On the French Turnep, 



but not boil, for a quarter of an hour ; thicken the gravy with 

 flour and butter, and serve them up hot." 



2d . •« Take your roots, and after preparing and boiling them 

 as before, put them into a stewpan, with a little water, work- 

 ing in as much flour and butter as will make it as thick as 

 cream; let them simmer five minutes, then place the stew- 

 pan near the stove, to keep hot ; just before you dish them, 

 add two large spoonfuls of cream, mixed with the yolk of an 

 egg, and a little mace beat very fine, shaking the pan over 

 the fire for two or three minutes, but do not let them boil; 

 put white sippets of French bread round the dish/' 



3d. " Take your largest roots, clean them as before, and cut 

 them in slices as thick as a crown piece ; then fry them till 

 they are of a pale brown colour on both sides ; after which, 

 put them into a stewpan, with as much water as will cover 

 them, to simmer for ten minutes ; then add a large spoonful 

 of Madeira or Xeres wine, the same of browning, a few 

 blades of mace shred, and two tea spoonfuls of lemon pickle ; 

 thicken the liquor with a little flour and butter, and serve 

 them up with toasted sippets round the dish." 



One great advantage attending the cultivation of this ve- 

 getable is, that it requires no manure whatever ; any soil that 

 is poor and light, especially if sandy, suits it, where it seldom 

 exceeds the size of one's thumb or middle finger ; in rich 

 manured earths it grows much larger, but is not so sweet or 

 good in quality. The season for sowing the principal crop 

 is any time from the middle of July to the end of August, or 

 even later in this country, where our frost seldom sets in 

 before Christmas. If the season should prove dry, it will be 

 necessary to water the beds regularly, till the plants have got 

 three or four leaves, otherwise they will be destroyed by the 



