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cisely the same manner as for Carrots. The seed should be sown 

 early in spring, in drills about fourteen inches apart and about 

 an inch deep, and, when the plants are fairly started, should be 

 thinned out to about five inches apart in the row. It is not 

 safe to trust to seed that is more than two years old. 



The cultivation is- the same as that of Beets or Carrots, keep- 

 ing the ground well stirred and free from weeds. In October the 

 roots will have grown to their full size, and may be used as 

 desired for table or market. "When severe weather approaches, a 

 few may be covered with leaves or straw, to keep out the frost, so 

 that they can be obtained for use during the winter, or they may 

 be taken up and packed in fresh earth in a cool root-cellar. The 

 remainder may be allowed to remain unprotected until spring, 

 when they can be taken up as soon as the frost is out, and used 

 or sent to market. 



They are prepared for the table by slightly scraping the roots 

 then they are cut in thin slices, and boiled in a very little 

 water, seasoned with salt, until tender. When thus cooked, 

 cream is poured in, with a little cod-fish picked fine, and the 

 whole allowed to boil up, when it is ready to be dished for the 

 table. The cod-fish, if used very moderately, greatly increases 

 the oyster-like flavor, for which this vegetable is so much 

 esteemed. Some boil the roots entire until quite tender, then 

 grate fine, make into balls, then dip in batter made of white of 

 eggs beaten up with a little flour, roU in grated cracker or bread 

 crumbs, and fry in a pan until brown, 



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This common and useful vegetable may De grown in any soil 

 that is well drained and rich. The seed shotdd not be sown until 

 warm weather has fairly set in, and the danger of frost passed, 

 for the seeds will rot if the ground be cold, and a slight frost 

 kills the young plants. When the soil is in good tilth, we have 

 grown them as we do Pumpkins, among the Com, but the better 



