94 T II E G A R D E N . 



Europe from tlio town of Ascalon, in Syria. It is little used 

 in this country, except by the French, but is to be preferred 

 to the onion for some of tlie purposes of cookery. It is propa- 

 gated by offsets, which may bo planted in the spring, like the 

 sets of the onion. Store in the same way as other onions. 



5. The Leek — Allium Porrum. 



The leek (Fr. ^^orreau) is cultivated in France to an almost 

 incredible extent, as it forms an absolutely essential ingredient 

 of the soup on which the great body of the nation lives. The 

 London Flag and the Musselburgh are improved varieties of 

 the connnon leek. 



The soil for the leek must bo rich, deep, and well worked. 



The manure used must be well decomposed. Sow the seed 



thinly, in drills six inches apart and half an inch deep. Thin 



out the phmts to an inch apart. Wlien about eight inches 



high, transplant them into a bed previously prepared for them. 



Shorten the roots to about an inch from the plant, and cut off 



two inches or more from the extremity of the leaves. Dibble 



them in drills eight inches apart, and so deeply as the plant 



will admit, without covering the young leaves pushing from its 



center. Choose moist or cloudy weather for the operation ; or, 



if dry, give the plants a copious watering, lloe frequently, 



drawing the earth about the plants as they grow. They will 



be *t for use in October. The whole plant is much used in 



soups and stews, but the most delicate part is the blanched 



stems. 



G. The Garlic — Allium Sativu7Ji. 



The garlic is much used in southern Europe in sauces and 

 salads ; but its unpleasant odor will, we suspect, debar it from 

 American tables almost entirely. The bulb is divisible into 

 numerous parts called "cloves," by means of wliich it is propa- 

 gated. Plant in the si)ring, in drills two inches deep and six 

 inches apart. When the bulbs are grown, take them jp, clean 

 them, and hang up in bundles. A very slight jflavur of garlic 

 is not unpleasant in soups and stews. 



