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PARSNIP

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Originally appearing in Volume V20, Page 868 of the 1911 Encyclopedia Britannica.
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PARSNIP , botanically known as Pastinaca sativa (or Peucedanum sativum), a member of the natural See also:

order See also:Umbelliferae, found See also:wild in roadsides and See also:waste places in See also:England and through-out See also:Europe and temperate See also:Asia, and as an introduced plant in See also:North See also:America. It has been cultivated since the See also:time of the See also:Romans for the See also:sake of its See also:long fleshy whitish See also:root, which has a See also:peculiar but agreeable flavour. It succeeds best on a See also:free sandyloam, which should be trenched and manured in the previous autumn, the manure being well buried. The See also:seed should be sown thinly in See also:March, in rows 15 to 18 in. apart, and finally thinned out to r ft. apart. The leaves will decay in See also:October or See also:November, when a portion of the roots may be taken up and stored in dryish See also:sand for immediate use, the See also:rest being See also:left in the ground, to be taken up as required, but the whole should be removed by See also:February to a dry cool See also:place, or they will begin to grow. The best sorts are the Hollow-crowned, the Maltese and the Student. Dusting the ground with See also:soot when See also:sowing the seed and again when the leaves appear will keep the See also:plants free from pests.

End of Article: PARSNIP

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