84 FAMILY RECEIPTS. 



It requires a light warm soil, manured exclusively 

 with vegetable matter. Rich manure increases the 

 vines, but diminishes the fruit. Rotten v/ood and leaves, 

 with ashes, in a compost heap, are the best manure. 

 It requires great moisture. The usual time for trans- 

 planting is August or May. Let the bed be two feet 

 wide — set the plants, if they are strong, one shoot in a 

 place, eight by twelve inches distant, that they may 

 form a matted bed. Leave on all the healthy leaves; 

 keep the ground loose and free from weeds. To keep 

 the fruit from the ground, put round the borders of the 

 beds straw or leaves. Seeds sown as soon as ripe, will 

 produce fruit the next year. 



This fruit does not undergo acetous fermentation. 

 Care must be taken to transplant a few wa/e, with theye- 

 male plants, in number about one of the former to fifteen 

 of the latter. [See Farmers^ Reporter for JVov. 1831.] 



SKiRRET — CheiDis, 

 Sow the latter end of March or early in April, in a 

 light moist soil, for in dry land the roots are generally 

 small, unless the season proves wet. The root of the 

 Skirret is composed of several fleshy tubers, as large as 

 a man's finger, and joining together at top. They are 

 eaten boiled, and stewed with butter, pepper, and salt, 

 or rolled in flour and fried, or else cold with oil and 

 vinegar, being first boiled. They have much of the 

 taste and flavor of a Parsnep, but a great deal more 

 palatable. The seed of the Skirret are five or six 

 weeks in vegetating. 



SUMMER SAVORY. 



Sown on hot-beds in March — in the open air in April 

 and May — an excellent and well known pot herb, of 

 easy culture. 



SAGE. 



Sown on rich soil, in drills, the latter part of April — 

 the next spring after sowing, transplant it two feet 

 apart, into beds of rich earth — it is best to give it some 

 sb 'Iter of horse manure and straw during the winter. 



