AMERICAN GARDENER. 173 



propagated from sli/is, taken off in the spring and 

 planted in a cool place. 



254. RUE. Still more beautiful. Propaga- 

 ted in the same manner. One plant of the kind 

 is enough. 



255. RUTA BAGA. (See Turniji.) 



256. SAGE is raised from seed, or from slips. 

 To have it at hand for winter it is necessary to 

 dry it ; and it ought to be cut, for this purpose, 

 before it comes out into bloom, as, indeed, is the 

 case with all other herbs. 



257. SALSAFY, called, by some, oyster filant, 

 is good in soups, to eat like the parsniji. It is 

 cultivated like the parsnip, and, like it, stands 

 out the whole of an American winter. 



258. SAMPHIRE is propagated from seed, 

 or from offsets. It is perennial, and is sometimes 

 used as a pickle, or in salads. 



259. SAVORY. Two sorts, summer and 

 winter. The former is annual, and the latter 

 perennial. 



260. SAVOY.- See Cabbage, Paragraph 201. 



261. SCORZENERA. This is only another 

 nd of SALSAFY. It is cultivated and used in 



he same manner as Salsafy is. 



262. SHALOT. A little sort of Onion, which 

 is taken up in the fall and kept for winter use. 

 Each plant multiplies itself in the summer by 

 adding offsets all round it. One of them is a 

 plant to put out in the spring to produce other 

 offsets for use and for planting out again. They 

 should be planted in rows six inches apart, and 

 four inches apart in the rows. The ground should 

 not be wet at bottom, and should be kept very 

 clean during the summer. 



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