54 GARDENING 



LEEKS 



The leek originally was a'native of Switzerland, 

 and was introduced into England before the time 

 of Elizabeth. It belongs to the onion tribe, only 

 far more delicately flavoured than onions. They 

 require a long season of growth in a deep, well- 

 worked, highly manured soil. 



Sow about the middle of March in the open, 

 and, when large enough, they must be thinned and 

 transplanted as opportunities occur — which, as 

 Sutton recommends (and I have found it the best 

 plan), should be when the plants are six inches 

 high — into well-prepared and previously watered 

 ground, and trenched in a similar manner for celery, 

 eighteen inches wide. This will allow two rows of 

 plants being put into each trench. Manure should 

 be laid at the bottom of the trenches. Cow-manure 

 is best for light soil, and that from the stable for 

 heavy land. 



The plants should be put in one foot apart in 

 the rows and fifteen inches between the rows. Stir 

 the ground occasionally, and cut off the tops of the 

 leaves to cause the roots to grow to a larger size. 



Once a week in dry weather they should have 

 a good soaking, and early in September, when a 

 good growth has been obtained, the leeks should be 

 carefully earthed up so as to have them thoroughly 

 blanched. It takes about six weeks for them to 

 blanch thoroughly. They should be covered with 

 the earth nearly down to the leaves. 



The tops of the leaves should be cut off about 

 once a month, and, as new ones are produced, the 

 neck swells to a much larger size. It is a good plan, 



