when dressed with cream, they are very delicious; but the following is recommended by the author as one of the best. Previously to boiling the roots, let them be lightly scraped, and then laid in water for about an hour, to draw out any little bitterish taste they might happen to have; this, however, is rarely the case, except when they are grown in moist heavy soils. After the roots have been in the water the time mentioned, they should be boiled till they are quite tender, when they are to be taken out and laid to drain for a short time, during which a thick batter should be made with the white of eggs, beat up with a little flour, in which the roots are to be dipped, and, after having been rolled in crumbs of bread, fried with a small piece of melted fresh butter, previously put into the pan; they should be frequently stirred, and when observed of a deep brown colour, they will be ready for table.

The next mentioned vegetable (Scorzonera) may be dressed in a similar manner, and either of them, or both, will form, when cooked after the above receipt, a most agreeable and delicious dish.

Culture. The salsafie, as before observed, being biennial, can only be propagated by seed, which should be sown in a light rich piece of ground, previously well worked to the depth of twelve or fifteen inches, towards the end of March, but not sooner, otherwise the plants will be apt to run to seed. The best way of sowing the seed is in shallow drills drawn about a foot apart, where, after being regularly covered, the plants will soon make their appearance; and if observed to rise in clusters, they must be thinned to the distance of

two or three inches, either with the hand or with a small hoe.

In the course of a month or six weeks, they may be finally thinned out to six or eight inches apart. But little more will require to be done, except keeping them clear from weeds, till the end of November; when, after being cleared of decayed leaves, they are to be taken up (taking care not to cut or injure any part of the root), and laid in dry sand for occasional use throughout the winter. When that season is mild, the roots are apt to take a second and early growth, which must be checked by their being taken out and relaid, otherwise much of their nutritious qualities will be lost. The same holds good in regard to all culinary vegetables of a like nature, when preserved in a dry state under cover.

55. SCORZONERA.

- VIPER'S-GRass.

The botanic name of this plant is placed first in this instance, from its being by far the most popular. The derivation of Scorzonera and Viper's-grass arises from the similitude of the long tapering root to the body of a viper. This variety is distinguished by the specific name Hispanica, from its being a native of Spain. It was first cultivated in England in the year 1576. In regard to the qualities of this root, there is but little difference between it and salsafie; if any, the Scorzonera is superior in point of delicacy, and perhaps would be more generally cultivated, if it had a greater substance of growth in the root.

The same directions as were given for cooking the salsafie, will serve for this vegetable.

Culture. The cultivation varies but very little

from that of the salsafie; the only difference is in the time of sowing the seed, which will admit of being done a fortnight earlier.

56. SEA-KALE or SEA-KAIL.-CRAMBE. Crambe maritima-Sea-Kale or Colewort.-The botanic name of Crambe is of ancient date, and supposed to be derived from the growth and habit of the plant. The specific maritima is from its being only found growing on the sea-shore.

Sea-kale is a native of the southern shores of Britain; and there is none finer than what is to be found growing on the sandy beach round Calshot Castle, between the Isle of Wight and Southampton. It also grows in great abundance on the sandy shores round the Bay of Dublin, and was for a long time used by the inhabitants of that city as a culinary vegetable, before the English thought of it for that purpose.

The use of sea-kale as an esculent vegetable is of recent date. The first person who brought it into repute was Dr. Lettsom, who had it under cultivation in his garden in the year 1767; and at the same time the Bishop of Carlisle had it in his garden, where it was treated like asparagus.

About that period Dr. Lettsom wrote a short treatise on the culture and qualities of the plant, which brought it into more general notice; though it did not establish the fame of sea-kale as a culinary vegetable of the first class, to which it is so well entitled, so much as a treatise written a few years afterwards by that worthy and scientific man, the late Dr. Curtis, with whom the author was well ac

quainted at the time he lived at Brompton, near London. One day, when discoursing on the qualities of the sea-kale, the doctor observed, that in the course of a few years it would be the most popular, as it was the most salubrious, in the whole range of culinary vegetables, a remark which has been most truly verified. The doctor further observed, that all the good qualities of the cabbage tribe centred in the sea-kale; and as a sweetener of the blood in spring, it cannot be too strongly recommended, especially in such a country as England, where animal food is consumed in such immense quantities. It was also remarked at the time by the doctor, that the cottager, with trifling expense and little trouble, might regale himself with a dish of this wholesome vegetable for many weeks throughout the spring, at which time it is of the greatest efficacy, and, with the rhubarb (noticed before), may save many a pound for medical attendance: besides he can say, with some degree of pleasure, "I grow my own medicine."

Upon the whole, sea-kale is allowed to be one of the most valuable acquisitions made to our culinary vegetables within the last fifty years, none furnishing a more salutary esculent for four or five months of the most dreary season of the year; and it has been observed that no vegetable improves more by forcing; for by that means, the sea-kale produced at Christmas is more crisp and tender than any grown at a more advanced period.

For dressing sea-kale, the three following methods, as communicated to the author, may be of use to some of the readers of this work:

The first is, that sea-kale growing in its natural element, near the sea-shore, if intended for use, should be cut as soon as it is discernible; and after lying an hour in soft-water, should be boiled in two waters, in the first for about a quarter of an hour, and in the second (which should be boiling when the kale is put in) until it is sufficiently done for use: which may be known by the softness of the stalk adhering to the bottom of the sprout. After being taken up, it should be laid to drain for a few minutes, when it will be ready for use; and whatever disagreeable taste it might have imbibed from its salt-water bed, will by the above method of cooking be completely extracted.

The second mode of dressing sea-kale is similar to the above, but, by its inland cultivation, it does not require a double boiling; only, previous to being dressed, it must be laid in water for half an hour, when, after being well boiled, it should be quickly drained, and then suffered to remain a few minutes before the fire, that whatever moisture remains may evaporate. The sauce generally used at table with sea-kale is melted butter; a little capsicum or Tomata vinegar added to which, will heighten the taste considerably.

The third mode of dressing (which will be found the most superior), is to tie the sea-kale in bundles, and boil it in plenty of water, with a little salt in it, for twenty minutes, observing that the water is boiling before it is put in; have a toast ready, dip it in the water, put it on the dish and the sea-kale upon it; pour a little white sauce over it, consisting of an equal quantity of veal gravy, and cream thickened