PARR

a young salmon. Up to the age of two years the salmon has dark markings and is without the silvery lustre which characterizes it when mature. See also special article on SALMON. PARSLEY: a favorite kitchen herb, popular for garnishing and flavoring, for the latter purpose being sold both fresh and dried. Common Parsley is said to be native to Egypt but it is now thoroughly naturalized both here and in several European countries. The variety chiefly grown is the curly leafed type. The finest received in the Eastern markets comes from Bermuda. In addition to its flavoring qualities, parsley contains an e ential oil which is mildly stimulating. Hamburg Parsley, or Turnip-Rooted Parsley, is a special variety grown in Europe for its large, white root, which is cooked in the same way as the parsnip and tastes somewhat like celeriac. Common Parsley SORGE: a vegetable of the parsley family, which grows wild in many parts of Europe and Asia. The Romans are credited with having been the first ES to cultivate it. It is one of the most nutritious roots, popular for table purposes and surpa ed only by the beet as a food for cattle. In parts of England and Ireland a “wine” is made from the fermented roots. Parsnips make their best growth very late in the fall and it is customary to leave part of the crop in the ground over the winter, the frost action improving the flavor. Dug roots should be kept in a cool cellar or similar place, protected both from light and air currents. [s. 459]