130 KITCHEN-GARDENING. 



to bear our winter frosts without much injury. Care should 

 be exercised not to weaken the roots too much by over-cutting, 

 for in that case it would injure their next year's bearing. Some 

 of the shoots should be allowed to grow, to carry on a proper 

 vegetation, and strengthen and enlarge the roots. Great care 

 should be taken in cutting, not to injure the crowTis of the 

 roots by cutting the shoots too close to them. Sea-Kale 

 should be dressed soon after it is cut, as the goodness of the 

 article greatly depends on its not being long exposed to 

 the air. 



If you choose to force Sea-Kale, dig a trench all around a 

 small bed, about three feet wide, and thirty inches deep ; fill 

 it with hot dung, and as it sinks, fill the depression with good 

 soil. This will make the plants grow luxuriantly. To have 

 this rare vegetable in perfection, it should be cooked as soon 

 as gathered. Let it be first soaked in water, seasoned with 

 salt, for half an hour ; then wash it in fresh water, and put it 

 into the cooking utensils ; keep it boiling briskly, skim clean, 

 and let off" steam. WTien the stalks are tender, which may be 

 expected in from fifteen to twenty-five minutes, according to 

 size and age, take it up, dish it, and serve it up with melted 

 butter, gravy, and such condiments as are most agreeable to 

 the palate. 



SKIRRET. 



Chervis, ou Gyrole. Slum sisarum. 



This plant is first propagated by seed, and afterwards by off"- 

 sets taken from the old roots, planted early in the spring, be- 

 fore they begin to shoot. But it is best to raise a small bed 

 from seed every year, as the roots grow longer than those raised 

 from slips, and are less liable to be sticky. The seeds may be 

 sown in drills the latter part of March, or early in April, and 

 managed the same as Salsify or Parsnip. In autumn, when the 



