PARSNIPS. 



173 



BOW the seed early and quite thick and then to thin out in order 

 to be sure of having a good stand of 

 plants. The seed germinates rather slow- 

 ly. It is a very hardy crop and may be 

 left in the ground until late autumn or 

 even over winter. In fact, many believe 

 that freezing parsnips in the ground im- 

 proves their quality. They may be safely 

 pitted outdoors by putting them in heaps, 

 covering with a few inches of hay or 

 straw and then a foot of earth. Treated in 

 this way, they can be taken out at any 

 time during the winter or early spring. 

 It is not advisable to leave the crop in 

 the ground over' winter, since it cannot 

 then be dug out until the frost -is out of 

 the ground in the spring, by which time 

 the demand for parsnips will have consid- 

 erably lessened. If kept in an ordinary 

 cellar, they should be covered with earth 

 or sand to prevent wilting. 



Ir marketing the parsnip, it is often 

 customary after trimming off all side 

 shoots, to sell them by the basket without washing. A far bet- 

 ter and more equitable plan is to sell them by weight. In some 

 of the best markets, the roots, after being carefully washed 

 and trimmed, are packed evenly in boxes, sixteen inches square 

 and eight inches deep, which hold just a bushel. Packed in this 

 way, they present a very neat appearance. 



The Hollow Crown or Student Parsnip is the best kind to 

 grow for table use. 



Turnip Rooted Parsnip, which is short and round, is used 

 to some extent. It is a good form on light soils, but for rich land 

 the Hollow Crown is to be preferred. 



PARSLEY. (Carum petroselinum.) 

 Native of Sardinia — Biennial. — The leaves of some varieties 

 of this plant are used in a fresh state for garnishing and sea- 

 soning, and in the case of a few kinds the fleshy roots are used. In 



Fig-ure 85— Hollow 

 Crown Parsnip. 



