198 KITCHEN GARDEN. 



apart. The roots will be fit for the table about the mid- 

 dle of November, and, like those of the carrot, &c., so 

 continue till spring. But they do not resist frost like the 

 parsnip, and require- to .be taken up and stored away in 

 a shed or cellar, covered with dry sand or earth. 



ScoRZONERA {Scorzoiiera ' Hispaniea) and Salsify 

 {Trdgopogon porrif alius) are generally associated to- 

 gether in gardens, and are now less cultivated in Eng- 

 land than they deserve. The toots are used in soups-, 

 and sometimes as dressed side-dishes. They are sown 

 in lines, and treated like the crops of red beet or 

 parsnip. 



Salsify, known by the common appellation of Oyster 

 Plants is a native of Britain, where it is found growing 

 wild in the fields. Its white roots, somewhat resem- 

 bling small parsnips, are much esteemed by many who 

 trace in their flavor some resemblance to that of the 

 oyster. The green stems or shoots, which rise from the 

 roots of yoaT old plants in the spring, are boiled and 

 eaten, like asparagus. In the Middle States, the seed 

 may be sown pretty thickly, any time in April or May, 

 in drills a foot apart, covering them an inch deep. Thin 

 the growing plants first to three inches, and finally so 

 as to stand only six inches apart. The culture resem- 

 bles that for parsnips and carrots. In autumn, before 

 hard frosts set in, some of the roots might be taken up 

 for use, and secured in moist sand under shelter. Or, 

 like parsnips, they may be left in the ground and dug up 

 as wanted, remaining good all winter. 



The Radish (Raphanus sativus) is a native of Cliinar. 

 There are two principal varieties, the spindle-rooted and 



