The parsnip seems to have been cultivated at a very early period in Guernsey, the soil appearing to be particularly well suited to the growth of this valuable root. We have proof that tithe of them was paid in times long anterior to the Reformation, although not claimed in the present day. In order to secure a good crop, it is necessary that the ground should be deeply trenched, and this operation, which takes place at the beginning of the year, and entails a great amount of labour, is, nevertheless, looked forward to with pleasure, as it gives rise to social meetings. The trenching of the soil was formerly, and is still occasionally, effected by the spade alone. This was done by farm labourers and hired men with a peculiar spade called “Une bêque de Guernesi.” Made by the country blacksmiths of the island, the handle was of wood, generally ash, and so was the upper portion of the blade, which was heart-shaped, the tip of the blade being of steel. It was a very slow operation, four perches a day being the utmost one man could accomplish, so that it had to begin very early in the year, “whilst eating the bread baked at Christmas,” as the old farmers said. But about a hundred years ago the “grand’ querrue” or big plough was introduced at Les Fontaines, in the Castel parish, the house of the Lenfesteys. This is preceded by one of the ordinary size to trace the furrow. The large plough, being an expensive instrument and one that is only wanted occasionally, is often the joint property of several neighbours, who unite together to assist each other in working it. Each brings his quota of labourers, and as many as twenty-two animals have been sometimes seen harnessed to the same plough, to wit, six bullocks and sixteen horses. Every man who is fortunate enough to be the possessor of a beast deems himself bound in honour to produce it on these occasions. The plough is generally guided by the owner of the field, and a furrow is made about twelve inches deep by about eighteen to twenty-four inches wide. As the labour is social, all work with good will and emulation, and the scene is one of great animation. Of course the assistance given is gratuitous, or, to speak more correctly, is to be returned in kind when required. The farmer, however, who avails himself of the labour of his neighbours, is expected to feed them. The consequence is that the “grand’ querrue” is made the occasion of a rural feast. The cider, for which the island is famous, circulates freely throughout the day, and the prettiest girls are selected as cup-bearers. Work begins about seven o’clock in the morning; about ten o’clock a sort of luncheon called “mi-matin” is provided; this consists of bread and butter, with cheese, fried cod fish, and strong tea or coffee. At noon the cattle are unharnessed and put to feed, and then comes the dinner of cabbage-soup, a large boiled ham or “pâlette,” a breast-piece of pork, and perhaps a round of beef. At two o’clock