SCORZONERA. 93 



may be taken up late in autumn, and secured in moist sand 

 from the air ; or suffered to remain out, and dug up when 

 wanted. 



As the seed of Salsify do not all ripen uniformly, it should 

 be sown moderately thick. To insure a regular crop, five 

 or six pounds may be allowed for an acre of ground, or two 

 ounces for every three perches 



The mode of cooking recommended by an American au- 

 thor is, " To cut the roots transversely into thin pieces ; boil 

 them in water, or milk and water; when boiled soft, nmsh ' 

 them, and thicken the whole with flour to some degree of 

 stiffness ; then fry them in the fat of salt pork, or butter , 

 they are a luxury." 



In England the tops are considered excellent food when 

 boiled tender, and served up with poached eggs and melted 

 butter. They are by some considered salutary for persons 

 inclined to consumption. Those afflicted with any symp- 

 toms indicating the approach of that complaint, cannot harm 

 themselves by eating the tops, when they are to be got, which 

 is in the month of April ; and if the roots are ea.ten when 

 attainable, they may, perhaps, answer a still better purpose, 

 and even the liquor in which they are boiled may possess 

 some of the most valuable properties of the plant. 



SCORZONERA. 



i 

 SCORSONERE. Scorzonera Hispanica. 



THIS plant has long been raised in British gardens, for 

 culinary purposes, and especially as an ingredient in soups, 

 on account of its palatable and nourishing roots. Some boil 

 and eat them like Carrots, &c. ; in which case they should 

 be deprived of their rind, and immersed in cold water for 

 half an hour, or they will be bitter. They are raised pre- 

 cisely in the same manner as Salsify. If the seed be sown in 



