Now Annette was notably practical, and though a diligent student, managed to find time for apparently everything else, money-making included. Indeed, had she not been as enterprising, much of her enjoyment would necessarily 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, entrées, 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."