PARSLEY. 



175 



to thin out in order to be sure of having a good stand of 

 plants. The seed germinates rather slow- 

 ly. It is also important to have the soil 

 for parsnips deep and rich. It is a very 

 hardy crop and may be left in the ground 

 until late autumn or even over winter. In 

 fact, many believe that freezing them in 

 the ground improves their quality. They 

 may be safely pitted outdoors by putting 

 them in heaps, covering with a few inches 

 of hay or straw and then a foot of earth. 

 Treated in this way, they can be taken 

 out at any time during the winter or early 

 spring. It is not advisable to leave the 

 crop in the ground over winter, since it 

 cannot then be dug out until the frost is 

 out of the ground in the spring, by 

 which time the demand for parsnips will 

 have considerably lessened. If kept in 

 an ordinary cellar, they should be cov- 

 ered with earth or sand to prevent wilting. 

 In marketing the parsnip, it is often 

 customary after trimming off all side 

 to sell them by the basket without ,washing. 

 better and more equitable plan is to sell them by 

 In some of the best markets, the roots, after being 

 are packed evenly in boxes, 



Fig. 92. — Hollow Crown 

 Parsnip. 



shoots, 

 A far 

 weight. 



carefully washed and trimmed, 

 sixteen inches square and eight inches deep, which hold just a 

 bushel. Packed in this way, they present a very neat appear- 

 ance. 



The Hollow Crown or Student parsnip is the best 

 kind to grow for table use. 



Turnip Rooted Parsnip, which is short and round, is 

 used to some extent. It is a good form on light soils, but 

 for rich land the Hollow Crown is to be preferred. 



PARSLEY. ( Carum petroselinum. ) 

 Native of Sardinia— Biennial.— The leaves of this plan 



