104 THE FLORAL WORLD AND GARDEN GUIDE. 



down the line, and'press the cloves into their places, and so leave 

 them. Ton need do nothing more than keep the beds carefully hoed 

 and cleaned of weeds until the time arrives to take up the crop, 

 which should be stored in small lots in large mesh-nets hung from 

 the ceiling of an airy shed, or any dry cool outhouse. 



Shallots ff-om Seed are handsomer and larger than from 

 cloves or bulbs ; the question is, how is seed to be obtained ? It 

 has been our good fortune to discover a certain method of obtaining 

 seed, and we have supplied the seed trade with large quantities — 

 indeed, the raising of shallots from seed was a thing unknown until 

 we started it. Once upon a time we had planted our shallots as 

 usual by simply pressing the bulbs into their places. Soon after- 

 wards we found them dragged out and scattered all over the place, 

 as if a lot of mischievous boys had been indulging a mad freak. 

 As we have any number of water-rats, water- shrews, and red field- 

 mice, we did nut trouble to ask " Who did it ? " but went to work 

 at once, and replanted the shallots three or four inches deep, and 

 trod them firmly, so tliat no " small deer " should have a chance of 

 uprooting them. Strange to say, they all put up flower-heads and 

 seeded freely, and we supplied the trade with the seed, and obtained 

 a good price for it ; and for some years afterwards, wonderful 

 shallots were seen at exhibitions, the produce of seed we secured by 

 planting the cloves deeply. Having neither time nor inclination for 

 seed-growing as a matter of business, we discontinued the practice 

 of planting shallots deeply, when fully convinced of the result of so 

 doing. Henceforth, those who want seed know how to secure it. 



Gakltc. — The finest garlic is the product of a simny clime, 

 hence home-grown samples are seldom so plump and silvery as 

 bhose imported from the Continent for our markets ; but home- 

 grown garlic is as well flavoured, and every way as useful, aa the 

 product of Italy or Portugal. A piece of old garden-ground, well 

 manured, will suit garlic better than heavy newly-broken land ; and 

 in any case the soil should be rich and light. The best time to 

 plant is as early in March as the weather will allow. Put down the 

 line, the ground being ready and tolerably smooth, and taking a 

 single clove between finger and thumb, thrust it into the soil an 

 inch deep. In this way plant them four inches apart in the row, 

 and the rows six to eight inches apart. Keep them clean, and 

 towards the end of June tie the grass in knots to prevent flowering. 

 When ripe take them up and dry them, and tie them in bundles, 

 reserving a portion of the stem for this purpose. 



The judicious use of garlic is certainly one secret of the supe- 

 riority of Continental cookery. Anyone unaccustomed to the use of 

 garlic, but willing to give it a trial, may be recommended to proceed 

 as follows : "When there is a ragout or stew preparing, with which 

 a trial of garlic may be made, let the cooking be completed in the 

 usual way, and the dish quite ready to serve. Now mince very fine 

 one clove, or even half a clove, of garlic, throw it in and let the soup 

 aimmer a fevr seconds only, and then serve. This slight quick cook- 

 ing extracts from the garlic a fine welcome flavour, but much cook- 

 ing renders it oflfensive. 



