American Cookery

The Art of Dressing Viands, Fish, Poultry, and Vegetables

Author: Amelia Simmons
Published: 1796
Language: English
Wordcount: 15,665 / 51 pg
Flesch-Kincaid Reading Ease: 57.8
LoC Category: TX
Downloads: 10,469
Added to site: 2004.07.09
mnybks.net#: 8789
Genre: Cooking
Buy new from: Amazon or Barnes & Noble
Find it used: eBay or AbeBooks
Get as AudioBook: Audible or AudioBooks.com
Advertisement
Excerpt

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.

_Parsley_, of the three kinds, the thickest and branchiest is the best, is sown among onions, or in a bed by itself, may be dryed for winter use; tho' a method which I have experienced, is much better--In September I dig my roots, procure an old thin stave dry cask, bore holes an inch diameter in every stave, 6 inches asunder round the cask, and up to the top--take first a half bushel of rich garden mold and put into the cask, then run the roots through the staves, leaving the branches outside, press the earth tight about the root within, and thus continue on thro' the respective stories, till the cask is full; it being filled, run an iron bar thro' the center of the dirt in the cask and fill with water, let stand on the south and east side of a building till frosty night, then remove it, (by slinging a rope round the cask) in

Cover image for

Download


show mobile phone QR code

Donate a small amount via Paypal below or read about some other ways that you can support ManyBooks.