THE PARSNIP. 41 



loam, not too moist. Thus treated, they will remain com- 

 paratively fresh kept in almost any location, either in the 

 cellar or storehouse. 



If the roots which have remained in the ground during 

 winter be taken up in spring, and the tops removed as before 

 directed, they may be packed in sand or earth, and will 

 remain fresh and in good condition for use until May or 

 June. 



To raise Seed. In April thin out the roots, that have 

 been in the ground during the winter, to about eighteen 

 inches apart ; or, at the same season, select a few good-sized 

 and symmetrical roots from those harvested in the fall, and 

 set them eighteen inches apart, with the crowns just below 

 the surface of the ground. They will send up a stalk to the 

 height and in the manner before described, and the seeds will 

 ripen in August. The central umbel of seeds is always the 

 largest, and is considered much the best. 



Use. The use of the Parsnip as an esculent is well- 

 known. The roots are considered healthful, and are 

 esteemed for their delicate, pleasant flavor. 



They contain a considerable portion of sugar, and are con- 

 sidered more nutritive than carrots or turnips. They also 

 form a common ingredient in soups ; and are sometimes used 

 for making bread, and also a kind of wine said to resemble 

 Malmsey or Madeira. 



Aside from the value of the Parsnip as a table vegetable, 

 i" is one of the most economical roots for cultivation for farm 

 purposes, as it not only produces an abundant and almost 

 certain crop, but furnishes very nourishing food particularly 

 adapted to and relished by dairy-stock. 



Varieties. The varieties, which are not numerous, are 

 as follow : 



The leaves of the Common, or Dutch Parsnip, are strong 

 4* 



