4 ISKIRRETv 



hardy to bear our Winter frost, without much injury. You 

 are not to weaken the roots too much by over-cutting, for in 

 that case it would injure their next year's bearing : some of 

 the shoots should be allowed to grow, to carry on a proper 

 vegetation, to strengthen and enlarge the roots. Great care 

 should be taken in cutting, not to injure the crowns of the 

 roots by cutting the shoots too close to them. Sea-Kale 

 should be dressed soon after it is cut, as the goodness of the 

 article greatly depends on its not being long exposed to the air. 



If you choose to force Sea-Kale, dig a trench all round a 

 small becL, about three feet wide> and thirty inches deep ; 

 fill it with hot dung, and as it sinks, raise it. This will 

 make the plants grow ; and if hand lights are set over them, 

 it will accelerate their growth. 



To have this rare vegetable in perfection, it should be 

 cooked as soon as gathered. Let it be first soaked in water, 

 seasoned with salt, for half an hour ; then wash it in fresh 

 water, and put it into the cooking utensil ; keep it boiling 

 briskly., skim clean, and let off steam. When the stalks are 

 tender, which may be expected in from fifteen to twenty-five 

 minutes, according to size and age, take it up, dish it, and 

 serve it up with melted butter, gravy, and such condiments 

 as may be most agreeable to the palate. 



SKIRRET. 



CHERVIS, ou GYROLE. Sium sisarum. 



THIS plant is first cultivated by seed, and afterwards by 

 offsets taken from the old roots, and planted very early in 

 tlie Spring, and before they begin to shoot ; but it is best to 

 raise a small bed from seed every year, as the roots grow 

 longer than those raised from slips, and are less liable to be 

 sticky. The seed may be sown in drills the latter part of 

 March, or early in April, and managed the same as Salsify, 

 Parsnips, &c. In Autumn, when the leaves begin to decay, 

 the roots are fit to use, and continue so till they begin to 

 shoot in the Spring. 



