The Camden weekly journal. [volume] (Camden, South-Carolina) 1853-1861, 1853-05-17
Ehon, the Southern Aqriculturist.
ParSnip.

The parsnip is native of England; but m.
proved by cultivation. 1t is biennial, as most
tap.rooted vegetable plants are, and is ndisen.
Gus in England; it has been found in natural
state in other countries Of the south of Eu-
| rope.
Parsnips contain very considerable portion
of sugar. and are more nourishing than carrots
or turnips Marmalade, made with parsnips
and a small quantity of sugar, cxcites appe.
tites, and is said to be a very proper food for
couvalescents. Wine made from these roots,
approaches nearer to the malmsey of Madeira
and the Canaries, than any other. 1t is made
with little expense or trouble, and onl y requires
few years to make it as agreeable to the pa
late as it is wholesome TO the body.
Parsnps, exclusive of their well known use
with salt fish and salted meats, form what may
be called an elegant side dish at table, when,
after being boiled, (not too soft,) they are dip.
ped in thin batter of -four, butter and eggs, and
afterward fried brown. The parsnip is pro-
fitable and desirable root for winter and early
spring use being wholesome and nourishing
and it should be cultivated abundantly in eve
ry vegetable garden, not only for domestic use.
1t will be found profitable esculent to the
market gardiner.
Such, then, Is the parsuip as a horticultural
vegetable; for agricultural purposes, it possess
es many valuable properties Cows feed fine
y on their roots, and will yield an abundance
of milk of a very rich quality-the butter is
improved in appearance and flavor. In France
and Germany, they, as well as carrots. are
sown for this purpose, and are fed not only to
cows and sheep, but with hay to horses and
working oven. My friend, the late Hon. j. r.
Poinsett, often spoke of their good qualities,
and remarked that an improved appearance was
alwaysto be seen in the coat of the horse in
few weeks after feeding.
There are two or three varieties of parsnips
that now supersede the common variety: The
Guernsey and the Holloao Crown are the best;
the latter grows toa large size, and merits gen.
eral cultivation, being very hardy; it is tender
in its flesh and of an agreeable flavor; but the
favor is principally owing to the deep, rich
soil.
Culture.-Thc parsnip requires good rich
soil that has been worked or trenched at least
twelve inches deep, and if it has been previous
ly manured, it will he better. In trenching,
care should be saken that the earth be well bro.
ken and pulverized, so that nothing will pre-
vent the roots in striking downward>; the seed
should then be sown in shallow drills. Ii the
seed is good, care should be taken not to sow
too thick, as the plants will require to be thin
ned and left from eight to ten inches apart, and
if the ground is very rich, twelve inches will
not be too much space. The seeds will ger
inmate in good weather in ten or twelve days,
and when the plants are two or three inches
high, they will require the first thinning with
hue about four inches wide, cutting up at the
same time all weeds and grass that may have
appeared. The second hoeiug should be within
a month afterwards, when they must be finally
ihnned out to the regular distance above me.l-
toned. After the second hoeing the thinning,
the plants may probably require another till
they are in full leaf, when, if they have been
planted in rows twelve to fifteen inches, they
will cover the ground and take care of them
selves. In October, the roots will nearly. have
attained their full growth, but in our mild eli,
mate they continue to grow until the close of
and may be permitted to remain in
the ground and taken up as they are wanted
for use.