RHUBARB—SALSIFY. 83 
way. Prices paid to growers for roots rule from fifty to 
sixty cents per dozen; for seed, forty to fifty cents per 
pound. 
SALSIFY. 
Cultivation is similar to parsnip, seed being produced 
in the second year. Salsify succeeds best in a light, 
rich, mellow soil. It is extremely hardy and roots 
remain in the field over winter. In spring they should 
be taken up and sorted and the handsomest specimens 
replanted same distance apart as for parsnip. If stock 
seed has been produced in this way, the roots for a 
commercial seed crop may be allowed to go to seed 
where they stand without removal in spring. Different 
varieties should not be allowed to seed near each other. 
The seed head resembles that of dandclion, although 
itismuch larger. In harvesting, seed heads are usually 
hand-picked, and as they ripen unevenly, the field 
should be gone over. twice a day when they are open- 
ing. They are gathered and dried on sheets. After 
being kept spread out for a while in the barn or drying 
house till they have become thoroughly dry, they may 
be threshed in a machine or with a roller, after which 
seed is cleaned by running through a fan mill. It 
should not be stored until it is perfectly dry. 
Market.— Upwards of 75,000 pounds of salsify seed 
are handled annually by the seed trade in this country; 
most of it is produced in Central California, where a 
yield in a favorable season is about 500 pounds per 
acre, sometimes running to 1,000 pounds. Prices 
usually paid to growers are thirty to thirty-five cents 
per pound. 
It is a crop that can easily be enn most anywhere 
in the United States. 
