SECT. XV. OF ESCULENTS. 45 



sun, turning them every two or three days for a fort* 

 night. House them clean and dry, into neither a warm, 

 nor damp, butcloseroom; laying them thin, frequently 

 looking them over in the winter to decayed ones out, 

 which would damage the rest : But onions are best 

 kept strung and hung up, called roping. 



PARSLEY, broad leaved, a&, an esculent root, is 

 commonly called Hamburgh parsley, and is eat as 

 carrots.' Sow it early in March or April, either ,at 

 broad cast or in drills, and leave the plants six inches 

 asunder. ; The roots may be preserved in sand ; but 

 it is the practice of some to sow at Midsummer*, to 

 draw them young in winter, being best when fresh 

 dug. It is chiefly medicinal. See parsley, next 

 section. 



PARSNEP is a sweet and valuable root, less culti- 

 vated than it deserves, being accounted very nou- 

 rishing. As carrots require a light soil, so the pars- 

 nep does a strong one. Sow about the end of Fe- 

 bruary, or early in March, digging the ground well 

 and deep. If the soil is light, tread the seed in twice 

 over to fasten it in the ground ; it comes up in about 

 three weeks. Thin when about two inches high, with 

 a small hoe, and afterwards with a large one, so as 

 to leave the roots in a good rich soil, a loot asunder, 

 though eight or ten inches will do in light, or indif- 

 ferent mould. Any thing that is to go off quick, may 

 be sown with parsneps, as carrots to draw young, 

 radishes, lettuces, &c. Parsneps are not good till 

 arrived at maturity. The roots are to be taken up, 

 and preserved as carrots ; but they may remain 

 longer in the ground, and are seldom hurt by frost, 

 so that some of the roots are commonly left undug 

 till spring; take them then up for use just as they 

 begin to) ^oot, if they are not wanted for seed; 

 when the '\ keep good in sand till mid- April. 

 PEA, we imve a considerable garden variety of, 



