324 '^HE KITCHEN-GARDEN. April. 
half an inch deep, will produce fine eatable roots, for autumn and 
winter use; they are boiled and eaten like carrots, &c. and are 
greatly esteemed by many. When the plants are up, they must 
be thinned, to five or six inches apart, and be kept perfectly free 
from weeds. They may also be sown broad cast, in three or four 
feet wide beds, and, when up, thin them to six or seven inches dis- 
tance every way. 
Skirret. 
The Sium Sisarum, or skirret, is greatly esteemed as a garden 
vegetable; its root is composed of several fleshy tubers, as large as a 
man's finger, and joining together at top. They are eaten boiled, and 
slewed with butter, pepper and salt; or rolled in flour and fried; or 
eise cold with oil and vinegar, being first boiled. They have much 
of the taste and flavour of a parsnep, but a great deal more palat- 
able. 
This plant is cultivated two ways, first by seed, and second by 
slips from the roots: the former method I think the more eligible, 
because the roots which are raised from seeds, generally grow 
larger than those raised by slips, and are less subject to be 
sticky. 
The seeds should be sown the latter end of March, or in the be- 
ginning of this month, either broad-cast, or in drills; the ground 
should be light and moist, for in dry land the roots are generally 
small, unless the season proves wet. 
The seeds may be sown broad-cast, or in drills, and covered 
half an inch deep; they will rise in five or six weeks, when they 
must be carefully wed, and thinned to the distance of six inches 
asunder In autumn, when the leaves begin to decay, the roots 
will be fit for use, and continue so, till they begin to shoot in the 
spring. They may be taken up on the approach of winter, and pre- 
served like carrots. 
To propagate this plant by offsets, dig up the old roots in spring, 
before they begin to shoot and slip off the side shoots, preserving 
an eye or bud to each: plant them in rows one foot asunder, and 
six inches distant in the rows, and in autumn, they will be fit for 
use. as before. Or, you may separate the roots, that you have pre- 
served all winter, and plant them in the same manner. 
Sowing Common, and Large-rooted or Hamburg Parsley. 
Sow a full crop, of the common, and curled parsley; and also of 
the large rooted parsley, as directed last month, in page 199. 
Sea Kale. 
If you have yet omitted sowing the Crambe maritima, or Sea 
Kale, it may be sown the beginning of this month. For its gene- 
i'al culture see page 199, 8cc. 
