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GARDENING FOR THE SOTITTI. 



do not differ so much as the wild and cultivated car- 

 rot. By ten years' culture, Prof. Buckman in England 

 succeeded in producing the garden variety from the wild 

 sort. This plant is of the hardiest nature, being improved 

 by remaining in the ground exposed to frost during the 

 winter. The best variety for the garden is the Hollow- 

 crown or Sugar Parsnip. Its' roots are smoother, more 

 handsome, and better flavored than the other varieties. 

 It is distinguished by the cavity which crowns the root. 



Parsnips like a rich, sandy loam, the more deeply dug 

 the better. They do exceedingly well on rich bottom 

 lands, but do not succeed well in stiff clays. The manure 

 should be applied to a previous crop. 



Parsnip seed can be sown any time in spring before the 

 hot, dry weather comes on, which will prevent it from 

 vegetating freely. Scatter the seed thinly in drills fifteen 

 inches apart, and when the plants appear, thin them to 

 ten or twelve inches asunder. The culture in other 

 respects is the same as that of the beet. The roots in cold 

 climates are taken up and stored, if required for use in 

 frosty weather, but the flavor is improved by exposure to 

 the winter frosts, and they are commonly left where grown 

 until spring, when if taken up before growth commences 

 they will keep some weeks. 



For Seed. — A few of the best roots may be taken up 

 and set out two feet apart in a border ; but they do better 

 to remain undisturbed. The seeds cannot be depended 

 on for more than one year. 



Use. — The parsnip is a very wholesome and nourishing 

 root, though its peculiar sweetish taste is disliked by many 

 persons. It is, however, an agreeable addition to our sup- 

 ply of winter vegetables. Its fattening properties are 

 great, and it is therefore an excellent root for feeding all 

 kinds of farm stock. Cows fed upon it will yield milk 

 abundantly, and butter of the best quality. 



