Parsnip leaves



 "What vegetables afford the purest aliment?  

The seeds are wheat, oats, barley, rye, rice, Indian-corn, peas, beans, and various kinds of nuts. Among the roots are the potato, turnip, carrot, beet, parsnip, artichoke, etc. Onions, leeks, asparagus, cabbage, and many other leaves, are considered wholesome."

1868 JNL, HBH 193 


"The beggars but a common lot deplore;

The rich poor man's emphatically poor."  


"But here an exception may be made. A person may have more than necessaries and conveniences for his family, and yet not be rich. For he may be in debt; and his debts may amount to more than he is worth. But if this be the case, he is not a rich man, how much money soever he has in his hands. Yea, a man of business may be afraid, that this is the real condition of his affairs, whether it be or no; and then he cannot be so charitable as he otherwise would, for fear of being unjust. How many that are engaged in trade, are in this very condition! Those especially that trade in a very large amount; for their affairs are frequently so entangled, that it is not possible to determine, with any exactness, how much they are worth; or indeed whether they are worth anything or nothing. Should we not make a fair allowance for them?  

3. And beware of forming a hasty judgment concerning the fortune of others. There may be secrets in the situation of a person, which few but God are acquainted with. Some years since, I told a gentleman, "Sir, I am afraid you are covetous." He asked me, "What is the reason of your fear?" I answered, "A year ago, when I made a collection for the expense of repairing the foundery, you subscribed five guineas. At the subscription made this year you subscribed only half a guinea." He made no reply: but after a time asked, "Pray, sir, answer me a question. Why do you live upon potatoes?" (I did so between three and four years.) I replied, "It has much conduced to my health." He answered, "I believe it has. But did you do it likewise to save money?" I said, "I did; for what I save from my own meat, will feed another that else would have none." "But sir," said he, "if this be your motive, you may save much more. I know a man that goes to market at the beginning of every week; there he buys a penny-worth of parsnips which he boils in a large quantity of water. The parsnips serve him for food, and the water for drink, the ensuing week. So his meat and drink together cost him only a penny a week." This he constantly did, though he had then two hundred pounds a year, to pay the debts which he had contracted before he knew God! And this was he whom I had set down for a covetous man!"

January 31, 1856 JWe, ARSH 138


 Wash them thoroughly, and remove the skins by scraping, split them into halves, or quarters, and boil till tender. When done, mash them the same as potatoes.    


 Cold parsneps may be cut into pieces one-half inch in thickness, and browned in the oven the same as potatoes, or fried on a griddle. They are nice for breakfast.  


 Wash, scrape, and cut the parsneps into thin slices. Stew them in just water enough to prevent their burning."

1865 JW, HHTL 49