GOAT'S-BEARD SOW-THISTLE. 397 



its bitter flavour. It is then boiled or stewed in the manner 

 of carrots or parsnips. The roots are fit for use in August, 

 and continue good till the following spring. Its culture is the 

 same as that of carrot or salsify. This plant was cultivated by 

 Gerarde. 



Tragopogon porrifolius, salsify. This plant has a long, 

 tapering, fleshy, white root, which is used like carrots or pars- 

 nips, and cultivated in gardens for that purpose. The flavour 

 of the root is mild and sweetish. Dressed like asparagus, 

 there is some resemblance in taste. It is less frequently 

 grown in British gardens than formerly ; it still is popular in 

 France and Germany. It is raised and treated in all respects 

 similarly to the carrot. The Tragopogon pratensis, which is a 

 common wild plant throughout Britain, is said to answer 

 equally well, and to have been formerly preferred. Gerarde and 

 Parkinson cultivated the salsify, but most probably only for the 

 flowers ; but they recommend the common yellow goafs-beard 

 for food. Miller says the common yellow sort, whose shoots 

 are sold in the market, will be fit for use in April or May, 

 according to the forwardness of the season. The best time to 

 cut them is when their stems are about 4 inches long ; for if 

 they stand too long, they are never so tender as those which 

 are cut while young. These stems are designed to be dressed 

 for the table like asparagus. 



This common goafs-beard is not uncommon in Britain 

 among grass. As the flower closes some hours after sunrise, 

 it is apt to escape attention after 10 or 11 o'clock of the day. 

 It has had many popular names ; among others buck's-beard, 

 go to bed at noon, &c. 



The roots of such a plant can hardly have remained unknown 

 to some of the inferior animal creation. 



Sonchus oleraceus, sow-thistle. The Sonchus oleraceus is 

 a favourite food with hares and rabbits, and is said to be eaten 



