eeds in August.

_Use._--The roots are eaten, boiled as carrots or parsnips. In
connection with the leaves, they are also mixed in soups and stews, to
which they impart a pleasant, aromatic taste and odor.

NAPLES OR CELERY-LEAVED PARSLEY.

Neapolitan Parsley. Celery Parsley.

This variety somewhat resembles Celery; and, by writers on gardening, is
described as a hybrid between some of the kinds of Celery and the
Large-rooted or Hamburg Parsley. With the exception of their larger
size, the leaves are similar to those of the Common Plain Parsley.

_Use._--The leaves are sometimes employed for garnishing; but are
generally blanched, and served as Celery.

_Sowing and Cultivation._--The plants are started in a hot-bed in March,
or the seeds may be sown in a seed-bed in the open ground in May. When
the seedlings are four or five inches high, transplant to trenches two
feet apart and six or eight inches deep, setting the plants a foot apart
in the trenches; afterwards gather the earth gradually about the stems,
in the process of cultivation; and, when they are sufficiently grown and
blanched, harvest and preserve as Celery.

_To raise Seeds._--Leave two or three plants unblanched. They should be
eighteen inches asunder, and may remain in the open ground during
winter. They will flower, and yield a plentiful supply of seeds, the
following summer.

* * * * *

PEPPERMINT.

Mentha piperita.

Peppermint is a hardy, perennial plant, introduced from Europe, and
growing naturally in considerable abundance along the banks of small
streams, and in rich, wet localities. Where once established, it spreads
rapidly, and will remain a long period.

Stem smooth, erect, four-sided, and from two to three feet in height;
leaves opposite, ovate, pointed, toothed on the margin; flowers
purplish, or violet-blue, in terminal spikes; the seeds are small,
brown, or blackish-brown, and retain their vitality four years.

_Propagation and Culture._--It may be grown from seeds; but this method
of propagation is rarely practised, as it is more readily increased by
dividing the roots.

The agreeable odor, and peculiar, warm, pleasant flavor, of the leaves
are well known. The plant, however, is little used as a pot-herb, but is
principally cultivated for distillation. For the latter purpose, the
ground is ploughed about the middle of May, and furrowed in one
direction, as for drill-planting of potatoes; ma