SCORZONERA. 281 



two or three inches, either with the hand or with a 

 small hoe. 



In the course of a month or six weeks, they may 

 be finally thinned out to six or eight inches apart. 

 But little more will require to be done, except keep- 

 ing them clear from weeds, till the end of November; 

 when, after being cleared of decayed leaves, they are 

 to be taken up (taking care not to cut or injure any 

 part of the root), and laid in dry sand for occasional 

 use throughout the winter. When that season is 

 mild, the roots are apt to take a second and early 

 growth, which must be checked by their being taken 

 out and relaid, otherwise much of their nutritious 

 qualities will be lost. The same holds good in re- 

 gard to all culinary vegetables of a like nature, when 

 preserved in a dry state under cover. 



55. SCORZONERA. VIPER'S-GRASS. 



The botanic name of this plant is placed first in 

 this instance, from its being by far the most popular. 

 The derivation of Scorzonera and Viper's-grass 

 arises from the similitude of the long tapering root to 

 the body of a viper. This variety is distinguished by 

 the specific name Hispanica, from its being a native 

 of Spain. It was first cultivated in England in the 

 year 1576. In regard to the qualities of this root, 

 there is but little difference between it and salsafie ; 

 if any, the Scorzonera is superior in point of delicacy, 

 and perhaps would be more generally cultivated, if 

 it had a greater substance of growth in the root. 



The same directions as were given for cooking 

 the salsafie, will serve for this vegetable. 



Culture. The cultivation varies but very little 



