PARSNIPS. 
The Parsnip flourishes best, and gives the longest, largest, smoothest roots in a very deep, rich 
I — one that has been made rich with manure the previous year. Manure, especially if fresh, 
makes the roots somewhat ill-shaped. Sow as early in the spring as the ground can 
be made ready, in drills, from twelve to eighteen inches apart, and about an inch 
deep. Thin the plants to five or six inches apart. An ounce of seed will sow one 
hundred and fifty feet of drill veiy thickly. Six pounds of seed is the i:sual quantity 
sown on an acre. The part of the crop required for spring use can remain in the 
ground during the winter. If a portion is covered heavily with leaves, they can be 
dug at any time. A few can be stored in a pit or cellar. For feeding cattle, no root 
is superior to the Parsnip. In the Island of Guernsey, a few years ago, and perhaps 
the same state of things still exists, pigs and cattle were almost or entirely fattened on 
this root. "We have always thought that American farmers did not realize the value 
of this root. In field culture it would be advisable to make the rows wider apart, so 
as to admit the cultivator one way. Although from the ease with which corn is 
grown, particularly in the Western States, it has been thought that there is no great 
necessity for the culture of roots in this country, we have no doubt that their more 
general growth would be of material advantage in many ways, especially in the older 
sections of the country. Animals always thrive better, and are more healthy on a 
somewhat mixed diet in which roots form an important part. This fact our best 
farmers are fast learning. As the Parsnip is not injured by frost it seems well 
adapted to general culture. Every one who visits any of the agricultural exhibitions of Canada, 
must notice the great attention given to root culture in that country, as shown by the quantity 
and quality of those exhibited. There are several varieties of Parsnips, but we have found little 
difference, and the old Hollow Crow^n seems as good as any. Roots that are allowed to remain 
in the ground during the winter are better flavored than those dug in the fall. As the roots go 
very deep, and seem to have an unusually firm hold of the soil, if they are carelessly dug more 
than half will be broken, which is a great injury to the crop. 
PEPPERS. 
There are perennial shrubby or woody Peppers, and very beautiful plants they are when seen 
growing in their tropical homes. What we cultivate is an annual species, from India. The pod or 
fruit is in demand in every kitchen, and 
very large quantities are grown to supply 
our large cities and the manufacturers of 
pickles, and it is used somewhat freely in 
medicine. Sow the seeds early under 
glass, if possible, and transplant only when 
the weather has become steadily mild. If 
no hot-bed is to be had, prepare a seed- 
bed in a wann place in the garden, and 
sow, in the Middle and Northern States, 
in May, and transplant when the plants are 
about three inches in height. As usually 
only a few plants are needed, it is well to 
sow the seeds where the plants are to 
remain, and thin them out to about a foot 
apart. The fruit is often used green, but 
will be ripe in September. There are sev- 
eral varieties, ranging in height from one to 
three feet, while the fruit varies from the 
Little Cayenne to the great French Monstrous, six inches in length. Fig. 1 shows Long Red ; 
2, Cayenne ; 3, Tomato-formed ; 4, Monstrous, or Grossum. The Large Bell, and several other 
large sorts, differ little from the Tomato-formed, but larger. The Sweet Mountain, or Mam- 
moth, is very large, mild, with thick flesh, and is pickled, stuffed like mangoes. The engraving 
shows Cayenne of natural size ; all others are very much reduced. 
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