THE 
GARDEN YARD 12 
you know. There need be no waste where 
stock is kept, because the ragged roots make 
excellent feed. The Hollow Crown and the 
Student varieties are the standards. A good 
crop is 500 to 600 bushels to the acre, but 
under good conditions, this can be bettered. 
No serious pests or diseases consume the pars- 
nips, so men and stock get all that grow. 
SALSIFY. 
The salsify plant tastes so like an oyster that 
it is called the oyster plant. It is grown for 
kitchen use only, not for stock. Like its 
cousin, the parsnip, it must be sown in deep, 
rich soil and given the whole season to mature. 
Salsify can be left in the ground all winter, un- 
less it is needed for the late winter or early 
spring market. The seeds sprout quickly and 
may be sown as early as the soil is ready. Like 
beet seed, the salsify seed is really a fruit, 
long and hard like a stick, and it is somewhat dif- 
ficult to use a seed drill in sowing them. An 
ounce of seed sows only about 70 feet of drill; 
an acre requires eight to ten pounds and a 
good yield is from 200 to 300 bushels per acre. 
There are no serious insects or diseases. 
There are two important modifications of 
salsify known as Black Salsify and Spanish 
