214 CULTIVATED VEGETABLES. 



becomes much impregnated with the juice of 

 the root. 



" The white sort differs but little from the 

 black roots. The difference arises wholly 

 from the methods of curing them. The white 

 is never scalded ; but instead of this easy 

 process, they are picked, scraped, and wash- 

 ed, one at a time, and then dried ; all which 

 requires too much pains and time for any 

 real advantage to be gained in the properties ; 

 though, being made more agreeable to the 

 eye, the price of the white is much higher at 

 market. 



" When roots are intended for sugar-pre- 

 serve, they are dug while tender and full of 

 juice ; the stems at this time rarely exceed 

 five or six inches in height ; the root is care- 

 fully picked, washed, and afterwards scalded 

 till it is sufficiently tender ; it is then put 

 in cold water, and peeled and scraped gra- 

 dually. This operation may last three or 

 four days, during which it is commonly kept 

 in water, and the water frequently shifted, as 

 well for cleanliness as to extract more of the 

 native acrimony. After this preparation it is 

 laid in unglazed jars, and covered with a thin 

 syrup, which in two or three days is shifted, 

 and a richer put in : this is sorftetimes again 



