CULTIVATION OF PARSNIP; 5 



of that island, to account for this difference ; and since that 

 soil itself is by no means of a very superior quality. The 

 greater part of the island consists of a large foliated gneiss, 

 impregnated with a considerable proportion of iron, and 

 subject to decomposition in mass, by a process of rotting or 

 gangrene similar to that which occurs in many varieties of 

 the trap family, and among other places very remarkably 

 in Sky. The result is consequently a gravelly loam. It is 

 remarked by Mr. Young, that the parsnip requires a rich 

 putried dry sandy loam ; and he discourages its cultivation 

 where the soil is not of this desirable quality. This is 

 assuredly not the character of the soil of Guernsey, where 

 the cultivation is successfully carried on, even in situations 

 where the land is stiff, cold and wet. An open and loose 

 soil is obviously necessary, to allow of the growth and 

 descent of the long-rooted variety ; but it will be observed 

 by and bye, that two varieties are in use, of which the one 

 is much shorter than the other ; and consequently better 

 adapted to soils of no great depth. 



These two principal varieties cultivated in Guernsey, 

 are known by the names of the Coquaine and theLislonaisc. 



The first of these roots is the finest, and sometimes runs 

 four feet deep. It is rarely so small in circumference as 

 six inches, and has been known to reach sixteen. The 

 leaves of this variety grow to a considerable height, and 

 proceed from the whole crown of the root. 



The Lisbonaise does not extend to so great a depth as 

 the Coquaine but the root is as good, and is preferred by 

 many farmers^ since that which is lost in length is gained 

 in thickness, and it does not require so deep a soil. 

 Though the crown is equally large in this variety, the leaves 



