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Salsify or Oyster Plant Soup

I bunch or one dozen salsify roots, 3 even tablespoonfuls of flour, I quart of milk, I tablespoonful of butter, Salt and pepper to taste.

Scrape the salsify, cut it into slices, cover with a pint of boiling water, boil slowly one hour. Add to this the milk; do not drain off the water. Rub the butter and flour together, stir into the soup and stir continually until it boils. Add six whole allspice and a blade of mace. Let