CHAP. 28.—THE SKIRRET.
too, has had its reputation established by the
Emperor Tiberius, who demanded a supply of it every year
from Germany. It is at Gelduba,2
a fortress situate on the
banks of the Rhenus, that the finest are grown; from which
it would appear that they thrive best in a cold climate.
There is a string running through the whole length of the
skirret, and which is drawn out after it is boiled; but still,
for all this, a considerable proportion of its natural pungency
is retained; indeed, when modified by the addition of honied
wine, this is even thought to impart to dishes an additional
relish. The larger parsnip has also a similar sting inside, but
only when it is a year old. The proper time for sowing the
skirret is in the months of February, March, April, August,
September, and October.