40 ESCULENT ROOTS. 



sugary properties which they possess when grown under 

 more favorable conditions. 



The Parsnip is always propagated from seeds sown an- 

 nually. As early in April as the' soil becomes dry and 

 warm, prepare the land as for the carrot and other esculent 

 roots, raking the surface fine and smooth, and sow the seeds 

 rather thickly, in drills, fifteen inches asunder, and an inch 

 and a half in depth. When the young plants are well up, 

 thin them to five or six inches apart, and cultivate in the 

 usual manner during the season. 



The roots are sometimes drawn for use early in Septem- 

 ber, but they are at this season generally small, and com- 

 paratively flavorless. Their full size and excellence are not 

 acquired till the decay of the leaves, when they are ready 

 for harvesting. 



Harvesting. The Parsnip sustains no injury when left in 

 the open ground during winter ; and it is a common practice 

 to take up in the fall a certain quantity of roots to meet a 

 limited demand in the winter months, allowing the rest to 

 remain in the ground until spring. The roots thus treated 

 are considered to have a finer flavor ; that is to say, are bet- 

 ter when recently taken from the ground. 



In taking up the crop, be careful to remove the soil to a 

 sufficient depth as not to injure the roots. The thrust of the 

 spade that easily lifts a carrot without essential injury, will, 

 if applied to the Parsnip, break the roots of nine in ten at 

 scarcely half their length from the surface of the ground. 

 As the roots keep much fresher, and retain their flavor much 

 better, when taken up entire, the best method is to throw 

 out a trench beside the rows, to the depth of the roots, when 

 they can be easily, as well as perfectly, removed. They 

 should be dug in pleasant weather, and laid on the ground 

 exposed to the sun for a few hours to dry ; after which re- 

 move the foliage, and pack in sand, dried leaves, or common 



