ropagated by planting its roots in the spring.

462. RHAPONTIC RHUBARB. Rheum Rhaponticum.--The radical leaf-stalks of
this plant being thick and juicy, and having an acid taste, are
frequently used in the spring as a substitute for gooseberries before
they are ripe, in making puddings, pies, tarts, &c. If they are peeled
with care, they will bake and boil very well, and eat agreeably.

463. ROCAMBOLE. Allium sativum.--The rocambole is merely the bulbs on
the top of the flower-stalk of the garlic, it being a viviparous plant.
The flavour of this being somewhat different, is used in the kitchen
under the above name.

464. SAGE. Salvia officinalis.--Of this we have two varieties, green and
red. The latter is considered the best for culinary purposes: it is the
well-known sauce for geese and other water-fowl. It is propagated by
cuttings in the spring.

465. SALSAFY. Tragopogon porrifolium.--A biennial, sown in March, and is
usually in season during winter. The roots are the parts used, which are
very sweet, and contain a large quantity of milky juice: it is a good
vegetable plain boiled, and the professors of cookery make many fine
dishes of it.

466. SAVORY, SUMMER. Satureja hortensis.

467. SAVORY, WINTER. Satureja montana.

Both sorts are used for the same purposes, as condiments among other
herbs for stuffing, and are well known to cooks. The former is an
annual, and raised by sowing the seeds in March and April. The other,
being perennial, is propagated either by the same means or by cuttings
in the spring of the year. It is also dried for winter use.

468. SAVOY CABBAGE. Brassica oleracea, (var.)

The Green Savoy. The White or Yellow Savoy.

A well-known species of cabbage grown for winter use, and is one of our
best vegetables of that season. It is raised by sowing the seeds in May,
and planting the plants in any spot of ground in July after a crop of
peas or beans. Savoys stand the frost better than most other kinds of
cabbages with close heads.

469. SCORZONERA. Scorzonera tingitana.--The roots of this are very
similar to salsafy, and its culture and use nearly the same.

470. SEA KALE. Crambe maritima.--This grows wild on our sea-coasts,
particularly in Devonshire, where it has long been gathered and eaten by
the inhabitants thereabouts. It was used also to be cultivated; but was
in general lost to our gardens, till my late partner, Mr. Curtis, having
paid a visit to