e Ground, and Sowing._--"The seed should be sown as
early in spring as the ground is in good working condition. As most of
the varieties have long fusiform roots, ordinary ploughing will not stir
the soil to a sufficient depth for their greatest perfection; and, as
the amount of the crop mainly depends on the length of the roots, it is
of the first importance to provide for this fact by making the ground
fine and friable above and below, to the depth of at least fifteen
inches: eighteen or twenty would be better. When the soil has thus been
thoroughly pulverized, level off the surface, and rake it fine and
smooth, and sow the seed in drills fourteen inches apart and an inch
and a half deep; allowing half an ounce of seed for one hundred feet of
drill, and from five to six pounds to the acre. When the young plants
are two or three inches high, thin them out to about six inches in the
rows; and, as they transplant readily, any vacant space can be filled by
resetting the surplus plants. Keep the earth between the rows loose, and
free from weeds, and also the spaces in the rows, until the leaves cover
the ground; after which, little further care will be required. The roots
will attain a good size by the middle of September, from which time a
few may be drawn for present use; but the Parsnip is far best at full
maturity, which is indicated by the decay of the leaf in October."

_Harvesting._--The Parsnip sustains no injury when left in the open
ground during winter; and it is a common practice to take up in the fall
a certain quantity of roots to meet a limited demand in the winter
months, allowing the rest to remain in the ground until spring. The
roots thus treated are considered to have a finer flavor; that is to
say, are better when recently taken from the ground.

In taking up the crop in autumn, which should be done just previous to
the closing-up of the ground, be careful to remove the soil to a
sufficient depth, so as not to injure the roots. The thrust of the spade
that easily lifts a Carrot without essential injury, will, if applied to
the Parsnip, break the roots of nine in ten at scarcely half their
length from the surface of the ground. As the roots keep much fresher,
and retain their flavor much better, when taken up entire, the best
method is to throw out a trench beside the rows, to the depth of the
roots, when they can be easily, as well as perfectly, removed. They
should be dug in pleasant weather, and laid