220 THE VEGETABLE CULTIVATOR. 



The varieties of the parsnip are but few. 



1. Common, or Swelling Parsnip, is of ancient 

 date, and good ; but it is now superseded by the 

 following : 



2. Guernsey Parsnip, an improved variety of the 

 common, and in much esteem. 



3. Hollow Crown, or Headed, is of late introduc- 

 tion. It grows to a large size, and merits cultiva- 

 tion, being very hardy ; it is tender in its flesh, and 

 of an agreeable flavour. The author, however, has 

 found but little difference between the taste of this 

 and the other varieties when grown in the same soil. 

 It is owing to the deep rich soil of Guernsey that 

 the parsnips from that island are so much extolled. 



Culture. The parsnip requires a good rich soil 

 that has been trenched full twenty inches deep ; and 

 if it has been manured the year before, so much the 

 better. In the course of trenching, care should be 

 taken (as advised for carrots) that the earth be well 

 broken, and that neither lumps nor stones are left 

 to arrest the progress of the roots in striking 

 downwards (this must be done a few days before 

 it is wanted, in order that it may become settled) : 

 after it is levelled, the first fair day early in March, 

 the seed must be sown, either broad- cast or in 

 shallow drills. The broad-cast sowing depends on 

 the space of ground sown, which, if light, may be 

 lightly trod, and afterwards raked or harrowed, in 

 order to cover the seeds equally and to smooth the 

 surface ; but in small gardens, drills are the most 

 eligible. In neither case should the seed be sown 

 too thick, as the plants will require to be finally left 

 from eight to twelve inches apart ; much however 



