200 KITCHEN GARQEN. 



called the Long-keeping is preferred. It is propagated by 

 the cloves, the smallest being selected for that purpose, and 

 planted in October or November. Some recommend the 

 mixing of soot with the manure, as a protection against 

 the attacks of maggots, by which this plant is greatly in 

 fested. Late autumn planting, however, is found the best 

 expedient, as the bulbs are ripe and lifted next summer 

 before the larvae commence their depredations. 



G-ARLIC (Allium, Sativum) and ROCAMBOLE (Allium 

 Scorodoprasum) y though common ingredients in continental 

 cookery, are comparatively seldom used in England. A 

 few rows will generally be found sufficient, ^hey are pro 

 pagated by offsets or cloves from the bulbs, or by the bul 

 bils which grow on the flower-stem. The CHIVE or Cive 

 (Allium Schoenoprasum), a pretty little native plant, is 

 used occasionally as salad and alliaceous seasoning. A 

 single row may be planted as an edging to an onion bed, 

 and it is easily increased by parting the roots in spring and 

 autumn. This is a hardy perennial, and when once started 

 may be kept growing for many years. Its flavor partakes 

 of that of the leek and onion. 



Hops. 



In New England and many other parts of our country, 

 almost every householder has his hop vine in one corner of 

 his garden. It is so tenacious of life and so vigorous in its 

 growth, that it very soon becomes a trespasser. Of late 

 years, in our country, its consumption and production has 

 so largely increased, that many farmers raise several acres 

 each, from which they realize large profits, and induces in 

 this place general directions for its cultivation. 



The Hop is almost as easily cultivated as corn, and any 

 good wheat or corn land is suitable. A sandy loam is very 



