212 THE VEGETABLE CULTIVATOR. 



rind is a brownish-white, or yellow dotted with red, 

 and much indented at the eye. The solid part has 

 a yellowish cast, which indicates a richness, and is 

 supposed to be highly nutritious ; which seems to be 

 the case, from the extensive orders given for the roots. 



Hitherto the experiments made in the cultivation 

 of this root (of wliich a method will be given) have 

 been very promising, and in many instances success- 

 ful, considering that its culture is still in its infancy. 

 This newly introduced vegetable is principally raised 

 in the gardens of the affluent; but how far it will 

 be worth general cultivation time alone can deter- 

 mine ; though much, most likely, will be accom- 

 plished by the efforts of the gardeners throughout 

 the United Kingdom. 



The number and luxurious growth of the stalks 

 have been a check upon a more general cultivation of 

 this vegetable ; and the roots, in consequence, pro- 

 duce a most numerous progeny, and are in general 

 very small. To counteract such a flow of sap, it 

 has been advised to cut down the stalks towards the 

 end of summer : and as the tubers are observed to 

 swell more at that time of the year than earlier, this 

 cutting down of the stalks will be found of much 

 service, by giving an additional weight to the tubers. 



The oxalis may be called a very accommodating 

 plant, for it not only produces nutritious food for 

 man, but its stalks, when in a green state, are good 

 fodder for cattle. Cows, sheep, and pigs, aftev a 

 few trials, eat it with avidity. 



The oxalis may also be found to have some merit 

 as a tart plant, from the stalks being succulent. 

 If it were peeled, &c., it would make a good sub- 



