American Cookery

American Cookery

Sections:

Cheese
Roots and Vegetables
Onions
Parsnips
Parsley
Raddish
Melons
Early Yorkshire
Beans

 

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Garlicks

Garlicks_, tho' used by the French, are better adapted to the uses of medicine than cookery.

_Asparagus_--The mode of cultivation belongs to gardening; your business is only to cut and dress, the largest is best, the growth of a day sufficient, six inches long, and cut just above the ground; many cut below the surface, under an idea of getting tender shoots, and preserving the bed; but it enfeebles the root: dig round it and it will be wet with the juices--but if cut above ground, and just as the dew is going off, the sun will either reduce the juice, or send it back to nourish the root--its an excellent vegetable.