one to two inches in diameter. After the sprouts have been frosted (which is necessary to their perfection) they may be gathered. Immerse them in clear water for an hour, and cleanse them from dust and insects; then boil them quickly for about twenty minutes, using plenty of water. When soft, take them up and drain them well. They are then to be put into a stew- pan with cream, or with a little butter thickened with flour, and seasoned to taste, stirring them thoroughly. They may be served up to table with tomato sauce, which greatly heightens their flavor: or seasoned with pepper and salt, and eaten with any sort of meat. As this vegetable is comparatively little known, I have made these observations with a view of encouraging its culture. Plants for seed should have their tops cut off, and the little cabbages allowed to shoot, from which the seed is more perfect. It will keep fresh and sound in a dry place three years, but when grown for that object should not be near any other sort of Cabbage.
BURNET.
Potèrium Sanguisórba—Petite Pimprenelle, Fr.—Pimpernelle, Ger.
Burnet is a hardy perennial plant. The parts made use of are the young leaves, which are put into salads, and by the French very frequently into soups, to which it gives a pleasant and warm taste.
Culture.—Seed may be sown early in Spring, in a row, where they are to remain. Twenty plants will be sufficient for any family. They are also propagated by dividing the roots, and as the young luxuriant leaves are preferable, the plants should be manured every year, and renewed every three or four years.
