SEA KALE. 



197 



fltcp toward their certain preservation is to gather them 

 carefully from the ground, as the least bruise produces 

 rapid decay. 



For seedy some of the finest roots of the most productive 

 hills can be packed in barrels, and covered with sand, in 

 a dry, warm place, free from all exposure to frost. My 

 own garden crop keeps perfectly well in barrels, with a 

 layer of leaves at the bottom, then a layer of potatoes, 

 then a layer of leaves, and so on until the cask is filled. 

 Use dry leaves, and store in a dry place. 



Use. — This root is deservedly a favorite at the table, 

 and the most wholesome grown. In nutritious properties, 

 as we see by the analysis, it excels all other roots culti- 

 vated in this country, except the carrot. Weight for 

 weight, it contains more than double the quantity of 

 starch, sugar, and other elements of nutrition, that are 

 found in the best varieties of Irish potato. For feeding 

 stock, three bushels are equal to one of Indian corn, yield- 

 ing, on the same land, five or six times the food that is 

 produced by this most profitable grain 



A good baked sweet potato is almost as nutritive as 

 bread. They are better baked than boiled. They are 

 also used for pies and puddings, and sweet potato rolls are 

 excellent. In short, the modes of cooking this excellent 

 vegetable are innumerable, but perhaps the very best is 

 Marion's mode of roasting in the hot ashes. 



Cramhe Maratima — Sea Kale 

 The sea kale is a perennial, a native of the dry, shingly 

 shores of Great Britain. The plant fs smooth, of a beau- 

 tiful glaucous hue, covered with a fine meal, and with 

 large sinnated, radical leaves. The flower is of a rich 

 white appearance, and a honeyed smell. It has probably 

 been cultivated in gardens one hundred and fifty years, 



