This is an excellent vegetable, but is little known. The stalks of it
can hardly be distinguished from celery, and it is much easier
cultivated. The roots are nice boiled tender, cut in thin slices, and
put in soup or meat pies; or cooked in the following manner, and eaten
with meat. Scrape and cut them in slices. Boil them till very
tender--then drain off the water. Sprinkle a little salt over them--turn
in milk enough to cover them. When they have stewed about four or five
minutes, turn them into a dish, and add a little butter.