid is strained through a jelly bag to
remove all particles of mint. A handful of leaves should color and
flavor four to six glasses full.

=Parsley= (_Carum Petroselinum_, Linn.), a hardy biennial herb of the
natural order Umbelliferae, native to Mediterranean shores, and
cultivated for at least 2,000 years. The specific name is derived from
the habitat of the plant, which naturally grows among rocks, the Greek
word for which is _petros_. Many of the ancient writings contain
references to it, and some give directions for its cultivation. The
writings of the old herbalists of the 15th century show that in their
times it had already developed several well-defined forms and numerous
varieties, always a sure sign that a plant is popular. Throughout the
world today it is unquestionably the most widely grown of all garden
herbs, and has the largest number of varieties. In moist, moderately
cool climates, it may be found wild as a weed, but nowhere has it become
a pest.

"Ah! the green parsley, the thriving tufts of dill;
These again shall rise, shall live the coming year."

--_Moschus_

[Illustration: Curled Parsley]

_Description._--Like most biennials, parsley develops only a rosette of
leaves during the first year. These leaves are dark green, long stalked
and divided two or three times into ovate, wedge-shaped segments, and
each division either entire, as in parsnip, or more or less finely cut
or "curled." During the second season the erect, branched, channeled
flower stems rise 2 feet or more high, and at their extremities bear
umbels of little greenish flowers. The fruits or "seeds" are light brown
or gray, convex on one side and flat on the other two, the convex side
marked with fine ribs. They retain their germinating power for three
years. An interesting fact, observed by Palladius in 210 A. D., is that
old seed germinates more freely than freshly gathered seed.

_Cultivation._--Parsley is so easily grown that no garden, and indeed no
household, n