224 



GARDENING FOR THE SOUTH. 



It contains large quantities of pectin acid, wliicli has the 

 peculiar property of gelatinizing all fluids with which it is 

 mixed, thus making them easily to be digested. This 

 renders them, aside from their flavor, a very valuable ad- 

 dition to all stews and soups. It is also boiled plain, 

 pickled, and made into puddings and pies. Boiled or grated 

 it is an excellent poultice for foul and cancerous ulcers. 

 The grated root is often added to cream to improve the 

 color of Avinter butter. One carrot grated into cold water, 

 will color cream enough for eight pounds of butter, with- 

 out any injury to the flavor. One bushel of boiled carrots 

 and one of corn, are said to be worth as much as two 

 bushels of corn to feed to pigs. They are excellent for 

 feeding horses and milch coavs, and for this purpose are 

 the most profitable of all roots in deep fertile soils. 



To Boil. — Boil, without peeling,rtwo hours, or until ten- 

 der ; remove their skin, cut them in slices, and sevve with 

 butter and salt; pectin acid to the contrary, they are not 

 very digestible unless perfectly boiled. 



Carrot Pies. — These should be made like pumpkin pies. 

 The carrots should be boiled very tender, skinned, and 

 passed through a colander. 



Dioscorea Batatas — Chinese Yam. 

 This plant was introduced some six years since into 

 France by Montigny, the French Consul at Shanghai. It 

 has annual stalks or vines, and perennial tuberous roots. 

 The leaves are opposite, triangular, cordate, acuminate 

 above, with round basilar lobes, seven or eight nerved, 

 converging towards the top. The length and breadth of 

 the leaf is about equal, having a smooth and glossy surface, 

 and of a deep green color. Its footstalks are half the 

 length of the leaf, furrowed, and of violet color. Its flow* 

 ers are dioecious, and of a pale yellow color. 



