PARSNIP. 127 



with a view to growing for market, on account of its avail- 

 ability for shipping, but it possesses valuable properties 

 which recommend it as a food for stock. It generally 

 commands fair prices, and from the fact of its being com- 

 paratively non-perishable, the market is seldom glutted, 

 and should this perchance occur, and continue through the 

 season, the roots may be used to advantage for feeding 

 animals. 



Soil and Preparation. Parsnips require good, strong, 

 free soil, which may be prepared in the manner directed 

 for carrots, using one half more manure, and as the seed 

 is very light, and naturally weak in the germ, thick grow- 

 ing is essential. They may be sown from early spring 

 until June, but early sowing is advisable, as the 

 seed will not germinate well in hot, dry weather. The 

 after-culture is exactly the same as directed for car- 

 rots, and in fact the remarks under that head in 

 reference to harvesting, marketing, etc., are in the main 

 applicable to this crop. Parsnips are usually taken up 

 and stored late in the fall to be ready for winter market- 

 ing, but they are perfectly hardy, and when grown solely 

 for seed may be left until spring, when they should be 

 taken up, selections made, and the best transplanted, and 

 cultivated as directed for carrots, having the rows four 

 feet apart. The seed should never be grown in sections 

 where the Wild Parsnip grows, as it will mix and be 

 spoiled. The seeds are produced in clusters or heads, and 

 two seeds always grow together, lying the one na.t against 

 the other. When these seeds part, the heads should be 

 cut, as such are ripe, and after drying in a loft, they can 

 be thrashed, passed through the fan-mill twice, and 

 cleaned by No. 10 sieve. 



It ripens unevenly and requires repeated cuttings. It 

 will seldom germinate more than one year. 



Varieties, That known as the " Long Smooth Cup " 



