42 THE BOOK OF VEGETABLES 



three varieties named are the best for exhibition. I 

 need not dwell upon varieties, but would add that few 

 plants are more valuable in cold districts, as the leek 

 winters well when others fail. 



SHALLOTS AND GARLIC 



The first-named are so much used in the kitchen, 

 both for flavouring and as vegetables, that it would be 

 out of place to omit mention of the uses to which they 

 can be put. Many persons prefer the shallot to the 

 onion, the flavour being more delicate, and having a 

 peculiar character liked by many. In many gardens it 

 is not looked upon with much favour as a vegetable, 

 but the shallot will thrive when the onion fails. I do 

 not advise the old method of culture, which was to 

 plant in December and harvest in June, for much better 

 results are obtained from later planting at a time when 

 the plants can make progress. The best plan is to plant 

 in March and harvest when the bulbs are ready, which 

 will be in August. Ripen thoroughly before housing, 

 and then place in a cool, dry store. There are some 

 good varieties, the Sutton Giant being much better than 

 the old form. At planting, place the roots in rows in 

 well manured land, sufficiently deep to render each bulb 

 firm, and at a distance of twelve inches between the rows 

 and six inches in the row. The plants like rich food, 

 and liquid supplies during growth will give fine bulbs. 

 Garlic is largely used for flavouring purposes in large 

 establishments, and needs much the same treatment 

 as the shallot. There is a large Russian variety well 

 worth growing, and in many gardens this plant is grown 

 in the open all the year, being transplanted in the spring; 

 but I think that the produce is more useful if dried in 

 the same way as shallots and stored. 



