Turnips Are a nutritious article of vegetable food, but not very easy of digestion, and are flatulent. This effect is in a good measure obviated by pressing the water out of them before they are eaten. Carrots Contain a considerable quantity of nutritious juice but are among the most flatulent of vegetable productions. Parsnips Are more nourishing and leas flatulent than carrots, which they also exceed in the sweetness of their mucilage. By boiling them in two different waters, they are rendered less flatulent, but their other qualities are thereby diminished in proportion.
Parsley Is of a stimulating and aromatic nature, well calculated to make agreeable sauces.
It is also a gentle diuretic, but preferable in all its qualities when boiled. Celery Affords a root both wholesome and fragrant, but is difficult of digestion in its raw state. It gives an agreeable taste to soups, as well as renders them diuretic. They are, however, most suitable to persons of a cold and phlegmatic constitution. Radishes Of all kinds, particularly the horse-radish, agree with the three preceding articles.