296 VEGETABLE SUBSTANCES. 



stance in those culinary preparations which it is in- 

 tended to flavour. The garlic is generally only intro- 

 duced during the cooking, for a time longer or shorter 

 according to the intenseness of the flavour required, 

 and is then withdrawn. This plant is readily propa- 

 gated by the cloves or subdivisions of the bulbs which, 

 if put into the ground in March, produce a crop in 

 July or August. 



Garlic Alli-jm sativum. 



Several species of garlic are found growing natu- 

 rally in various countries. The wild garlic of Kam- 

 chatka (allium ursimiin) is much prized by the inha- 

 bitants, both as a medicine and as an auxiliary article 

 of food. The Russians, as well as the natives, gather 

 it in large quantities for winter use. After being 

 steeped in water, it is mixed with cabbage, onions, 



