246 VEGETABLE SUBSTANCES. 



ceed from the whole crown of the root. The Lisbo- 

 naise is shorter, but considerably thicker, and of an 

 equally good quality ; the leaves of this variety are 

 small and short, and proceed only from the centre of 

 the crown. The iStam has not so large a root, and is 

 of a slightly yellow tinge ; it is mqre tender, and of a 

 richer flavour than the other varieties. 



A light, deep soil, free from stones, is requisite for 

 the favourable growth of the parsnip. The seed is 

 usually sown at the latter end of February or March, 

 in the proportion of nearly three and a half pounds of 

 seed to one rood of land. It is sown broad-cast, and 

 raked into the ground. The only after-culture re- 

 quired is to keep the plants free from weeds, and to 

 thin them to about a foot distance from each other. 

 The roots come to maturity at the latter end of Oc- 

 tober; this state is indicated by the decay of the leaf; 

 they are then fit for use. Parsnips are not so sus- 

 ceptible to injury from frost as carrots, and they may 

 therefore remain throughout the winter in the ground 

 without being in any way deteriorated. 



A few roots should, however, be preserved in sand 

 for use during those months when the ground is too 

 hard to allow of their being dug up. The seed is ob- 

 tained in the same manner as that of the carrot. 



When the parsnip is grown upon poor land it 

 loses much of the rank taste which it acquires if 

 cultivated in richer soils, and though not nearly so 

 abundant, is far more sweet and agreeable. Thus 

 produced, when slowly roasted in the ashes of peat or 

 turf, it becomes nearly as farinaceous as the best 

 potatoes, and in some of the poorer districts of the 

 country is used with the same additions as an article 

 of substantive food. { In the north of Scotland,' 

 Neill observes, ' parsnips are often beat up with po- 

 tatoes and a little butter ; of this excellent mess the 

 children of the peasantry are very fond, and they do 



