451.  Mustard, white.  Sinapis alba.—­This is sown early in the spring; to be eaten as salad with cress and other things of the like nature; it is of easy culture.  A salad of this kind may be readily raised on a piece of thick woollen-cloth, if the seeds are strewed thereon and kept damp; a convenient mode practised at sea on long voyages.  Cress and rap may be raised in the same manner.

452.  Onion.  Allium oleraceum.—­The kinds of onions in cultivation are,

The Deptford.  The Reading.  The White Spanish.  The Portugal.  The Globe, and The Silver skinned.

All these varieties are usually sown in the spring of the year, and are good either eaten in their young state, or after they are dried in the winter.  The silver skinned kind is mostly in use for pickling.  The globe and Deptford kinds are remarkable for keeping late in the spring.  A portion of all the other sorts should be sown, as they are all very good, and some kinds will keep, when others will not.

453.  Onion, Welsh.  Allium fistulosum.—­This is sown in August for the sake of the young plants, which are useful in winter salads, and are more hardy than the other cultivated sorts.

454.  Parsley.  Petroselium vulgare.—­A well known potherb sown in the spring; and the plants, if not suffered to go to seed, will last two years.  See aethusa Cynapium, in Poisonous Plants.

455.  Parsnep.  Pastinaca sativa.—­This is a well known esculent root, and is raised by sowing the seeds in the spring.

456.  Pea.  Pisum sativum.—­This is a well known dainty at our tables during spring and summer.  The varieties in cultivation are,

Turner’s Early Frame.  Early Charlton.  Golden Hotspur.  Double Dwarf.

These are usually sown in November and December, and will succeed each other in ripening in June, if the season is fine, and afford a crop all that month.

The Dwarf Marrow-fat.  The Royal Dwarf.  The Prussia Blue.  The Spanish Dwarf.

These varieties are usually sown in gardens when it is not convenient to have them grow up sticks, being all of a dwarf kind.

The Tall Marrow-fat.  The Green Marrow-fat.  The Imperial Egg Pea.  The Rose, or Crown Pea.  The Spanish Morotto.  Knight’s Marrow Pea.  The Grey Rouncival.  The Sickle Pea.

This last variety has no skin in the pods.  These are used as kidney beans, as also in the usual way.  These varieties are of very large growth, and are only to be cultivated when there is considerable room, and must be supported on sticks placed in the ground for that purpose.  The grey pea is usually eaten when in a dry state boiled.  Hot grey peas used to be an article of common sale among our itinerant traders in London streets, but it has been dropped for some years.  One or other of the different kinds of the larger varieties should be put into the ground every three weeks from March to the 1st week in June, and a crop is thereby insured constantly till the beginning of October.