PARSNIPS. 



The Parsnip flourishes best, and gives the longest^ largest, smoothest roots in a very deep, rich 

 soil one that has been made rich with manure the previous year. Manure, especially if fresh, 

 makes the roots somewhat ill-shaped. Sow as early in the spring as the ground can 

 be made ready, in drills, from twelve to eighteen inches apart, and about an inch 

 deep. Thin the plants to five or six inches apart. An ounce of seed will sow one 

 hundred and fifty feet of drill very thickly. Six pounds of seed is the usual quantity 

 sown on an acre. The part of the crop required for spring use can remain in the 

 ground during the winter. If a portion is covered heavily with leaves, they can be 

 dug at any time. A few can be stored in a pit or cellar. For feeding cattle, no root 

 is superior to the Parsnip. In the Island of Guernsey, a few years ago, and perhaps 

 the same state of things still exists, pigs and cattle were almost or entirely fattened on 

 this root. We have always thought that American farmers did not realize the value 

 of this root. In field culture it would be advisable to make the rows wider apart, so 

 as to admit the cultivator one way. Although from the ease with which corn is 

 grown, particularly in the Western States, it has been thought that there is no great 

 necessity for the culture of roots in this country, we have no doubt that their more 

 general growth would be of material advantage in many ways, especially in the older 

 sections of the country. Animals always thrive better, and are more healthy on a 

 somewhat mixed diet in which roots form an important part. This fact our best 

 farmers are fast learning. As the Parsnip is not injured by frost it seems well 

 adapted to general culture. Every one who visits any of the agricultural exhibitions of Canada, 

 must notice the great attention given to root culture in that country, as shown by the quantity 

 and quality of those exhibited. There are several varieties of Parsnips, but we have found little 

 difference, and the old Hollow Crown seems as good as any. Roots that are allowed to remain 

 in the ground during the winter are better flavored than those dug in the fall. As the roots go 

 very deep, and seem to have an unusually firm hold of the soil, if they are carelessly dug more 

 than half will be broken, which is a great injury to the crop. 



PEPPERS. 



There are perennial shrubby or woody Peppers, and very beautiful plants they are when seen 

 growing in their tropical homes. W T hat we cultivate is an annual species, from India. The pod or 

 fruit is in demand in every kitchen, and 

 very large quantities are grown to supply 

 our large cities and the manufacturers of 

 pickles, and it is used somewhat freely in 

 medicine. Sow the seeds early under 

 glass, if possible, and transplant only when 

 the weather has become steadily mild. If 

 no hot-bed is to be had, prepare a seed- 

 bed in a warm place in the garden, and 

 sow, in the Middle and Northern States, 

 in May, and transplant when the plants are 

 about three inches in height. As usually 

 only a few plants are needed, it is well to 

 sow the seeds where the plants are to 

 remain, and thin them out to about a foot 

 apart. The fruit is often used green, but 

 will be ripe in September. There are sev- 

 eral varieties, ranging in height from one to 

 three feet, while the fruit varies from the 

 Little Cayenne to the great French Monstrous, six inches in length. Fig. 1 shows Long Red ; 

 2, Cayenne ; 3, Tomato-formed ; 4, Monstrous, or Grossum. The Large Bell, and several other 

 large sorts, differ little from the Tomato-formed, but larger. The Sweet Mountain, or Mam- 

 moth, is very large, mild, with thick flesh, and is pickled, stuffed like mangoes. The engraving 

 shows Cayenne of natural size ; all others are very much reduced. 



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