SHALLOT. 1 19 



beds of this valuable vegetable, it can be enjoyed from January 

 to May, by giving tbe simple attention we have detailed. 



Besides the above method of forcing, it can be done success- 

 fully in pits, frames, or hot-houses, where these erections are 

 in use. Put the plants in large pots, using'earth of a light, 

 rich nature. Place them in any dark corner, where, with a 

 little moisture at times, they will bring good sprouts for the 

 table. 



SHALLOT. 



Allium ascaldnicum. — Eschalote. Fr. — Schallote, Grer. 



It will be observed from the botanic name of Shallot, that it 

 is classed with the Onion tribe. It was introduced from As- 

 calon, a town of Syria, and frequently is known under the 

 name of Eschalots. They have a strong but not unpleasant 

 odor, and are preferred to the Onion for various purposes of 

 cookery and seasoning. Many epicures consider them the 

 best seasoning for a good old-fashioned dish of beef-steaks. 

 Though it has been two hundred years in cultivation, very lit- 

 tle of the article is used in this country, unless by the French. 



Culture. — The roots are bulbous, and increase readily by 

 offsets, the largest of which are most proper for use. The 

 bulbs are oblong and irregular, seldom becoming large ; gen- 

 erally growing in clusters, they do not swell like roots that 

 grow singly. The soil best adapted for their growth is a light, 

 rich, sandy loam, though they will thrive well in any rich soil 

 that is not saturated with moisture. Plant them in October 

 or November, in drills, six inches apart, three inches deep, and 

 about eight inches from row to row. If a quantity of soot be 

 mixed with the soil, it will greatly prevent the attacks of a 

 maggot, which frequently commits depredations upon this 

 plant. Early in Spring draw away the earth from the bulbs, 

 6 



