SCOLTMTJSSCOBZONEEA. 121 



The young shoots from plants that have been left out 

 all winter, as they shoot up in the spring, are sometimes 

 cut and used as asparagus, which they somewhat resemble 

 in flavor j but the roots are the part chiefly used for culin- 

 ary purposes. 



There is a popular notion that this vegetable is peculiarly 

 suited for consumptive persons ; but whether it is correct 

 or not, we are unable to say. The notion probably arises 

 from the resemblance of its flavor to that of oysters, they 

 being frequently recommended as an article of diet to per- 

 sons suffering from that disease. 



SCOLYMTTS. 



This vegetable resembles the salsify, and by some is 

 called the Spanish Oyster Plant. It requires the same soil 

 and cultivation as the salsify. 



The roots are considered to be very healthful and nutri- 

 tious, and also are very delicate and pleasant flavored. 

 This vegetable, scorzonera and salsify are not as much cul- 

 tivated as they ought to be, as they furnish a very agree- 

 able variety to our stock of whiter vegetables, and, withal, 

 are of very easy culture. 



SCORZONERA. 



The roots of this plant closely resemble salsify, but are 

 black on the outside and somewhat smaller. The cultiva- 

 tion is the same as that of salsify or carrots. 



The outer black rind of the roots should be scraped off, 

 and the roots soaked in water for two or three hours before 

 cooking them, in order to extract an unpleasant, bitter 

 taste which they otherwise would have. They are then 

 much like salsify in flavor. 



