SKIRRET SCORZONERA. 191 



but has much larger leaves and stems, and when cooked 

 bears more resemblance to Sea-Kale. 



The beet is sown as soon as the frost is out of the ground. 

 For this, as for all root crops, the soil should be broken 

 deep, and rendered very fine. Drop the seeds in the drills 

 about three inches apart, cover an inch deep and tread, or 

 roll the earth down firmly. When up and finely growing, 

 thin out to six inches apart. 



SKIRRET (Siwn Sisarum) is a native of China, now sel 

 dom seen in English gardens. Its tubers are used like 

 parsnips. It is a perennial, and may be propagated by 

 separating the roots in spring ; but it succeeds better by 

 annual sowings, which may be made in April. 



This root is a white, sweet, and pleasant vegetable, cooked 

 and eaten much like Salsify. The seed may be sown in 

 beds from the middle of April to the first of May. They 

 sjiould be placed in drills, and when well started in growth, 

 thinned so as to remain five or six inches apart. The roots 

 will be fit for the table about the middle of November, and, 

 like those of the carrot, &c., so continue till spring. But 

 they do not resist frost like the parsnip, and require to be 

 taken up and stored away in a shed or cellar, covered with 

 dry sand or earth. 



SCORZONERA (Scorzonera Hispanica) and SALSIFY (Tra- 

 gopogon porrifolius) are generally associated together in 

 gardens, and are now less cultivated in England than they 

 deserve. The roots are used in soups, and sometimes as 

 dressed side-dishes. They are sown in lines, and treated 

 like the crops of red beet or parsnip. 



Salsify, known by the common appellation of Oyster 

 Plant, is a native of Britain, where it is found growing 



