on the ground exposed to the
sun for a few hours to dry; "and when all the earth is rubbed off them,
and their leaves cut off to within an inch of their crowns, they may be
stowed away in sand, dry earth, or in any dry, light material most
convenient." When thus packed, they will keep well in almost any
location, either in the cellar or storehouse.

If the roots which have remained in the ground during winter be taken up
in spring, and the tops removed as before directed, they may be packed
in sand or earth, and will remain fresh and in good condition for use
until May or June.

_To raise Seed._--In April, thin out the roots, that have been in the
ground during the winter, to about eighteen inches apart; or, at the
same season, select a few good-sized and symmetrical roots from those
harvested in the fall, and set them eighteen inches apart, with the
crowns just below the surface of the ground. They will send up a stalk
to the height and in the manner before described, and the seeds will
ripen in August. The central umbel of seeds is always the largest, and
is considered much the best.

_Use._--"The Parsnip is considered as a wholesome and nutritious article
of food, and is served at table in various styles in connection with
salted meats and fish. The roots, aside from this manner of using, form
what may be called an excellent side-dish; when, after being boiled, not
too soft, they are dipped in thin batter of flour and butter or the
white of eggs, and afterwards fried brown."

They contain a considerable portion of sugar, and are considered more
nutritive than carrots or turnips. The roots form a common ingredient in
soups; and are sometimes used for making bread, and also a kind of wine
said to resemble Malmsey of Madeira.

Aside from the value of the Parsnip as a table vegetable, it is one of
the most economical roots for cultivation for farm purposes, as it not
only produces an abundant and almost certain crop, but furnishes very
nourishing food particularly adapted to and relished by dairy-stock.

_Varieties._--The varieties, which are not numerous, are as follow:--

COMMON, OR DUTCH. _Trans._

Swelling Parsnip. Long Smooth Dutch.

The leaves of this kind are strong and numerous; generally about two
feet long or high. The roots are from twenty to thirty inches in length,
and from three to four inches in diameter at the shoulder, regularly
tapering to the end, occasionally producing a few strong fangs.