SHALLOT. 85 



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 vinegar, being first boiled. They have much of the 

 taste and flavor of a Parsnip, and are by some considered a 

 great deal more palatable. 



SHALLOT. 



ECHALOTE. Allium ascalonicum. 



The true Shallot, is a native of Palestine, and is considered 

 to possess the most agreeable flavor of any of the Allium 

 genus ; it is consequently highly deserving of cultivation. 



It is propagated by planting bulbs, or offset?, in the fall 

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

 twelve inches apart, by four or six inches distance in the 

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

 deep, and covered up with a trowel or hoe. 



The gardeners about New- York plant large quantities of 

 the bulbs towards the end of August, and early in Septem- 

 ber ; by this means they are enabled t6 supply the market 

 in April and May with a mild Allium, which while green 

 meets a ready sale. 



Tho?e intended for seed may remain in the ground until 

 June or July, after the tops die down, the bulbs must be 

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

 a dry place to plant the ensuing Autumn. 



It will require at least four bushels of bulbs, if measured 

 when fitst taken from the ground, to plant a quarter of an 

 acre ; because after they are trimmed and deprived of their 

 seed stalks, the bulk will be reduced one half. 



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