70 THE SEED-GROWER. 



them remain on the ground exposed to the sun to dry 

 for a few days, or longer, if weather continues clear. 

 In the barn or drying-house they should be allowed to 

 become thoroughly dry before threshing. 



Threshing, Cleaning, Etc. All these operations 

 are similar to celery, which see. 



Market. The foliage of parsley being largely used 

 for garnishing and for flavoring, much seed is sold, 

 nearly all of which, amounting to thousands of pounds, 

 comes from Europe. The little, however, that is grown 

 here, has proved to be equal to foreign seed in quality, 

 indicating that there is no necessity for importation, but 

 that all we use could be grown to profitable advantage 

 by ourselves. 



Four to five hundred pounds of seed to the acre is 

 the average yield, but this has been greatly exceeded. 

 Prices paid to European growers, laid down in New 

 York, range from ten to thirteen cents per pound, ac- 

 cording to variety. 



PARSNIP. 



This vegetable seeds in the second year; the best soil 

 for it is a rich, sandy loam. No attempt should be 

 made to grow seed where wild parsnip abounds, for 

 mixture will surely result, and the seed produced will 

 be unfit and unreliable. 



It is perfectly hardy, and roots are left in the ground 

 over winter. To have first-class seed, roots should be 

 dug up and sorted over in the spring, and only the 

 smooth, straight and finest specimens selected for re- 

 planting. These are set out in rows four feet apart, six 

 inches in the row; until so covered with foliage as to 

 prevent growth of weeds, there should be constant cul- 

 tivation. 



