"Parsnip" Quotes from Famous Books
 ... live coal, in scarlet light; and lastly, a perfect ruby, which no sum less than twenty-five hundred dollars could purchase. From him we learned the curious fluctuations of fashion in regard to jewels. Turquoises were just then in the ascendant; and one of the proper tint, the size of a parsnip-seed, could not be had for a hundred dollars, the full value of a diamond of equal size. Amethysts of a deep plum-color, though less beautiful than the next paler shade, command very high prices; while jacinth, beryl, and ...
— The Atlantic Monthly, Volume 15, No. 87, January, 1865 • Various
... the day I observed them eat the inner part of the young and succulent stem of a large coarse plant with a ternate leaf, the leafets of which are three loabed and covered with a woolly pubersence. the flower and fructification resembles that of the parsnip this plant is very common in the rich lands on the Ohio and it's branches the Mississippi &c. I tasted of this plant found it agreeable and eat heartily of it ...
— The Journals of Lewis and Clark • Meriwether Lewis et al
... Longears and Papa Littletail hurried from the underground house to rescue Sammie, Mamma Littletail was much frightened. She nearly fainted, and would have done so completely, only Jane Fuzzy-Wuzzy brought her some parsnip juice. ...
— Sammie and Susie Littletail • Howard R. Garis
... reed-like, surrounded with long ribbons of grass. In the ditches hereabout, and beside the brook itself, the meadow-sweet scents the air; the country-folk call it 'meadow-soot.' And in those ditches are numerous coarse stems and leaves which, if crushed in the fingers, yield a strong parsnip-like smell. The water-parsnip, which is poisonous, is said to be sometimes gathered for watercress; but the palate must be dull, one would think, to eat it, and the smell is a sure test. The blue flower of the brooklime is not seen here; you must look for it where the ...
— Round About a Great Estate • Richard Jefferies
... biennial vegetable, resembling a small parsnip, and as easily grown. When properly cooked, its flavor resembles the oyster, whence its name. Sow and cultivate as parsnips or carrots. It is suitable for use from November to May. It is better for being allowed to remain in the ground until wanted for use, though it may be well kept, in ...
— Soil Culture • J. H. Walden
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