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.