VEGETABLES SALSIFY. 



203 



of fall work. It is generally better, however, to dig it up 

 and put it away as we do Parsnips or Carrots, so that it 

 can be got at any -time during winter. 

 It usually sells at higher rates in spring, 

 than in fall or winter; but even with 

 the advance in price is less profitable to 

 the grower when sold in spring, as that 

 being a busy season, the labor expended 

 in digging it up and getting it ready, is 

 then of much more value. 



As this vegetable will be unknown to 

 many, I will state that it is used in vari- 

 ous ways, but generally boiled, or stew- 

 ed, like Parsnips or Carrots. It is also 

 used to make a soup, which has a decid- 

 ed flavor of the Oyster. It is also eaten 

 as a salad, sliced and dressed with vine- 

 gar, salt, and pepper. There are no 

 varieties. 



SCORZONERA-BLACK SALSIFY. 



(Scorzonera Hispanica.) 



Very similar to the above in general 

 character, and of the same culture and 

 Fig. 66. ssiFT. use. It is not, however, so generally 

 esteemed as the Oyster Plant, and is not grown except for 

 private use, and even for that purpose sparingly. 



