02 
SALSIFY. 
slices of from half an inch to an inch thick, with butter ana 
sugar spread between the layers. 
Some boil the stalks to a juice, which being strained 
through a colander, will keep for years, if well spiced and 
seasoned with sugar. 
In England, large drying houses have been erected for the 
purpose of curing the roots of the Pahnatum ; but this busi- 
ness may be done in this country as it is done in China : by 
the heat of the sun. After the roots have been well washed, 
and the small fibres cut off, they are to be cut transversely 
into pieces about two inches thick, and dried on boards, turn- 
ing them several times a day, in order to prevent the escape 
of the yellow juice, on which its medicinal qualities depend. 
In four or five days they may be strung upon strings, and 
suspended in a shady but airy and dry situation, and in two 
months afterward they will be fit for the market. 
SALSIFY. 
Salsifis ou Cercifis. Trcigopogon porrifolius. 
This plant grows spontaneously in the open fields of Eng- 
land, and is by some highly valued for its white edible root, 
and for the young shoots rising in the spring from plants a 
year old ; these, when gathered while green and tender, are 
good to boil and eat in the same manner as Asparagus. 
Some have carried their fondness for this plant so far as to 
call it Vegetable Oyster. It requires the same kind of soil 
and management as Carrots and Parsnips. 
The seed maybe sown at anytime in April and May, an inch 
deep, in drills twelve inches apart. When the plants are two 
oi' three inches high, they should be thinned to the distance of 
six inches from each other, and afterward hoed. The ground 
should be kept clean and loose round the plants, by repeated 
hoeing ; in the autumn they will be fit for use. The ro its 
