SECTION II 



LONG-ROOTED VEGETABLES 



NO one can look at the long, tapering root of a Parsnip 

 or I'arrot without realizing the great depth of loose soil 

 such a rout demands for its sustenance and perfect 

 development, the freedom which must be given to its downward 

 eouise. and the indifferent results which would perforce accrue 

 were that cuursr hindered or thwarted by obstruction in the 

 shape of hard, almost impenetrable soil ! And it is upon this 

 realization that all operations governing the production of 

 tap-rooted subjects must pivot and be firmly and irrevocably 

 based. There is. indeed, little to be gained from the attempt 

 to grow tap-roots upon an ungrateful, hard-working, compact- 

 lying soil, or upon ground that is begrudged the necessary spade- 

 work. The possessor of shallow or hard soils, therefore, should 

 confine his ambitions to the cultivation of round, or turnip- 

 muted varieties, in which nearly all vegetables have repre- 

 sentatives 01 substitutes. I ha vr mentioned spade-work : this 

 and tap-rooted vegetables air indissoluble partners where 

 the former is lacking, the attempted production of the latter is 

 sheer waste of time. Of course, the class of vegetables under 

 consideration can be. ami are often, grown upon poor, neglected 

 soils, and by indifferent, careless gardeners; but I fear the 

 resulting specimens do not accord with my definition and con- 

 ception of a desirable vegetable, or come within the catego; 

 culinary digestible^ which should form part of our daily menu ! 

 A gOOO-sized, tender, easily-cooked root is my objective ; and 

 nothing tends to produce this desirable article of food as first, 

 deep digging, of any and every effective character ; second, subsoil 

 manuring, to accompany the digging ; and third, but not 1 

 top-spit and surface cultivation with a sufficiency of moisture. 

 AN the aid of frost and wind is very desirable in the desiccation 



