KITCHEN-GARDENING. 131 



leaves begin to decay, the roots are fit to use. Skirrets should 

 be planted in a light, moist soil ; for in dry land the roots are 

 generally small, unless the season proves wet. 



The root of the Skirret is composed of several fleshy tubers 

 as large as a man s finger, and joined together at the top. 

 They are eaten boiled, and stewed with butter, pepper, and 

 salt, or rolled in flour and fried, or else cold, with oil and vine 

 gar, being first boiled. They have much of the taste and 

 flavor of a Parsnip, and are by some considered more palatable. 



SHALLOT. 



ECHALOT. Allium ascalonicum. 



The true Shallot is a native of Palestine, and possesses an 

 agreeable flavor ; it is propagated by planting bulbs, or offsets, 

 in the fall of the year, which may be set out with a dibble, in 

 rows twelve inches apart, and from four to six inches distant 

 in the rows ; or they may be placed in drills, two or three 

 inches deep, and covered up. 



Those intended for seed may remain in the ground until 

 June or July ; after the tops have decayed the bulbs must bo 

 taken up, and the offsets divided ; these should be kept in a 

 dry place to plant the ensuing autumn. 



SPINACH, OR SPINAGE. 

 EPINARD. Spinacia. 



The Spinacia oleracea, or common Spinach, is very hardy, 

 and consequently a very important vegetable for cold climates. 

 It merits attention from its being extremely wholesome and 

 palatable, and from its keeping green even after having been 

 cooked. It makes a delicious dish when served up with the 

 gravy of roast meat, melted butter, etc. 



