American Cookery

page 12

Parsnips, are a valuable root, cultivated best in rich old grounds, and doubly
deep plowed, late sown, they grow thrifty, and are not so prongy; they may be
kept any where and any how, so that they do not grow with heat, or are nipped
with frost; if frosted, let them thaw on earth; they are richer flavored when
plowed out of the ground in April, having stood out during the winter, though
they will not last long after, and commonly more sticky and hard in the centre.

Carrots, are managed as it respects plowing and rich ground, similarly to
Parsnips. The yellow are better than the orange and red; middling siz'd, that
is, a foot long and two inches thick at the top end, are better than over grown
ones; they are cultivated best with onions, sowed very thin, and mixed with
other seeds, while young or six weeks after sown, especially if with onions on
true onion ground. They are good with veal cookery, rich in soups, excellent
with hash, in May and June.

Garlicks, though used by the French, are better adapted to the uses of medicine
than cookery.

Asparagus--the mode of cultivation belongs to gardening; your business is only
to cut and dress, the largest is best, the growth of a day sufficient, six
inches long, and cut just above the ground; many cut below the surface, under an
idea of getting tender shoots, and preserving the bed; but it enfeebles the
root: dig round it and it will be wet with the juices--but if cut above ground,
and just as the dew is going off, the sun will either reduce the juice, or send
it back to nourish the root--its an excellent vegetable.

Parsley, of the three kinds, the thickest and branchiest is the best, is sown
among onions, or in a bed by itself, may be drying for winter use; tho' a method
which I have experienced is much better--In September, I dig my roots, procure
an old thin stave dry

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