THE PARSNIP. 43 



In this variety, the leaves are shorter and Hollow- 



crowned, 

 not so numerous as those ot the Common Fars- Trans. 



LONOjERSEV. 



nip. The roots are oblong, about eighteen ^Y^RNSE^" 

 inches in length, and four inches in diameter at 

 the shoulder, more swollen at the top, and not tapering 

 gradually, but ending somewhat abruptly with a small tap- 

 root. The crown is short, and quite sunk into the shoulder, 

 so as to form a hollow ring around the insertion of the stalks 

 of the leaves ; and grows mostly below the surface of the 

 ground. 



It is a good sort for general cultivation, especially as it 

 does not require so deep a soil as either the Common, or 

 Guernsey. There is little difference in the flavor or general 

 qualities of the three varieties. 



This is said to be more tender and richer in siam, or Yel- 

 flavor than any of the other varieties. It is 

 mentioned by Dr. Neill in the " Encyclopaedia Britannica," 

 and is described by M. Noisette as being yellowish in color, 

 and in form intermediate between the Guernsey and Turnip- 

 rooted Parsnips. He also states that it is the most esteemed. 

 It does not, however, appear to be known at the present day 

 in this country. 



Root fusiform, varying in length from fifteen The Student. 



, BUTTON'S STU- 



to twenty inches, according to soil and culture. ENT. 



The crown is broad and rounded, hollowed at the insertion 

 of the leaves, and in well-grown specimens measures nearly 

 three inches in diameter. Compared with the Common 

 Dutch, or Hollow-crowned, the root is more free from 

 fibres, and tapers more suddenly and with greater regularity 

 from the crown to the point. The flavor is peculiarly sweet, 

 mild, and pleasant, and is described as excelling that of any 

 other sort now in cultivation. 



