Skirret
(Sium Sisarum). A perennial, cultivated, but not extensively, for its roots, which are rather large, and composed of fleshy, tuberous prongs joined together, as shown. Leaves pinnatisect; segments oblong-acute, serrate; involucre five-leaved, reflexed. The roots are white, and are cooked and served in a similar way to those of Salsafy. Skirret may be propagated by slipping off the side roots before growth commences in spring, and dibbling them in ordinary garden soil, but it is generally increased by seeds. These should be sown in drills, about 1ft. apart, early in April, and the seedlings thinned, when large enough, to 6in. or 8in. asunder. A rather light soil, which has not been very lately manured, is best suited to the requirements of