PARSNIPS 29 



a spell of cold weather or frost has checked growth. 

 But these roots, like others, should not be dug too 

 early or stored in a warm place. If possible it is best 

 to leave them in their growing quarters and dig as 

 required, or they may be lifted and clamped like 

 potatoes ; but care should be taken to throw out all 

 diseased roots, and to store in well-drained quarters. 

 Of late years some valuable varieties have been added, 

 such as the Tender and True. 



There are not, however, many varieties. Doubtless the 

 best are the one just named and the Student, if flavour 

 is valued. For mere size, such kinds as the Hollow 

 Crowned and the Maltese and Jersey Marrow may be 

 grown. These latter are much grown for exhibition. 

 Few plants are cultivated more easily. In all cases it is 

 necessary to dig the soil deeply, and this is best done in 

 the winter months ; indeed, trenching is necessary for large 

 roots. It is also well to make the soil rich and friable, and 

 I have seen an iron bar or large dibber used. This is 

 forced into the ground to a good depth, and the large 

 hole made is then filled in with rich soil, such as an old 

 manure bed or rich fertilisers, and a few seeds dropped in 

 each hole, the seedlings, when large enough, being thinned 

 so as to leave the strongest. For very large roots, seeds 

 are sown in February when the weather is suitable, but I 

 find that the best eating roots are those sown in May. 

 They are large enough for all purposes, though the 

 market grower would not find them so profitable, and 

 would find it pay best to sow in March. When sown 

 in the ordinary way, fifteen to eighteen inches between 

 the rows will suffice, half that distance being allowed 

 between the plants. In poor soils I have found the roots 

 of better flavour if given some fertilisers during growth, 

 and the food well washed down to the roots. In most 

 soils the seeds germinate so freely that thick sowing 

 should be avoided. 



