THE OYSTER-PLANT. 51 



length. Foliage not abundant, spreading ; skin white ; 

 flesh white, solid, mild, sweet,- and delicate. It is not so 

 productive as some other varieties, and is therefore not so 

 well adapted to field culture ; but for table use it is sur- 

 passed by few, if any, of its class. 



A rough-leaved, fusiform-rooted variety of the common 

 garden turnip : is known by the name of "White French" 

 in many localities ; but, according to the most reliable 

 authority, the term has not only long been used in connec- 

 tion with, but properly belongs to, the white turnip above 

 described. 



SALSIFY, OR OYSTER-PLANT. 

 Leek-leaved Salsify. Vegetable Oyster. Tragopogon porrifolius. 



The Salsify is a hardy, biennial plant, and is principally 

 cultivated for its roots, the flavor of which resembles that 

 of the oyster ; whence the popular name. 



The leaves are long and grass-like, or leek-like ; the roots 

 are long and tapering, white within and without, and, when 

 grown in good soil, measure twelve or fourteen inches in 

 length, and rather more than an inch in diameter at the crown. 



Soil and Cultivation. The Oyster-plant succeeds best 

 in a light, well-enriched, mellow soil, which, previous to 

 sowing the seeds, should be stirred to the depth of twelve 

 or fifteen inches. The seeds should be sown annually, in 

 the same manner and at the same time as the seeds of the 

 Carrot and Parsnip. Make the drills fourteen inches apart ; 

 cover the seeds an inch and a half in depth ; and thin, while 

 the plants are young, to four or five inches asunder. Culti- 

 vate in the usual manner during the summer ; and by the 

 last of September, or beginning of October, the roots will 

 have attained their full growth, and be ready for use. The 

 plants will sustain no injury during the winter, though left 



