PARSNIPS 269 



from July to October. Set plants six to eight inches apart in rows 

 about four feet apart. It requires rich, fine soil, with good, clean 

 culture in order to keep the young plants from being smothered 

 by weeds. The young plants should be topped when they have 

 attained a growth of about four inches. This will tend to make 

 them stocky. It is better to set out the plants in August and 

 September than earlier in the season, as they require less attention. 

 As winter approaches the stems should be blanched by being 

 mounded with earth, or by setting boards on edge at each side of 

 the row and filling in between with leaves or straw. This will 

 blanch the stalks, and they may be easily removed whenever 

 needed. 



Fia. 183. Celery may be easily blanched by banking it with earth. (Productive Vege- 

 table Growing.) 



To harvest the crop for winter use, dig up the plants with roots, 

 and place upright in wet soil in a dark cellar. This will serve as a 

 method of blanching. 



Celeriac. This is also known as turnip-rooted celery. It is 

 easier to cultivate, as it does not require blanching, being planted 

 solely for its roots which are used for salads and soups. 



Parsnip. This vegetable is higher in nutritive value than the 

 turnip, and the yield is good if planted under favorable conditions, 

 such as good, well worked sandy loam. It is very popular for 

 table use, and is excellent for stock feed. Plant early in the spring, 

 covering the rows lightly. One ounce of seed is sufficient for 200 

 feet of drill. As germination is slow in parsnips, it is well to sow 

 a few radish seeds along with the others in order to mark the rows, 



