SCORZONERA. 
93 
may be .aken up late in autumn, and secured in moist sane 
from the air ; or suffered to remain out, and dug up when 
wanted. 
As the seed of Salsify do not all ripen uniformly, it she uld 
be sown moderately thick. To insure a regular crop, five 
or six pounds may be allowed for an acre of ground, or twe 
ounces for every three perches. 
The mode of cooking recommended by an American au- 
thor is, “ To cut the roots transversely into thin pieces ; boil 
them in water, or milk and water ; when boiled soft, nmsli 
them, and thicken the whole with flour to some degree of 
stiffness ; then fry them in the fat of salt pork, or butter , 
hey are a luxury.” 
In England the tops are considered excellent food when 
Doiled tender, and served up with poached eggs and melted 
butter. They are by some considered salutary for persons 
inclined to consumption. Those afflicted with any symp 
toms indicating the approach of that complaint, cannot harm 
themselves by eating the tops, when they are to be got, which 
is in the month of April ; and if the roots are eaten when 
attainable, they may, perhaps, answer a still better purpose, 
and even the liquor in which they are briled may possess 
some of the most valuable properties of the plant. 
SCORZONERA. 
Scorsonere. Scorzonera Hispanica. 
This plant has long been raised in British gardens, for 
culinary purposes, and especially as an ingredient in soups, 
on account of its palatable and nourishing roots. Some boil 
and eat them like Carrots, &c. ; in which case they should 
be deprived of their rind, and immersed in cold water for 
half an hour, or they will be bitter. They are raised pre- 
cisely in the same manner as Salsify? If the seed be sown in 
