g6 THE BOOK OF RARER VEGETABLES 
Seed sown at the end of March or early in April is the 
best mode of culture, but the seed will not germinate 
freely unless the soil is moist, so that it is necessary to 
give water in dry weather. For that reason I would 
advise sowing in rather deep drills i8 inches apart, 
and thinning the seedlings to 9 inches in the drill. 
The plant likes light, rich, deep soil, and needs ample 
moisture during growth, such as liquid manure or 
fertilisers. In October the roots will be large enough 
for use, or even earlier in good land. Later on the roots 
should be taken up and stored in the same way as 
Salsify. The seeds are obtained from the plants the 
second year they are in flower in July or later. The 
plants left in the soil will show flowers earlier, but these 
are of no value. The roots are much divided, or spread 
out, and need care in lifting. 
To Boil Skirret 
To boil Skirret, a dozen roots should be first well 
washed and scraped and at once put into a basin of cold 
water with an egg-cupful of vinegar in it. In five 
minutes place the roots in an enamelled stewpan con- 
taining a boiling mixture of half a pint of water, quarter 
of a pint of milk, two slices of lemon, a little salt, and 
half an ounce of butter. Boil until quite tender, which 
will usually be in about an hour’s time or a little more. 
Take out the Skirret and well drain it. It may be 
served whole, melted butter, heurre fondu, or sauce 
Hoilandaise accompanying it in a sauceboat. Or the 
boiled roots may be cut into inch lengths, and a layer 
of them placed at the bottom of a fireproof pan, seasoned 
with pepper and salt, and covered with a little bechamel 
sauce, this arrangement of layers being repeated till the 
pan is full. Over all sprinkle grated Cheshire, Cheddar, 
or Parmesan, and having covered it with very small 
pieces of butter, heat for a few minutes in the oven. 
