SO SALSIFY. 



same as other preserves, and may be used not only in pies 

 and tarts, but it makes excellent pudding, by flattening a 

 suety crust with a rolling pin, then spreading on the fruit, 

 rolling it up in an oval shape, and boiling it in a cloth. The 

 fruit this way will retain its virtues, and the pudding may be 

 served up hot, in slices of from half an inch to an inch thick, 

 and spreading butter and sugar between the layers. 



Some boil the stalks to a juice, which being strained 

 through a colander will keep for years, if well spiced and 

 seasoned with sugar. 



In England, large drying houses have been erected for the 

 purpose of curing the roots of the Palmatum ; but this busi- 

 ness may be done in this country as it is done in China : by 

 the heat of the sun. After the roots have been well washed, 

 and the small fibres cut off, they are then cut transversely 

 into pieces of about two inches thick, and dried on boards, 

 turning them several times a day, in order to prevent the 

 escape of the yellow juice, on which its medicinal qualities 

 depend. In four or five days, they may be strung upon 

 strings, and suspended in a shady, but airy and dry situa- 

 tion, and in two months afterwards they will be fit for the 

 market. 



SALSIFY. 



SALSIFIS ou CERCIFIS. Tragopogon porrifolius. 



THIS plant grows spontaneously in the open fields of 

 England, and is by some highly valued for its white eatable 

 root, and for the young shoots rising in the Spring from 

 plants a year old ; these when gathered while green and 

 tender, are good to boil and eat in the manner of Asparagus. 

 Some have carried their fondness for this plant so far as to 

 call it Vegetable Oyster. It requires the same kind of soil 

 and management as Carrots and Parsnips. 



The seed may be sown the latter end of March, or early 

 in April, an inch deep, in drills twelve inches apart. When 

 the plants are two or three inches high, they should be 

 thinned to the distance of six inches from each other, and 



