SCORZONERA. J i^ 



cultivate this vegetable, which really makes a near approach to it 

 in taste, when cooked in the following manner. Previous to 

 boiling the roots, let them be slightly scraped, and then laid 

 in water for about an hour ; then boil them till quite tender. 

 Let them be taken out and laid to drain for a short time, during 

 which a thick batter should be made with the white of eggs 

 beaten up with a little flour. Grate the roots down tolerably 

 fine ; press them into small flattened balls ; dip these in the 

 batter, and roll them into grated crackers or crumbs of bread ; 

 then fry them in a pan till they are of a deep brown color, 

 when they are ready for the table, and will form a very agree- 

 able and even delicious dish. 



Culture. — Sow the seed in drills, half an inch deep, and 

 ten inches apart, in April, or before the end of May. As soon 

 as the plants are an inch high, thin them out with the hoe to 

 four or six inches apart. Keep the ground clear of weeds, 

 giving them the general culture of Carrots. This vegetable is 

 perfectly hardy, and may stand out all Winter, though it is 

 necessary to store away a quantity for Winter use when the 

 ground is hard frozen. They like a deep, rich soil, and will 

 be in good condition for the table till the end of March. 



SCORZONERA. 



Scorzonera- hispdnica. — Scorzonere, Fr. 



This vegetable is a native of Spain, and has, to a limited ex- 

 tent, been long in cultivation. There is very little difi'erence 

 between the character and flavor of this root and that of Sal- 

 safy. It is cultivated more as a variety than for any real 

 utility as a vegetable. It is cooked in the same manner as 

 the former, and cultivated with the Carrot. The seed must 

 be sown in April, as it requires longer to mature than 

 either the Salsafy or the Carrot. 



