VEGETABLES DESCRIPTION AND CULTURE. 395 



Salsify likes a light, mellow soil, dug very deeply, as for 

 carrots and other tap-rooted plants. Sow early in spring, 

 and for a succession until the summer 

 heats come on, rather thickly, in drills 

 an inch deep and a foot apart. An 

 ounce of seed will sow a square rod. 

 Scarlet radish may also be sown thinly 

 in the same drills. When an inch high, 

 thin the plants, and continue by degrees 

 until the plants are six inches apart. If 

 the soil is deep and moist, they will grow 

 all summer and not run up to seed. Wa- 

 tering in dry weather, especially with 

 guano water, will greatly invigorate the 

 plants. Cultivate the soil, and keep it 

 free from weeds, as for beets and car- 

 rots. The roots may be drawn and 

 stored in sand, but where the winters 

 are open should remain in the ground 

 all winter, to be pulled as wanted. 



For Seed. Leave, or transplant some 

 of the best plants in spring, which will 

 produce seed abundantly. Gather and 

 dry in the heads, where they may be 

 kept until wanted. 



Use. The stalks of old plants are 

 sometimes cut in the spring, as a substi- 

 tute for asparagus. The roots are boiled 

 or stewed like carrots, and have a mild, 

 sweet flavor, being wholesome, palatable, 



and tolerably nutritive. They are most- 

 Fig. 74. SALSIFY, i i a '.L i i_ 



ly cooked to imitate oysters, to which 

 the flavor has some resemblance. 



