186 ESCULENT ROOTS. 



644. The Parsnip. The parsnip is another plant which 

 has been made valuable by culture, the original wild 

 parsnip being altogether worthless. It is cultivated both 

 as a field and a garden crop, and deserves far more atten 

 tion than it now receives from the farmer. 



645. There is little doubt that the parsnip is more 

 nutritive than the carrot, that it is more hardy, some 

 what less liable to be injured by diseases or insects, while 

 it is more easily cultivated and more productive. It is 

 much liked by all animals, and is thought to give a 

 richness to the milk of cows which no other root can, 

 except, perhaps, the carrot. It is claimed that its use 

 enables the farmers of the islands of Jersey and Guernsey 

 to make butter in winter, as rich and high-flavored as 

 they can upon the grasses of June. 



646. There are two varieties of this plant, both derived 

 from the same source. They are the round or garden, 

 and the long field or large Jersey parsnip. The farmer 

 will find the latter the most profitable. 



647. The parsnip prefers a mild and moist climate for 

 its early growth, but it endures our severest cold, and 

 may remain in the ground through the winter to be dug 

 up fresh in the spring and used for feeding stock. 



648. It is most productive on chalky or clayey soils, 

 and sands rich in mould or humus, but will grow well 

 wherever carrots will. In some parts of France carrots 

 ;ui(l parsnips are cultivated together. 



649. The parsnip being a tap-rooted plant, the soil 

 must bo prepared for it in the same manner as for 

 carrots. The seed used should be of the growth of the 

 preceding year. The sowing and after cultivation arc 

 like those of the carrot. 



