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. 

 EPINABD. 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. 



