70 THE SEED-GROWER. 
them remain on the ground exposed to the sun to dry 
for a few days, or longer, if weather continues clear. 
In the barn or drying-house they should be allowed to 
become thoroughly dry before threshing. 
Threshing, Cleaning, Etc.—All these operations 
are similar to celery, which see. 
Market.—The foliage of parsley being largely used 
for garnishing and for flavoring, much seed is sold, 
nearly all of which, amounting to thousands of pounds, 
comes from Europe. The little, however, that is grown 
here, has proved to be equal to foreign seed in quality, 
indicating that there is no necessity for importation, but 
that all we use could be grown to profitable advantage 
by ourselves. 
Four to five hundred pounds of seed to the acre is 
the average yield, but this has been greatly exceeded. 
Prices paid to European growers, laid down in New 
York, range from ten to thirteen cents per pound, ac- 
cording to variety. 
PARSNIP. 
This vegetable seeds in the second year; the best soil 
for it is a rich, sandy loam. No attempt should be 
made to grow seed where wild parsnip abounds, for 
mixture will surely result, and the seed produced will 
be unfit and unreliable. 
It is perfectly hardy, and roots are left in the ground 
over winter. To have first-class seed, roots should be 
dug up and sorted over in the spring, and only the 
smooth, straight and finest specimens selected for re- 
planting. These are set out in rows four feet apart, six 
inches in the row; until so covered with foliage as to 
prevent growth of weeds, there should be constant cul- 
tivation. 
