178 
A KITCHEN GARDEN 
PARSNIPS AND SALSIFY. 
Alongside of the permanent bed, plant parsnips and 
salsify. Parsnip seed germinates slowly and quickly 
deteriorates by age, therefore early sowing and seed 
of unquestionable freshness are of primary import¬ 
ance. The subsoil should by all means be thoroughly 
loosened by the subsoil plow, unless it is naturally 
of a loose, friable texture. When it is borne in mind 
that parsnip roots grow wholly under ground, and 
when well grown measure over eighteen inches in 
length, the necessity for this will be seen at once. 
Sow in drills and thin to five inches apart. Parsnips 
may safely be left in the ground all winter, as frost 
greatly improves them in saccharine quality. 
Salsify or oyster plant, as the name implies, pos¬ 
sesses the flavor of the oyster to a marked degree, 
and is highly esteemed by many on this account. It 
should have the same treatment in every respect as 
directed for the parsnip, and like it, too, is improved 
by frost. In the ground adjoining the parsnips and 
salsify, plant such vegetables as lettuce, spinach, 
radish, peas, bush beans, onions, kohl rabi, early cab¬ 
bage, cauliflower, early potatoes and sweet corn. 
These mature nearly in the order named, and in time 
enough to be succeeded by other vegetables which 
will be mentioned hereafter. 
LETTUCE, SPINACH AND RADISH. 
Seed of lettuce, spinach and radish should be 
sown broadcast and as early as possible, with later 
sowings at intervals of about two weeks for a succes- 
