24 ESCULENT ROOTS. 



If the roots which have remained in the ground during 

 winter be taken up in spring, and the tops removed as before 

 directed, they may be packed in sand or earth, and will re- 

 main fresh, and in good condition for use, until May or 

 June. 



Use. The use of the Parsnip as an esculent is well 

 known. The roots are considered healthful, and are es- 

 teemed for their delicate, pleasant flavor. They contain a 

 considerable portion of sugar, and are considered more nu- 

 tritive than carrots or turnips. 



Aside from the value of the Parsnip as a table vegetable, 

 it is one of the most economical roots for cultivation for 

 farm-purposes, as it not only produces an abundant and 

 almost certain crop, but furnishes very nourishing food par- 

 ticularly adapted to and relished by dairy-stock. 



Varieties. The varieties are as follow : 



Common, or The leaves of the Common, or Dutch Pars- 

 Dutch. Trans. . 



LONG SMOOTH m P' are strou o an d numerous ; generally two 

 feet long or high. The roots are from twenty 

 to thirty inches in length, and from three to four inches in 

 diameter at the shoulder, regularly tapering to the end, oc- 

 casionally producing a few strong fangs. The crown is 

 short and narrow, elevated, and contracts gradually from 

 the shoulder, which is generally below the surface of the 

 ground. 



Seeds from America, Holland, and Germany, sown in the 

 garden of the London Horticultural Society, all proved 

 alike ; though some were superior to others in the size of 

 their roots, owing, it was thought, both to a careful selection 

 of seed-roots, and to the age of the seeds. It was found that 

 new seeds uniformly produced the largest roots. 



Early A recently introduced variety, similar to the 



Mclnt Turnip-rooted, but shorter. Very delicate and 

 fine-flavored. 



