88 MARKET GARDENING 



XV. PARSNIP 



Soil. Sandy loam is best adapted to the growing 

 of parsnips. Heavy soils tend to produce roots irregular 

 in shape and with numerous fibrous roots. 



Planting. The seed should be sown in drills as soon 

 as the ground can be gotten into shape in the spring. 

 The rows should be sixteen to twenty inches apart and the 

 plants four to seven inches apart in the row, depending 

 upon the richness of the soil and the size of the roots desired. 

 The whole season is required to mature this crop. 



Har/esting and Storing. The roots are dug out in 

 the fall and the tops cut off about one inch aljove the 

 crown. The roots are then ready for storing. In digging 

 the roots, it is a good plan to plough along one side, or 

 both sides of the I'ow, ploughing awaj' fi'oni the plants. 

 This leaves the I'oots partly exposed and easily dug. 



The roots may be stored in pits out of doors, or in 

 cellars. If stored in a cellar, the roots should be kept buried 

 in moist sand to prevent their shrivelling. 



Parsnips are hardy and may be left in the ground over 

 winter. The claim is often made that freezing improves 

 the quality. 



XVI. SALSIFY 



This vegetable, because of its flavor, is generally known 

 as " oyster plant." Its cultural requirements are the same 

 as for the parsnip. 



XVII. PEA 



Soil. The pea does well on a variety of soils if 

 well supplied with humus. The lighter soils are best for 

 early results, but for the main crop and heavy yields, heavier 

 soils are best. 



