The varieties of the parsnip are but few.

1. Common, or Swelling Parsnip, is of ancient date, and good; but it is now superseded by the following:

2. Guernsey Parsnip, an improved variety of the common, and in much esteem.

3. Hollow Crown, or Headed, is of late introduction. It grows to a large size, and merits cultivation, being very hardy; it is tender in its flesh, and of an agreeable flavour. The author, however, has found but little difference between the taste of this and the other varieties when grown in the same soil. It is owing to the deep rich soil of Guernsey that the parsnips from that island are so much extolled.

Culture. The parsnip requires a good rich soil that has been trenched full twenty inches deep; and if it has been manured the year before, so much the better. In the course of trenching, care should be taken (as advised for carrots) that the earth be well broken, and that neither lumps nor stones are left to arrest the progress of the roots in striking downwards (this must be done a few days before it is wanted, in order that it may become settled): after it is levelled, the first fair day early in March, the seed must be sown, either broad-cast or in shallow drills. The broad-cast sowing depends on the space of ground sown, which, if light, may be lightly trod, and afterwards raked or harrowed, in order to cover the seeds equally and to smooth the surface; but in small gardens, drills are the most eligible. In neither case should the seed be sown too thick, as the plants will require to be finally left from eight to twelve inches apart; much however

depends on the nature of the ground. If the seed is sown in drills, these should be drawn shallow, full a foot apart, and the plants thinned in the rows to nearly that distance. In about three weeks the seeds begin to germinate; and when the plants are about two or three inches high, they will require the first thinning with a four-inch hoe, cutting up, at the same time, all weeds that may have arisen. Their second hoeing should be within a month afterwards, when they must be finally thinned out to the regular distance above mentioned; and should the ground be remarkably good, a greater distance will be required. After the second hoeing and thinning, the plants may probably require another weeding, till they are in full leaf, when they cover the ground, and bid defiance to any further interruption from weeds.

In the autumn, about October or November,— the roots will have nearly attained their full growth. When the leaves begin to turn yellow and decay, which is a certain sign of ther maturity, they may be dug up for use, as they are wanted. Parsnips are not liable, like carrots, to be injured by severe weather: however, the author made it a general rule to take the whole crop up before Christmas, clearing and laying them in sand, like other roots, under cover; where, if properly protected, they will continue good till May of the following spring.

In taking up parsnips, the greater their length, the better they keep; hence a trench should be opened of sufficient depth for a proper hold to be taken to pull them up, which is better than cutting them off with the spade.

43. PEA.- PISUM.

Pisum sativum. The Latin name of Pisum is supposed to be derived from Pisa (a town of Elis), where peas anciently grew in great plenty: the latter name has been often before mentioned.

The English name is evidently a corruption of the Latin, as both Tusser and Gerard (old English authors, who wrote in the reigns of Mary and Elizabeth) called it peason, which, by the omission of the two last letters, has formed the name of this popular vegetable for the last hundred years.

At what period the garden pea was first cultivated in England is left to conjecture; but it was most probably in the reign of Henry VIII.; though garden peas appear to have been rare even in the early part of Elizabeth's reign, and even those made use of were generally brought from Holland. But in the latter part of the same reign, gardening had made so considerable a progress, and, at the same time, the cultivation of peas, that a supply nearly sufficient to answer the demand, was raised in the vicinity of London; and since that time they have more than kept pace with the increased population of the immense metropolis; and through the art and industry of the gardener this luxury is now furnished so plentifully that green peas are often sold at 4d. and 6d. the peck.

Peas, when green, are a pleasant and nourishing food; but they are considered somewhat flatulent; though this quality may generally be corrected by the use of mint. They are excellent in sweetening the blood, and in correcting scorbutic humours.

The following method of keeping green peas and French beans is given by a celebrated French author (Sonninis): - Into a middling-sized stew-pan, filled with young green peas, put two or three table-spoonsful of sugar, and place the pan over a brisk charcoal fire. As soon as the peas begin to feel the heat, stir them twice or three times, and when they yield water, pour them out on a dish to drain; when drained, spread them out on paper in an airy room, away from the sun, and turn them frequently, that they may be dry the sooner. It is necessary, for their keeping, that they should not retain any moisture; for if they do they will soon grow mouldy. French beans may be managed in the same way, and will thus keep till the next season, nearly as well flavoured as when first gathered. Peas may be dried when gathered green; and are much better for soup than those gathered quite ripe.

As the two following very excellent dishes, made from green peas, may not be in the immediate recollection of young cooks, it will certainly augment the reputation of the gardener who recommends them.

The first is what has been frequently called delicious " green peas soup," made of " marrowfat" peas nearly full grown. For this purpose any of the new kinds (the old dwarf marrow being nearly lost) will answer; but none better than Knight's tall and dwarf green marrow, as the pulp which such peas produce is the principal thing wanted.

For making the soup, a good sized knuckle of

veal will be required, which must be put into three quarts of water; and by the time this is reduced by boiling, to nearly two, the strength of the knuckle will be mostly drawn out; but previously to this, the peas (full three pints or more), after being shelled, should be put in to boil (some boil the peas separately), and, when sufficiently soft, the whole should be strained off, the peas separated, and the pulp rubbed through a fine sieve. The pulp should then be mixed with what the veal was boiled in, and the whole should again be put into the stew-pan, with the addition of a good Cos lettuce (either the white or Silesia), some "powdered mint," with the other seasoning of pepper and salt according to the taste. The whole should be allowed to remain in a moderate stewing state till the lettuce is thoroughly done, when the soup will be ready for table, with thin toasted bread: some advise a little ginger, but that is optional.

The second dish, which was a favourite and fashionable one some fifty years ago, is made of the sugar pea, when young, dressed with the pods entire, requiring only the outside edges to be stripped off. These are to be put into a stew-pan with some good gravy, thickened with flour and butter, with a little mace, ginger, and nutmeg, and allowed to stew gently until the pods are quite tender, as they are unlike any other sort of pea, not having a tough coating inside the pod. The sugar pea dressed after this manner, forms a most delicate side dish at the table.

There are numerous varieties and subvarieties of the pea at present in cultivation : each successive