The
crown is short and narrow, elevated, and contracting gradually from the
shoulder, which is generally below the surface of the ground.

Seeds from America, Holland, and Germany, sown in the garden of the
London Horticultural Society, all proved alike; though some were
superior to others in the size of their roots, owing, it was thought,
both to a careful selection of seed-roots and to the age of the seeds.
It was found that new seeds uniformly produced the largest roots.

EARLY SHORT-HORN. _M'Int._

A recently introduced variety, similar to the Turnip-rooted, but
shorter. Very delicate and fine-flavored.

GUERNSEY. _Trans._

Panais Long, of the French.

The leaves of this kind grow much stronger and somewhat taller than
those of the Common Parsnip. The leaflets are also broader. The only
distinguishable difference in the roots is, that those of the Guernsey
Parsnip are the larger and more perfect, being sometimes three feet
long. Roots produced from seed obtained from Guernsey were evidently
much superior to those which were grown from seed raised in other
localities: from which it would appear that the Guernsey Parsnip is only
an improved variety of the Common, arising from soil and cultivation in
that island. Dr. M'Culloch states that, in Guernsey, its roots grow to
the length of four feet. In its flavor, it differs little from the
Common Dutch Parsnip.

HOLLOW-CROWNED. _Trans._

Long Jersey. Hollow-crowned Guernsey. Hollow-headed.

In this variety, the leaves are shorter and not so numerous as those of
the Common Parsnip. The roots are oblong, about eighteen inches in
length, and four inches in diameter at the shoulder, more swollen at the
top, and not tapering gradually, but ending somewhat abruptly with a
small tap-root. The crown is short, and quite sunk into the shoulder, so
as to form a hollow ring around the insertion of the stalks of the
leaves; and grows mostly below the surface of the ground.

It is a good sort for general cultivation, especially as it does not
require so deep a soil as either the Common, or Guernsey. There is
little difference in the flavor or general qualities of the three
varieties.

SIAM, OR YELLOW. _Thomp._

Panais de Siam.

This is said to be more tender and richer in flavor than any of the
other varieties. It is mentioned by Dr. Neill in the "Encyclopaedia
Britannica," and is described by M. Noisette as being yellowish in
color, and in form intermediate b