The TraSiical Kitchen Gardiner. 2 r 5 



in a root. ^TJelacampiuSy from 'Diofco- 

 rideSj in his notes on book 20. cap, 5. 

 fays of it, that it is pleafant to the tafle, 

 good for the flomach, provokes urine, 

 and creates appetite, (b'C. but is a lit- 

 tle windy. Mr. Evelyn tells us alfo, 

 that this excellent root is feldom eaten 

 raw, but being boird, flew'd, roafted un- 

 der embers, bak'd in pies, whole, fliced, 

 or in pulp, is agreeable to all palates. 

 And Hieronymus Heroldus fays, that the 

 women in Swevia prepare the roots for 

 their husbands, and know full well why 

 and wherefore. 



The skirret is raifed, both by kcAo/thege' 

 and ofF-fets ; the former method is ufed JJ^^^ ^^^f 

 where we are not polTeiled of the fpe« ^.^^7^7;^^ 

 cies j but the latter method is the beft, skin-ets, 

 inafmuch as they extend themfelves in- 

 to feveral parts in one fummer, the 

 young roots being for tranfplanting, and 

 the old ones, at leaft thofe that are the 

 largeft, and towards the middle, for eat- 

 ing. 



The feeds of the skirret are to be fown ofraifmg 

 m February ox. Match, in a bed of ^ood^^'^rretshj 

 rich mold, three or four foot wide, and^'"^' 

 the feed being well raked in, and co- 

 vered over with fine fifted mold, give it 

 P 4 a gentle 



