174 A HOME VEGETABLE-GARDEN 



distribution of the supply of water. The well- 

 rotted manure plowed under at that time will be 

 the source of the midsummer food supply. The 

 thorough spring preparation of the soil and the 

 extra commercial fertilizer distributed then will 

 assure a uniform soil texture and provide quickly 

 available food to start growth. Everything seems 

 already to have been provided for the production 

 of a big perfect harvest of parsnips and salsify. 



Certain things need attention at planting time. 

 The root strip has been placed on the border 

 near the perennials. The most convenient spot 

 for these long-seasoned roots will be next to the 

 asparagus. There they will be out of the way 

 of the fall plowing and may be left undisturbed 

 through the winter. Experience has convinced 

 the gardener that not only the nipping fall frosts 

 develop the flavor of these slow-maturing roots, 

 but the freezing cold of winter improves both 

 texture and flavor. 



In the selection of seed, there is only one variety 

 of the real salsify to choose. Sometime we will 

 want to try the perennial black salsify and Scoly- 

 mus, or Spanish salsify, a much larger and more 

 productive sort. For our first season, however, 

 we might choose the small-rooted variety with the 

 big name the Mammoth Sandwich Island salsify, 

 or oyster plant. I should simply name them 

 vegetable oysters; it is the similarity of their 

 flavor to oysters that makes them appetizing. 



