TUBEROUS-ROOTED VEGETABLES 61 



and it is said that divisions or root-cuttings are productive of 

 tubers that contain a much reduced core ; moreover, careful 

 selection of roots will also go far towards eliminating this woody 

 heart from an otherwise excellent vegetable. 



Skirret is propagated by seeds, offsets and divisions or 

 cuttings of the roots. The seed is sown either in autumn or 

 early spring, and when the seedlings possess four or five leaves, 

 they are transplanted to their permanent positions. The soil 

 for all purposes concerning Skirret must be very rich, friable, 

 moist, and well cultivated. Division of roots, cuttings, or off- 

 sets are planted in March and April, and the subsequent plants 

 treated like those raised from seeds. Copious supplies of 

 moisture and occasionally liquid manure applications are 

 desirable all through the growing season. The tubers quickly 

 form and grow well until the autumn, when they may be taken 

 up for use or left in the ground until required. They are quite 

 hardy, and the effects of frost need not be feared. In the 

 hands of the cook, Skirret may be treated in the same manner 

 as Salsify and similar roots. Experimenters with this subject 

 should try the effects of a few seasons' rigid selection, with the 

 object of reducing the objectionable woody core to vanishing 

 point ; then they would possess a most excellent vegetable of 

 great merit and worth. 



NASTURTIUM (TUBEROUS-ROOTED) (Tropceolum tuberosum). 

 This native of South America cannot be said to be a very good 

 vegetable, but useful as an ornament. It is a climber, with 

 yellow-orange flowers, and could be used for beautifying an 

 unsightly spot in the kitchen-garden. The tubers are rather 

 pretty and curious in appearance, of the size of a hen's egg, 

 and are planted in April or May, the produce being taken up 

 at the latter end of autumn. Frost will not harm the tubers, 

 however, while they remain in the ground. The culture is 

 very easy and simple, using the hoe to keep the soil loose ; an 

 open position is the most suitable one. The tubers are boiled 

 like Carrots or Potatoes, and are rather watery and of indifferent 

 flavour. I recommend them chiefly for ornamental purposes. 



OKA PLANT (Oxalis crenata). This is another curious 

 tuberous plant, the roots of which are used as a vegetable. It 

 is a member of the Oxalis Family, in which are other species 

 bearing edible roots. The Oka plant is propagated from tubers, 

 planted in May in a rich, light soil, or preferably started into 



