ily have been left out. Her father and mother
had many conferences to contrive ways and means to supply their
children's needs. And stern necessity made frequent entertainments and
many dainty gifts quite impossible. So Florence appealed to the right
person, and her friend's advice would apply to any boy or girl who, like
Florence, would like to make a little money.

"Raise parsley." And Annette smilingly nodded her bright little head.

"Why, how could I make any money out of parsley?" was the doubting
query.

"If, Florie dear, you'll do exactly as I will tell you, you will see.
Now listen:

"Next spring have your ground turned to the depth of one foot. And be
sure to have it well manured, for parsley loves a rich soil. Some people
put soot around the young plants, and think it is very helpful. Before
planting your seeds soak them for an hour in warm water. Cover them half
an inch with soil, and watch carefully. The ground must never be allowed
to become parched, for your parsley would die. Raise as much as you can,
and if the supply is greater than the demand, dry some. Cut off close to
the roots, and dry in a shallow tin pan in a moderate oven. It will
scorch very easily, so look out. When it is dry, powder it in your
fingers, and pack in paper or tin boxes. You will find the dried parsley
will help out your winter supply wonderfully."

"But, Annette," interrupted Florence, "surely you cannot raise parsley
in the house?"

"Why not? Of course you can. During September, and later at intervals,
plant seeds in boxes and pots, and place in your sunny windows. It will
grow beautifully all winter, and you'll find you can get good prices for
it. By-the-way, so that your prices may be honest, inquire in any
grocery store, and aim to sell at the same figure. Of course in summer
it will be much cheaper.

"About customers. Arrange for them while your plants are growing. Your
family and friends will do to start with, and soon you will find more
and yet more. For parsley has such multiplied uses. For soups, fish,
entrees, meat, and game, for flavoring and garnishing. You know people
must have it. And remember parsley may be cut down to the root again and
again, and up it will come bravely each time. But frost is a great
enemy. Before its approach gather all you can and try transplanting the
roots. They may not always be depended upon, but often they will live
and flourish from season to season."

THE EAST-SIDE BOY A