240 PARSNIP, 



embed above. We have not been favorably impressed witk 

 the quality of this variety for the table, and have found it not 

 to keep well through the winter. 



PAESNIP. 



In selecting ground for the growing of Parsnips, it is very 

 desirable to obtain land that last year was very highly manured, 

 and thor®ughly and deeply worked. It delights in a deep, rich, 

 well pulverized soil, of a sandy or light loamy texture, and forms 

 smoother and better roots when the enriching has been done the 

 year previous, and the manure in this way thoroughly incor- 

 porated with the soil. If the manure be applied the same season, 

 it should be such as has become most thoroughly decomposed. 

 Coarse manures cause the roots to branch and fork, and become 

 very rough and uneven, and sometimes it has seemed as though 

 the flavor was affected also. 



The seed may be sown as early in the season as the ground 

 can be prepared, which preparation is the same as for carrots or beets. 

 The sowing should be done as evenly as possible, yet thickly, in 

 drills about sixteen inches apart. The seed wUl germinate more 

 quickly if it be soaked in warm water for a few hours before 

 planting. None but seed of the previous summer's growth should 

 be used, as it can not be depended upon after it is a year old. After 

 the plants are well started, they should be thinned out to about 

 six inches apart in the row. They should be hoed and kept clean 

 in the same manner as carrots. 



As frosts do not injure the Parsnip, the roots can be left in 

 the ground all winter, and by spreading a few leaves or evergreen 

 boughs over a part of the bed before the ground freezes, the frost 

 may be prevented from penetrating to such a depth as to hinder 

 digging, and the roots taken up as wanted. In many parts 

 of the country the snow faUs, before the ground is frozen, to such 

 a depth as to give all the protection needed. The roots retain 

 their flavor better when left in the ground. Yet, sometimes it 



