oz. of butter, 2 tablespoonfuls of lemon-juice.

_Mode_.--Scrape the roots gently, so as to strip them only of their
outside peel; cut them into pieces about 4 inches long, and, as they are
peeled, throw them into water with which has been mixed a little
lemon-juice, to prevent their discolouring. Put them into boiling water,
with salt, butter, and lemon-juice in the above proportion, and let them
boil rapidly until tender; try them with a fork; and, when it penetrates
easily, they are done. Drain the salsify, and serve with a good white
sauce or French melted butter.

_Time_.--30 to 50 minutes. _Seasonable_ in winter.

_Note_.--This vegetable may be also boiled, sliced, and fried in batter
of a nice brown. When crisp and a good colour, they should be served
with fried parsley in the centre of the dish, and a little fine salt
sprinkled over the salsify.

SALSIFY.--This esculent is, for the sake of its roots,
cultivated in gardens. It belongs to the Composite class of
flowers, which is the most extensive family in the vegetable
kingdom. This family is not only one of the most natural and
most uniform in structure, but there is also a great similarity
existing in the properties of the plants of which it is
composed. Generally speaking, all composite flowers are tonic or
stimulant in their medical virtues.

BOILED SEA-KALE.

1150. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
tablespoonful of salt.

[Illustration: BOILED SEA-KALE.]

_Mode_.--Well wash the kale, cut away any wormeaten pieces, and tie it
into small bunches; put it into _boiling_ water, salted in the above
proportion, and let it boil quickly until tender. Take it out, drain,
untie the bunches, and serve with plain melted butter or white sauce, a
little of which may be poured over the kale. Sea-kale may also be
parboiled and stewed in good brown gravy: it will then take about 1/2
hour altogether.

_Time_.--15 minutes; when liked very thoroughly done, allow an extra 5
minutes.

_Average cost_, in full season, 9d. per basket.

_Sufficient_.--Allow 12 heads for 4 or 5 persons.

_Seasonable_ from February to June.

[Illustration: SEA-KALE.]

SEA-KALE.--This plant belongs to the Asparagus tribe, and grows
on seashores, especially in the West of England, and in the
neighbourhood of Dublin. Although it is now in very general use,
it did not come into repute till 1794. It is easily cultivate