414 ByiST'B FAMILY KITCHEN GARDfiNElS.. 



liian'a'*e to stimulate its luxuriance. In southern latitudes it 

 must be planted in moist situations, and under the shade of 

 buildings, to ward off the scorching rays of the sun at mid-day;, 

 and in dry periods it must be watered freely. The whole of 

 this continent, from the Gulf of Mexico to Hudson's Bay, may 

 enjoy the luxury of this vegetable. 



Its cultivation may be pursued to any extent for its root for 

 medicinal purpos-es. In such a case, the species Undulatum 

 and Palmatum should be planted two by four feet apart. They 

 should not be robbed of their leaves at any period of their 

 growtli. After the roots have been seven years under culture, 

 they are then ready to be lifted. After being washed thoroughly 

 and deprived of their small fibres, cut the strong roots into 

 pieces about two inches long, and these pieces lengthwise. 

 Thread them on cords and hang them up to dry. These cords 

 should be turned upside down every day for a week, to prevent 

 the Juice settling in any one part of the root. They should 

 not be laid on boards to dry, for the board will absorb a portion 

 ' of the juice, depriving the roots of so much of their strength, 

 "We doubt not but it may thus be dried as perfectly in this couu« 

 try as in any of those where it is cultivated for export. 



SALSAFY, OR VEGETABLE OYSTER. 



Tragopbgoji pbrifolius. — -Sdlsijis, Fr. 



Salsafy is a hardy carrot-rooted biennial, a native of the mouu' 

 tain meadows of Switzerland. It is considered wholesome and 

 nutricious, and much esteemed by some classes, under the 

 name of Oyster-plant, from its flavor after being cooked^ 

 having a considerable resemblance to the Oyster. It makes an 

 excellent variety at the table, and forms an agreeable dish 

 throughout the Winter season. As the Oyster is a very cele> 

 brated fish, and many in the interior rarely obtain it, all maj 



