ality, the growing of which is generally
considered a test of a gardener's skill. Perhaps the after-dressing and
serving of Salsify may be a test of the skill of the cook, but upon that
point we will not insist. It is a less troublesome root than Scorzonera,
and superior to it in beauty and flavour--in fact, it is often dressed
and served as 'Vegetable Oyster,' having somewhat the flavour of the
favourite bivalve.

Salsify roots require to be prepared for use by scraping them, and then
steeping in water containing a little lemon juice or vinegar. They are
boiled until tender, and served with white sauce. To prepare them as the
'Vegetable Oyster' the roots are first boiled and allowed to get cold,
then cut in slices and quickly fried in butter to a light golden brown,
being dusted with salt and white pepper while cooking. Serve with
crisped Parsley and sauce made with butter, flour, and the liquor from
tinned or fresh oysters.

==SAVOY==--=see page 38=

==SCORZONERA==

==Scorzonera hispanica==

Scorzonera is not much grown in this country, but as it is prized on the
Continent, it might be introduced to many English tables with advantage.
The main point in the cultivation is to obtain large clean roots, for
carelessly grown samples will be small, forked, and fibrous. Trench a
piece of ground, and mix a good dressing of half-rotten manure with the
bottom spit, taking care that there is none in the top spit. Make a nice
seed-bed, and sow in the month of March in shallow drills fifteen inches
apart, and as the plants advance thin them until they stand a foot apart
in the drill. Keep the crop clean, and it will be fit for use in
September. Lift as wanted in the same manner as Parsnips. Seed may also
be sown in April and May.

To cook the roots they must first be scalded, then scraped and thrown
into water in which there are a few drops of lemon juice. Let them
remain half an hour; boil in salted water in the same way as Carrots
until quite tender, and serve with white sauce. If left to get cold they
can be sliced and fried in butter to make a good side dish.

==SEA KALE==

==Crambe maritima==

Many persons prefer Sea Kale to Asparagus, but the two differ so widely
in flavour and general character that no comparison between them is
possible. On two points, however, the advantage certainly rests with Sea
Kale. It can be more easily grown, and, regarded solely as an article of
food, it is the more profitable crop