546 THE GARDENER. [Dec. 



seeds dropped into each, and in due time thinned to one plant, gives 

 an excellent crop of this root in soils which are otherwise not adapted 

 to its growth. But the most effectual way that ever I have adopted 

 for the successful culture of roots such as this, and Carrots, Salsafy, 

 &c., in clay soils, has been to burn the greater portion of the heaviest 

 part of the soil, mixing it when burned with the best portion of the 

 staple, adding at the same time a quantity of leaf-mould and light 

 gritty soil, such as road-scrapings, &c. 



The end of February or first week of March is a good time to sow 

 for the production of line roots, and on rich soils the drills should 

 be 2 feet apart and 3 inches deep. It should, however, be borne in mind, 

 in the culture of this vegetable, that a soil highly gorged with manure — • 

 though such with plenty of room will produce immense roots — does not 

 produce them so finely flavoured as when the soil is less rich ; hence 

 the reason why it is desirable to place the manure deep in the soil, 

 to produce a direct downward growth in the roots than would 

 otherwise be the case. Medium-sized roots are invariably the finest, 

 from the rank taste which is peculiar to Parsnips both in their wild 

 state and when over-stimulated with manure. 



The after-culture is very simple, consisting of thinning the crop to 

 about 8 inches between plants, keeping the ground free from weeds, 

 and well stirring occasionally between the rows. The Parsnip being 

 much hardier than the Carrot, and best when newly dug out of the 

 ground, a portion of the crop should be left in the ground when the 

 other portion is dug up, usually about the beginning of November. 

 Those lifted keep freshest when packed in moist sand, and those left 

 in the ground can have some loose stable litter strewn over them, so 

 that, should it be frost when it is necessary to lift them, it can be easily 

 done. 



The old " Hollow Crowner " and more recently introduced " Student " 

 variety are the best. I find the latter the cleanest grower of the two, 

 and less subject to forking. This root is much more extensively culti- 

 vated and consumed by the cottager in England than in Scotland. It 

 is considered wholesome, and, when properly cooked, is palatable and 

 nutritious, as it contains a good deal of sugary matter; and when 

 slowly roasted in hot ashes, it becomes nearly as farinaceous as the 

 Potato. The English labourer looks upon it as one of his choicest 

 roots ; and boiled and eaten along with his pork or bacon in winter, 

 it forms a very desirable variety of vegetable. 



It was strongly recommended as a substitute for the Potato, when 

 that king of vegetables was so critical a crop. But although the Par- 

 snip is undoubtedly a hardy and tolerably nutritious root, it is not 

 likely ever to become very extensively used, as soils best adapted to 



