Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 3, 1802).djvu/367

PAR nip, is indigenous. It grows on the bi)rdfr,s of ploughed tit Ids, in calcareous land, and flowers in the month of June or July. — As no cattle will touch this weed, it ought to be carefully eradicated. In a cultivated state, this plant is known under V e name of the Garden Parsnip ; which requires a rich deep loam, though it will also thrive in sandy soils : on the contrary, wet and stirf land is very unfavoi.rable to its growth. Parsnips are propagated by seed, vhich should be sown in the months of February or March ; and like- wise in autumn, immediately after the seed is ripe : as otherwise the young plants will be over-run with weeds. If the seed be broad-cast, the plants m-T^t be thinned to the distance of 10 inches, or one foot, asunder : in case it be drilled, the rows ought to be 18 inches npart .; the roots being also left at the dis- tance of 10 inches from each other; horse-hoed twice ; and earthed up after the second operation, but not so as to cover the leaves. — They are very hardy ; and, if allowed to remain in the ground, are not in- jured by the severest frost. Parsnips are of great value both for feeding cattle, and likewise for culinary purposes. They are re- puted to b(5 equal, if not superior, to carrots, for pifs, which eat them with avidity, and fatten speedily, while llieir flesh becomes much whiter. If washed clean, and sliced among bran, horses eagerly devour the parsnip-roots, and thrive well ; nor are they easily heated, or liable to the disorders that often attack these useful animals, when fed with corn. Parsnips fatten sheep and oxen in a very short time ; and the as- sertion of the Jersey Society of P A R [34,- Agriculture, that these roots " unll fatten a lean least in three months," has been verified by the experience of the Rev. Dr. De Salts, on whom the Society for the Encou- ragement of Arts, &c. in 17;)9, conferred their silver medal, for the cultivation of those excellent roots, for the above-stated pur- pose. — Hence (hey are particularly valuable as a winter food. The beef of cattle fattened on them, to- gether with hay, is said to excel that produced from the best pas- tiu-es alone : — the milk of cows thus fed, is not only richer, but yields butter of a fine satfi-on-co- lour, which is equal to that ob- tained from them, when feeding on the most luxuriant masses. It parsnips are to be housed, they ought to be taken up, when the leaves begin to decay, and these should be cut oft' three or tour days before they are stored. It is not, however, advisable to dig them out early in the morning, be- fore the dew is dissipated .; as the leaves then contain a scalding fluid, and excite blisters, which continue troublesome for several days. Considered as human food, pars- nips are preferable to carrots j be- ing exceedingly nom-ishi ng, and less flatulent than the latter. In the North of Ireland, the former are brewed with hops; and, when fermented 'ith yeast, afford an agreeable beverage : they may also be preserved in sand for culinary use : and, if reduced to a dry$tHc, by cutting them in oblong slices,, which ought to b- suspended on strings, either in a warm room, or the open air, such roots will remain sound for any period of time. Hence, they pronii.se to be of con- siderable service on long vovages ; for, by soaking ihem in warm wa- ter