Corn salad is not so well known here as in Europe, where it is highly prized as a fall and winter salad and as a pot-herb. It is a cool-season crop, grown as lettuce is. It is hardy and may be sown as early in spring as the soil can be worked. It comes to maturity in six or eight weeks, producing a bunch of leaves something like spinach. It may also be sown in the fall and protected in winter the same as spinach, so as to have very early plants in the spring, or, if sown late in the summer, it will give edible leaves in the fall, and in a mild, open season, will nourish all through the winter. In warm weather or dry places, it soon runs to seed. It is very easy to raise corn salad in any cool soil, and an ounce of seed will give from 2000 to 3000 plants, which should stand about six inches apart in the rows. PARSLEY. Parsley is the most popular of all the garnishing herbs, and requires no special care from the gardener, so long as it is planted in a cool, moist soil. The leaves are used for salads and for flavoring as well as for garnishing. Parsley seed is slow growing, and unless the garden soil is in excellent tilth and moist to the very surface, it is better to start the plants in a seed-bed. Although the plant is biennial, the foliage is usually gathered the first year and the plant destroyed, unless seed is wanted. In all these green things, it has been found better to adopt the annual treatment rather than let them develop into biennials or perennials, though that may be their natural habit: we can improve the nature of plants, animals and men. SALAD CHERVIL. Although salad chervil closely resembles parsley and may be used the same way, it is very little known in this country. It requires about the same culture as parsley, and is easy to grow in cool, moist soil in spring or fall. It does not thrive well in our hot summers, but with very little protection from cold-frames or even from brush, it can be carried safely through the winter, if the weather is not very severe. The curly-leaved variety is the most popular, whether used as garnishing or seasoning. The salad chervil grows nearly two feet high when it reaches full maturity, but the young foliage is the most prized. It will give leaves for cutting in six or eight weeks after the seed is sown. CELERY.