220 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 ro 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. 
