PARSNEP. 
19 
will suit, it dry and not too rich. Sow in February, [soon as the frost is well 
out of the ground,] March, or early in April, in one or more beds, either in 
drills nine inches asunder, or broad-cast, and rake in. The plants should be 
thinned to nine inches distance, to give room for proper growth in the roots ; 
for use in August, September, October, and thence till the following spring. 
On the approach of frost, take up some roots, and preserve them in sand. A 
sowing may be made the third week in June, where young roots are wanted 
!n winter. 57 
The Siberian, or single-leafed parsley, is cultivated in fields. It may be 
sown very early with oats or other spring grain, mixed with grass seed.— 
See Encyc. of Agr. parag. 5081. 
Uses. —This herb is much used-and highly valued for culinary purposes as 
a pot-herb, for garnishes, -&c. The Hamburgh parsley is esteemed for its 
larsre, carrot-like root, drawn in autumn and winter for the table. In field 
cultivation it is said to be a preservative from rot in sheep, and efficacious in 
curing greasy and surfeited horses, &c.— See New England Farmer , vol. vi, 
page 182. 
PARSNEP. 
Pastinaca sativa. — Panais , Fr.— Pastinalce , Ger. 
Loudon observes, that “ There is only one variety of the Parsnep in ge¬ 
neral cultivation in Great Britain, but the French possess three—the Coquaine. 
the Lisbonaise , and the Siam,. The Coquaine , Hr. Maculloch informs us, 
(Caled. Hort. Mem. vol. i, p. 408,) is much cultivated in Guernsey and Jer¬ 
sey. The roots run sometimes four feet deep, and are rarely so small in cir¬ 
cumference as six inches, having been known to reach sixteen. The leaves 
of this variety grow to a considerable height, and proceed from the whole 
crown of the root. The Lisbonaise does not extend to so great a depth as the 
Coquaine; but the root is equally good in quality, and what is lost in length 
is gained in thickness. The leaves are small and short, and only proceed 
from the center of the crown. The Siam has a root of a yellowish color, 
not very large, but tender, and more rich in taste than the other varieties. 77 
Soil. —The soil should be light, deep, and free from stones. It should be 
dug or trenched before sowing, one good spade deep, at least, (some writers 
say two spades deep.) being careful to pulverize the soil thoroughly, that the 
roots may have no obstruction to prevent their running down long and 
straight. If the soil be proper for them, it is said they will not require much 
manure ; and what is used should be perfectly decomposed, or, if recent, be 
