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PARSNIPS 



A VERY desirable fall and winter vegetable, easily 

 grown in all soils and sections. Seeds should not 

 be sown until the ground is warm, generally about middle 

 of May. Cover about half an inch deep and allow eigh- 

 teen inches to two feet between the rows. The average 

 packet contains sufficient seeds to sow fifty feet of row. 



As soon as the seedlings make the third pair of leaves, 

 thin them out to stand four inches apart in the row. 

 Frequent and deep cultivation is essential to satisfactory 

 development of this crop. 



Both parsnip plant and roots are quite hardy, and it 

 requires the whole season (about 130 days) for the roots 

 to reach full size. They may be dug in the fall and stored 

 in a cellar, like other root crops, or left to remain in the 

 garden, protected with straw or boards or both. Frost 

 improves the quality of the roots, which remain in good 

 condition until late the following spring. Hollow Crown 

 or Guernsey (see illustration) is the favorite in all sections. 



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