PARSNIP. The cultivated parsnip (Pastinaca saliva) is a native of England, and ranks amongst the hardiest of kitchen-garden produc tions, as is proved by the fact of its having withstood the intense frost of 1833, In the open ground. There are four varieties, namely, the Common, Guernsey, Hollow-crowned, and Round or Turnip-rooted. The Hollow-crowned has been found the best. The mode of culture is very simple. The soil ought to be deep and rather light, but by no means adhesive ; and It should be trenched to the depth of at least two feet. In order that the roots may be clean and sound, fresh manure should not be applied ; indeed if the soil be in tolerably good condition, no manure is required ; and on the contrary, if it be poor, a more liberal supply should be given hi the previous season, so that any immediate application along with the parsnip crop is not requisite.
The seed should be sowu in March, and as early in that month as the weather and state of the soil will permit, in shallow drills eighteen inches apart, the plants being afterwards thinned to from 8 inches to a foot asunder in the rows. The roots aro not in perfection for culinary purposes till their first season's growth is completed, which is indicated by the decay of the greater part of the leaves.
Some may be then taken up, their tops cut off, but not too closely, and the roots stored in sand in a cool place, so as to guard against the stimuli of light and heat as much as possible. This precaution of storing in the early part of winter is only necessary in case of frost becoming so severe as to render tho operation of removal difficult ; but the whole of the crop should be taken out of the ground before vegetation recommences in the spring, and treated as above.
Besides the use of the roots for the kitchen, a wine is sometimes prepared from them. Abounding in saccharine matter, they afford by distillation an ardent spirit, the process of fermentation being facili tated by the addition of a small portion of malt liquor.
Tho large Guernsey parsnip will yield under good cultivation I0 or 12 tons per acre of a moat nutritive food for cows and pigs, for which the roots should be steamed or boiled.