122 Southern Oardener^s Practical Manual 



shallow cultivation is necessary. Two rows, fifty feet 

 long, will furnish a family supply. 



The varieties are few. The best for the family garden 

 are the Hollow Croivn, or Sugar Stump -rooted, and the 

 Student. The former produces larger roots of fine flavor, 

 but the latter is more delicate, having less of the charac- 

 teristic taste and odor of the species. 



The simplest way to prepare this root is to wash, 

 scrape and boil whole, putting it into boiling water 

 slightly salted. When perfectly done, serve whole. Slice 

 lengthwise, take out the woody heart and season with 

 butter, salt and pepper while hot. Prepared in this way 

 it is peculiarly rich and marrowy. After boiling, pars- 

 nips may be thoroughly mashed and fried in batter. 

 This somewhat disguises the peculiar parsnip taste to 

 which some object. 



To save seed, either leave the roots where they have 

 grown, or transplant in spring to some convenient 

 border some of the finest roots. When ripe, cut the 

 stalks and hang in a house to dry before rubbing out 

 the seed. Fresh seed should be used. There are no 

 known enemies to this plant. The roots not needed for 

 the table may be fed to stock. They are more nutritious 

 than the mangelwurzel beet or the turnip. 



PEAS 



Known as English peas and garden peas. This is an 

 annual legume adapted to every part of the United 

 States. In different localities it is planted at different 

 times from November to May, and for a late crop in 



