PARSNIP. 139 



At a temperature below 212, coagulates, forming a yellow substance, 

 which is dried. The carrot seeds used in medicine are those of the 

 wild carrot ; they have a peculiar aromatic odor, while those of the 

 cultivated carrot are much milder. The constituents of the juice, 

 evaporated to dryness, arc fixed oil, with some volatile oil, carotin, un- 

 chrystalizable sugar, with some starch and malic acid, 93.71 ; albu- 

 men 4.36, ashes, with lime, alumina, iron, &c. The volatile oil has an 

 unpleasant taste, and but half a drachm is obtained from 34 pounds of 

 the root. Carotin is a crystaline salt. The seeds are aromatic, stim- 

 ulant, diuretic, and carminative. They have been employed in sup- 

 pression of the urine and in dropsies, and the expressed juice as an 

 anthelmintic. A poultice is made of the cultivated root boiled, and is 

 used to correct fetid discharges, to allay pain, and to change the ac- 

 tion of ill-conditioned ulcers. 



The wild plant is indigenous in pastures and the borders of fields. 

 The species recognized in botany are D. carota, wild carrot, or bird's 

 nest. D. mauritanicus, fine-leafed carrot. D. visnaga, Spanish car- 

 rot. D. gingidinm, shining-leafed carrot. D. muricatus, prickly- 

 seeded carrot. 



D. carota; leaves pinnatified, much cut, trebly winged; foot-stalks 

 of leaves nerved beneath; stem upright, grooved, hairy; flowers white, 

 separated ; calyx-absolite ; petals inversely heart-shaped. The culti- 

 vated root is a variety, but longer, softer, with a taller stem ; umbel, 

 when in seed, concave. Root of wild plant small, dry, sticky, white 

 and starry flowered. 



PARSNIP. Pastinaca-sativa, C, 5. O. 2. Umbelliferae, sp. 4-6. 

 Fr. B. 2-4 ft. from to feed ; a name given for its nutritive and whole- 

 some properties. It is a native of the south of Europe; and, in its wild 

 state, is a slender, woody, and poisonous root; but cultivated, it becomes 

 large, succulent, and highly valuable. It is biennial, as most other 

 sap-rooted vegetables are. It was long cultivated in the S. of Europe 

 before its virtues were known. It abounds with saccharine juice, or 

 sugar, excites appetite, and is excellent for convalescents. By distil- 

 lation it yields an ardent spirit not unlike that of the potato. Wine 

 is made from the roots, which approaches very near to the Malmsey 

 of Madeira and the Canaries. This is made, too, with very little trou- 

 ble or expense ; and a few years only are requisite to make it agree- 

 able and wholesome ; and yet, singular as it may appear, dollars are 

 paid for foreign wines, which may be more easily obtained for dimes. 



Beside their well-known use with salt fish and meats, parsnips form 

 an excellent side dish, when boiled and dipped in a batter of flour and 

 butter, or the white of eggs, or fried brown. A very agreeable soup 

 is also made of them, but they are not less valuable fried or roasted. 

 For family use in winter and spring, they should be abundantly culti- 

 vated, being wholesome, nourishing, and profitable. For cattle and 



