THE SCOTS GARDENER 



four, or five inches high. Lettice when young ; but 

 it's best cabbaged. Succory, endive, sellery, blan- 

 ched. Cresses, parsly, chervil, burnet, when young 

 and tender. Sorrall, spinage, beets, before they 

 shoot for seed ; and so are arage, marygold, bugloss, 

 burrage, shallot, and onions when their stalks 

 wither, tho'shibols are eaten green. Leeks anytime 

 before they shoot to seed. Coleflowers when firme 

 and white, ere they spoil ; and so cabbage when 

 hard. Sweet herbes any time, either green or dryed; 

 but gather them in their prime, when they are in 

 flower, for drying. 



Liquorish is no dish but drink, see Part II. Chap. 

 VI. where you will also find the season of scor- 

 zonera, beetrave, carrot, turneep,skirret,parsneep, 

 potatoes, &c. 



Besides what is said above of planting and sow- 

 ing at spring, summer, and harvest ; (for some have 

 a longer continuance) as also of raising some early er 

 than naturally, by means of hot-beds, and what I 

 might say of retarding others by transplantations, 

 &c., there be wayes of preserving them out of the 

 garden. 



Aples and pears may be carryed into the conser- 

 vatory or store-house, in large baskets between two 



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