_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 in
earth; they are richer flavored when plowed out of the ground in
April, having stood out during the winter, tho' 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 or red;
middling fiz'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_, tho' 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