SCORZONEPcA. . i5 



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 hoiir ; 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 til' 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. 



CuLTTTRE. — Sow tlic sccd iu drlHs, half an inch deep, and 

 ten inches apart, in April, or before the end of IMay. 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 AVinter 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 e:r.- 

 tent, been long in cultivation. There is very little diiference 

 between the chai^cter and flavor of this root and that of SaL 

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

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

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

 be sown in April, as it requires longer to mature tUa«i 

 ^itbcr the Salsafy o? tbe Curyii 



