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Parsnip

THE cultivated Parsnip has been produced as a vegetable for eating since early Roman times. The roots, which are the edible part, afford starch abundantly, containing also as chemical constituents albumin, sugar, pectose, dextrin, fat, cellulose, mineral matters, and water, but less sugar than carrots, or turnips. The volatile oil with which this root is furnished causes it sometimes to disagree, and gives a flavour of characteristic peculiarity thereto. Parsnips are highly nutritive, and make a capital supplement to salt fish in Lent. In Gerarde's day Parsnips were known as Mypes. They require careful cooking, without excess of water, else the sugar is mainly boiled out. "Soft words," says an old adage, "butter no Parsnips." The roots may be stewed with advantage so as to retain their principal qualities. "Take nice Tender Parsnips, and cut them in rings; put them into a stewing-pot in layers, sprinkling over them some sugar (perhaps a little flour), and adding butter (a small piece between each layer); pour three-quarters of a pint of water over, and let it simmer for two hours, giving the pot an occasional toss." For Parsnip fritters: "Wash, and scrape the Parsnips, and cut them in slices; cover them with boiling water, and cook them until tender; then mash them