22o Gardening 



weeding among them difficult. It is often advisable, 

 therefore, to cultivate the rows before the seedlings are 

 up. This can be done by drawing a fine-toothed rake 

 quickly along between the rows in such a manner that 

 a thin layer of fine dirt is thrown over the planted seeds. 

 This not only covers small weeds, but it keeps a crust 

 from forming on the soil and makes it easier for the little 

 plants to push through. 



PARSNIPS AND SALSIFY 



These two crops are the most hardy of the standard 

 root vegetables. They are long-period crops, requiring 

 for best development about 5 months of continuous 

 growth. In the northern states the seed is planted as 

 soon as the danger of frosts is past, and the roots are 

 ready for use in late autumn. They may be dug and 

 stored in the fall, or they may be left in the ground and 

 dug as needed during the winter and early spring. The 

 roots must be used before warm weather arrives, however, 

 for then the flower stalks are produced and the roots be- 

 come worthless as food. In the South these crops are 

 not much planted, but they can be grown if the seed is 

 planted rather late in summer. 



The long taproots of the parsnip and salsify develop 

 best in deep, loose soil. Careful spading to a depth of 

 8 or even 10 inches is advisable. It is sometimes stated 

 that a development of large, well-shaped roots is pro- 

 moted by making a hole a foot deep with an iron bar, 

 filling the hole with loose, rich earth, and then planting 

 the seed at the top. 



