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SKIRRETS. Hamburgh parsley, scorzonera, and skirrets, are much esteemed for their roots, the only part which is eaten. They should be boiled like young carrots, and they will eat very well with meat, or alone, or in soups. The shoots of salsify in the spring, from the roots of a year old, gathered green and tender, will eat very nice, if boiled in the same manner as asparagus.
During the past year, we have taken from the ground devoted to vegetable growing, more than 100,000 bushels of cabbage, cauliflower, onions, beets, mangel-wurzel, carrots, parsnips, salsify, potatoes, sweet-potatoes, cassava, turnips, kohlrabi and artichokes. The best part of the story is, that this heavy crop has proved profitable, to a degree far beyond our expectations!
Salsify may be simply boiled and melted butter turned over them. Stew the salsify as usual till very tender; then with the back of a spoon or a potato jammer mash it very fine. Beat up an egg, add a teacupful of milk, a little flour, butter and seasoning of pepper and salt. Make into little cakes, and fry a light brown in boiling lard. Select small-sized, smooth roots.
Six months later, all over the immense domain of the devil, one could see nothing but carrots, turnips, onions, salsify, all the plants whose juicy roots are good and savory and whose useless leaves are good for nothing but for feeding animals. Satan wished to break the contract, calling Saint Michael a swindler.
The following varieties of vegetables, mostly five-and ten-cent packets, were planted: Pole and wax beans, beets, kale, cabbage, carrots, cauliflower, celery, corn, cucumbers, corn salad, endive, eggplant, kohlrabi, lettuce, muskmelon, onions, peppers, peas, salsify, radish, spinach, squash, tomatoes, turnips, rutabagas, escarole, chives, shallot, parsley, sweet and Irish potatoes, and nearly a dozen different kinds of sweet herbs."
To Keep Vegetables in Winter. Beets, parsnips, carrots and salsify should he dug up before the frost is severe; those wanted for use in the winter should be put in barrels, and covered with sand; what you do not want till spring should be buried in the garden, with sods on the top.
Take a good look at the latter for me.... In our garden nothing is up but the hardy plans, pease, potatoes, spinach, onions, etc.... Beets, carrots, salsify, etc., have been sown a long time, but are not up, and I cannot put in the beans, squash, etc., or set out the hot-bed plants. But we can wait. I have not been as well this winter as usual, and have been confined of late.
Beet roots, salsify, Hamburgh parsley roots, horseradish, and turnips, should all be laid up in the same manner, as a supply against frosty weather, when they cannot be got out of the ground. PARSNIPS BOILED. These require to be done very tender, and may be served whole with melted butter, or beaten smooth in a bowl, warmed up with a little cream, butter, flour, and salt.
Colonel Rolleston's voice summoned them from these attractive rooms to supper, and certainly the menu was varied enough to suit all tastes. Prairie-hens and snipe were flanked with Indian corn, salsify, maple sugar, and cocoa-nut cakes; tea at one end, and a disipated-looking bottle of "old rye" at the other.
Salsify Good crop 200-300 bushels per acre. Onions A good crop of onions is 300-400 bushels to the acre, but 600-800 are secured under the very best conditions. The price per ton for horseradish varies from ten to fifty dollars, and from two to four tons should be raised on an acre, the latter quantity when the ground is deep and rich and when the plants do not suffer for moisture.
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