THE PARSNIP. 23 



which they possess when grown under more favorable con- 

 ditions. 



The Parsnip is always propagated from seeds sown an- 

 nually. As early in April as the soil becomes dry and warm, 

 prepare the land as for the Carrot and other esculent roots, 

 raking the surface fine and smooth ; and sow the seeds rather 

 thickly, in drills fifteen inches asunder, and an inch and a 

 half in depth. When the young plants are well up, thin 

 them to five or six inches apart, and cultivate in the usual 

 manner during the season. 



The roots are sometimes drawn for use early in Septem- 

 ber ; but they are at this season generally small, and compar- 

 atively flavorless. Their full size and excellence are not 

 acquired till the decay of the leaves, when they are ready 

 for harvesting. 



Harvesting. The Parsnip sustains no injury when left in 

 the open ground during winter ; and it is a common practice 

 to take up in the fall a certain quantity of roots to meet a 

 limited demand in the winter months, allowing the rest to 

 remain in the ground until spring. The roots thus treated 

 are considered to have a finer flavor ; that is to say, are bet- 

 ter when recently taken from the ground. 



In taking up the crop, remove the soil, and be careful not 

 to break or bruise the roots. The thrust of the spade that 

 easily lifts a carrot without essential injury, will, if applied 

 to the parsnip, break the roots of nine in ten at scarcely 

 half their length from the surface of the ground. As the 

 roots keep much fresher, and retain their flavor much better, 

 when taken up entire, the best method is to throw out a 

 trench beside the rows, to the depth of the roots, when they 

 can be easily, as well as perfectly, removed. They should 

 be dug in pleasant weather, and laid on the ground, exposed 

 to the sun for a few hours to dry ; after which remove the 

 foliage, and pack in sand, dried leaves, or common loam not 

 too moist. Thus treated, they will remain fresh, kept in 

 almost any location, either in the cellar or storehouse. 



UNIVERSITY 



