470 Botanical Society of Canada, 



commend the cultivation of tbis root, on the ground that it has 

 acquired new importance from the fact that the disease has at- 

 tacked all the early varieties of Potato. 



It is in fact one of the best of those recently introduced, being 

 desirable for its feculent qualities, its flavour (which is something 

 betwen that of a chesnut and a potato), and also on account of its 

 productiveness, yielding as it does six tons an acre. 



Another merit of this vegetable is that it comes into use early 

 in the season ; in the beginning of June the roots are formed, and 

 they keep good until the April following. It requires the same 

 treatment as the potato, and, like it, can be cooked in a variety of 

 ways. 



The cultivation of it is very simple. It ought to be sowed in 

 the month of September or October, either in lines or scattered 

 as you would carrot seed, care being taken to press down the soil 

 slightly after it is sown. 



We ought to remark at the same time that, unlike the potato, 

 which thrives best in a light, dry or sandy soil, the Chserophyllum 

 bulbosum is most successfully cultivated in rather damp soil which 

 has previously been prepared and manured. 



If sown later than the period above mentioned, it will be neces- 

 sary to use seed which has been kept for some time in a layer of 

 earth or damp sand ; without which precaution it is not likely to 

 germinate till the year following. The roots are gathered in the 

 month of July, and preserved in the same way as potatoes, care 

 being taken to turn them occasionally to prevent their deteriorat- 

 ing. 



This root has received various names, such as Myrrhis hulhosa, 

 Spreng, Scandix hulhosa, of some German botanists, ChoeropTiyl- 

 lum hulhosum, L. But the name by which it is likely to be know 

 in common use is Parsnip Chervil. 



Professor Lindley says it is regarded by French gourmands as 

 " un vegetable des plus delicieux," and he agrees with them. It is 

 in fact he says, uncommonly good to eat, very like a boiled Spanish 

 chesnut, without its crispness or hardness. In Europe, as has al- 

 ready been remarked, it is sown in September or October, but it 

 will brobably be found better to sow it in spring in Canada. The 

 plant is a native of Europe, and was cultivated in England by Mr. 

 Philip Miller so long ago as 1726, but as a botaoical curiosity 

 only. Again, a few years ago, it was proposed for cultivation, 

 but the roots were found to be too small to be of much use. Since 



