SALSIFY

Tragopogon porrifolius Salsify may be sown from the end of March to May, but two sowings will in most cases be sufficient. Drill the seed in rows fifteen inches apart and one inch deep. Thin from time to time until the plants stand



nine, ten, or in an extreme case twelve, inches apart. In ordinary soil nine inches will be sufficient. Hoe between frequently, but do not use a fork or spade anywhere near the crop, for the loosening of the ground will cause the roots to branch. A deep sandy soil with a coat of manure put in the bottom of the trench will produce fine roots of Salsify. But there should be no recent manure within fifteen inches of the surface, or the roots will be forked and ugly. In a soil that produces handsome roots naturally the preparation may consist in a good digging only, but generally speaking the more liberal routine will give a better result. In November dig a portion of the crop and store in sand, and lift further supplies as required. Some roots may be left to furnish Chards in spring. These are the flowering-shoots which rise green and tender, and must be cut when not more than five or six inches long. They are dressed and served in the same way as Asparagus. Salsify is a root of high quality, 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

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