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This peculiar vegetable production, which was first noticed by Captain Cook a century ago and is indigenous to the island, is termed by botanists the Pringlea antiscorbutica, and belongs to the order of plants classed as the Cruciferae, which embraces the common cabbage of every household garden, the radish, and the horse-radish to the latter of which the Kerguelen cabbage is the most closely allied, on account of its hot pungent taste when eaten raw as well as from its habit and mode of growth.
The hot dog, as found here, is just as we know him throughout the length and breadth of our own land a dropsical Wienerwurst entombed in the depths of a rye-bread sandwich, with a dab of horse-radish above him to mark his grave; price, creation over, five cents the copy. The woolly plush hat shows no change either, except that if anything it is slightly woollier in the Alps than among us.
Garnish your dish with horse-radish and lemon. You may make a forc'd leg of lamb the same way. To make FRENCH CUTLETS of MUTTON.
Have you snuff of the true scent, my beauty foh! this is for the nostril of a Welsh parson choleric and hot, my beauty, pulverized horse-radish, why, it would make a nose of the coldest constitution imaginable sneeze like a washed school-boy on a Saturday night. Ah, this is better, my princess: there is some courtesy in this snuff; it flatters the brain like a poet's dedication.
Scale your carp, then gut and wash them very clean, and dry them in a cloth; put a piece of butter into a stewpan, when it is hot, fry them as quick as you can, till they are of a fine brown; boil the roes, then fry them of a fine gold colour; take them up, and keep them hot before the fire: then put to your carp half port wine and half water, as much as will cover them a little more than half way; put in some thyme, parsley, a piece of lemon-peel, whole pepper, a few cloves, a blade or two of mace, an onion, some horse-radish sliced, and two spoonfuls of ketchup; put on your cover, and let it stew very gently, till your fish is enough; do not turn them in the pan, but with a ladle take some of the liquor, and pour over your fish every now and then, while they are stewing, then cover them close again: When they are done enough, take them out of the pan with a slice, and take care not to break them; put them into the dish you intend to send them to table in, then strain the liquor, and thicken it up with a piece of butter rolled in flour; let it boil till it is pretty thick, pour the sauce over the fish, and garnish your dish with the roes, lemon, and horseradish, and send it to table.
Have you snuff of the true scent, my beauty foh! this is for the nostril of a Welsh parson choleric and hot, my beauty, pulverized horse-radish, why, it would make a nose of the coldest constitution imaginable sneeze like a washed school-boy on a Saturday night. Ah, this is better, my princess: there is some courtesy in this snuff; it flatters the brain like a poet's dedication.
English Walnuts. Gather them when nearly full grown, but not too hard; pour boiling salt and water on them; let them be covered with it nine days, changing it every third day; then take them out on dishes, and put them in the sun to blacken, turning them over; then put them in a jar and strew over them pepper, cloves, garlic, mustard seed and scraped horse-radish; cover them with cold strong vinegar and tie them up.
Garnish the dish with horse-radish and red-beet root. There must be no salt upon the beef, only salt the gravy to your taste. You may stew part of a brisket, or an ox cheek the same way. To make OLIVES of BEEF. Garnish the dish with horseradish and pickles. You may make olives of veal the same way. To fry BEEF-STEAKS.
Pickled walnuts will keep for six or seven years, and are as good at the last as the first. Virginia Yellow Pickles. To two gallons of vinegar, put one pound of ginger, quarter of a pound of black pepper, two ounces of red pepper, two of cloves, a tea-cup of celery seed, a pint of horse-radish, a pint of mustard seed, a few onions or garlic, and three ounces of turmeric to turn them yellow.
To this list we must also add the horse-radish, the colza, the seed of which produces an oil well adapted for lighting purposes; the crysimum, or hedge-mustard, a popular remedy in France for coughs; the shepherd's purse, which the Mexicans use as a decoction for washing wounds; and the Lepidium piscidium, employed by the natives of Oceanica for intoxicating fish, so as to catch them more easily.
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