BURNET. 33 



one to two inches in diameter. After the sprouts have been 

 frosted (which is necessary to their perfection) they may bo 

 gathered. Immerse them in clear water for an hour, and cleanse 

 them from dust and insects ; then boil them quickly for about 

 twenty minutes, using plenty of water. When soft, take them 

 up and drain them well. They &re then to be put into a stew- 

 pan with cream, or with a little butter thickened with flour, 

 and seasoned to taste, stirring them thoroughly. They may 

 be served up to table with tomato sauce, which greatly height- 

 ens their flavor : or seasoned with pej^per and salt, and eaten 

 with any sort of meat. As this vegetable is comparatively 

 little known, I have made these observations with a view of 

 encouraging its culture, Plants for seed should have their 

 tops cut ofi", and the little cabbages allowed to shoot, from which 

 the seed is more perfect. It will keep fresh and sound in a 

 dry place three years, but when grown for that object should 

 not be near any other sort of Cabbage. 



BURNET. 



Poterium Sanguisorba — Petite Pimprenelle^ Fr. — Pimper- 



nelle, Ger. 



Burnet is a hardy perennial plant. The parts made use of 

 are the young leaves, which are put into salads, and by the 

 French very frequently into soups, to which it gives a pleasant 

 and warm taste. 



Culture. — Seed may be sown early in Spring, in a row, 

 where they are to ren;ain. Twenty plants will be sufficient 

 for any family. They are also propagated by dividing the 

 roots, and as the young luxuriant leaves are preferable, the 

 plants should be manured every year, and renewed every three 

 or four years. 



