SKIRRET—SCORZONERA. 191 
but.has much larger leaves and stems, and when cooked 
bears more resemblance to Sea-Kale. 
The beet is sown as soon as the frost is out of the ground. 
For this, as for all root crops, the soil should be broken 
deep, and rendered very fine. Drop the seeds in the drills 
about three inches apart, cover an inch deep and.tread, or 
roll the earth down firmly.. When up and finely growing, 
thin out to six inches apart. 
Sxirrer (Siwm Sisarum) is a native of China, now sel- 
dom seen in English gardens. Its tubers are used like 
parsnips. It isa perennial, and may be propagated by 
separating the roots in spring; but it succeeds better by 
annual sowings, which may be made in April. 
This root is a white, sweet, and pleasant vegetable, cooked 
and eaten much like Salsify. The seed may be sown in 
beds from the middle of April to the first of May. They 
should be placed in drills, and when well started in growth, 
thinned so as to remain five or six inches apart. The roots 
will be fit for the table about the middle of November, and, 
like those of the carrot, &c., so continue till spring. But 
they do not resist frost like the parsnip, and require to be 
taken up and stored away in a shed or cell lar, covered with 
dry sand or earth. 
Scorzonzna (Scorzonera Eimparciea) and Sausiry (Tra- 
gopogon porrifolius) are generally associated together in 
gardens, and are now less cultivated in England than they 
deserve. The roots are used in soups, and sometimes as 
dressed side-dishes, They are sown in lines, and treated 
like the crops of red beet or parsnip. 
Salsify, known by the common appellation of Oyster 
Plant, is a native of Britain, where it is found growing 
