 Skirrets should be planted in a light, moist soil, for in dry land the roots are generally small, unless the season proves wet. The root of the Skirret is composed of several fleshy tubers as large as a man's finger, and joined together at the top. They...  The American Gardener's Assistant: In Three Parts - Page 131by Thomas Bridgeman - 1867 - 529 pagesFull view - About this book
 | Bernard M'Mahon - Gardening - 1806 - 686 pages
...as a man's finger, and joining together at top. They are eaten boiled, and stewed with butter, peper and salt ; or rolled in flour and fried ; or else...being first boiled. They have much of the taste and flavour of a parsnep, but a great deal more palatable. This plant is cultivated two ways, first by... | |
 | Bernard M'Mahon - Gardening - 1806 - 746 pages
...as a man's finger, and joining together at top. They are eaten boiled, and stewed with butter, peper and salt ; or rolled in flour and fried ; or else cold with oil ainl vinegar, being first boiled. They have much of the taste and flavour of a parsnep, but a great... | |
 | Stephen Reynolds Clarke - 1822 - 534 pages
...for the sake of its roots, which were thought highly restorative; they were eaten boiled and strewed with butter, pepper, and salt, or rolled in flour and fried ; or else being first boiled, they were eaten cold with oil and vinegar. The Chinese have imposed upon merchants... | |
 | Stephen Clarke - 1822 - 550 pages
...for the sake of its roots, which were thought highly restorative; they were eaten boiled and strewed with butter, pepper, and salt, or rolled in flour and fried ; or else being first boiled, they were eaten cold with oil and vinegar. The Chinese have imposed upon merchants... | |
 | Thomas Bridgeman - 1835 - 172 pages
...food. They are composed of several fleshy tubers, as large as a man's finger,'and joining together at top. They are eaten boiled and stewed, with butter,...oil and vinegar, being first boiled. They have much the taste and flavour of a Parsnip, but are a great deal more palatable. SPINACH. — Some cook Spinach... | |
 | Thomas Bridgeman - Floriculture - 1835 - 130 pages
...food. They are composed of several fleshy tubers, as large -as- a mun-s finger/and joining together at top. They are eaten boiled and stewed, with butter,...oil and vinegar, being first boiled. They have much the taste and flavour of. a Parsnip, but are a great deal more palatable. SpiNA<cH.-~Some cook Spinach... | |
 | Thomas Bridgeman - Botany - 1836 - 142 pages
...deca}', the roots ar» fit to use, and continue so till they begin to shoot in the Spring. Skirrets should be planted in a light, moist soil, for in dry...being first boiled. They have much of the taste and flavour of a Parsnip, but a great deal more palatable. SHALLOT. ECHALOTE. Allitim Ascalonicum. The... | |
 | Thomas Bridgeman - Flower gardening - 1840 - 418 pages
...decay, tine roots are fit to use, and continue so till they begin to shoot in the Spring. Skirrets should be planted in a light, moist soil, for in dry...and flavor of a Parsnip, and are by some considered a great deal more palatable. SHALLOT. ECHALOTE. Allium ascalonicum. The true Shallot, is a native of... | |
 | Daniel Pereira Gardner - Agriculture - 1846 - 898 pages
...decay, the roots are fit to use, and continue so till they begin to shoot in the spring. " Skirrets should be planted in a light, moist soil, for in dry...being first boiled. They have much of the taste and flavour of a parsnip, and are by some considered a great deal more palatable. " — (Bridgemari). SKUNK... | |
 | Daniel Pereira Gardner - Agriculture - 1846 - 898 pages
...composed of several fleshy tubers as large as a man's finger, and joined together at the top. They arc eaten boiled, and stewed with butter, pepper, and...being first boiled. They have much of the taste and flavour of a parsnip, and are by some considered a great deal more palatable." — (Bridgeman). SKUNK... | |
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