TUE PARSNIP. 195 



The Long White Carrot is of delicate flavor, is easily 

 cultivated, but does not keep well. In many old gar- 

 dens, the early plants are liable to the attacks of a small 

 grub, the larva of some insect ; it is therefore a useful 

 precaution to sow a moderate crop of the Early Home 

 variety in July. After sowing, it is only necessary to 

 thin the plants, and keep them clear of weeds. The 

 roots are stored- in winter in the manner of turnips. 



Carrot seed, being so extremely light, should be sown 

 when the weather is perfectly calm, disposed in drills 

 or rows and covered very lightly, say not more than half 

 an inch deep. To separate the seeds, which are apt to 

 stick together, let them be rubbed between the hands in 

 dry sand or earth. When the plants are up, they may 

 be thinned with a narrow hoe, or otherwise, so as to be 

 left from three to four inches apart, and if intended to 

 remain long in the ground, they may be left six inches 

 apart. The usual time for sowing the main crop in the 

 United States is from the first of May to the first of 

 June. 



The Parsnip [Pastinaca sativa) is novf less cultivated 

 in England than it was in Catholic times, when it was 

 a favorite accotapaniment to dried fish in Lent. To 

 some its flavor is not agreeable ; but is a very nutritious 

 vegetable, and of easy digestion. • Like the carrot, its 

 root is long and tapering, diff*ering chie^y in being ef 

 a whitish color. Its culture is also very much the same. 

 There is a variety with short roundish roots, called the 

 Turnip-rooted Parsnip, very well suited for garden cul- 

 ture. 



The parsnip is a sweet and wholesome vegetable, more 

 generally relished and eaten at American tables than 



