GARLIC HORSE-RADISH. 59 



to allow the plants to go to seed unless it is wanted for use. 

 If the fiower stems are cut off as soon as they appear, it will 

 encourage a production of young leaves below. 



GARLIC. 



Allium Sativum. — Ail^ Fr. — Knoblauch^ Ger. 



The term G-arlic is given to this vegetable on account of its 

 powerful and penetrating scent. It is a native of many parts 

 of the world, and has been in general use for two centuries. 

 Many very excellent and medicinal qualities are attributed to 

 its root, and it would no doubt be more generally used if it were 

 not for its unpleasant odor. The French use it in sauces and 

 salads. 



Culture. — There are two varieties cultirated, under the 

 name of Large and Small. As either of them is large enough 

 for any purpose, one variety only is necessary. The root is 

 bulb, divided into parts called psuedo-bulbs or cloves. It is 

 propagated by planting these cloves in drills two inches deep, 

 six inches apart, and four inches from plant to plant, early in 

 Spring, on light, rich ground. It requires to be frequently 

 hoed and kept free from weeds. About the end of July the 

 bulbs are generally full grown, which will be evident from the 

 yellow appearance and withering of the leaves. They must 

 then be taken up, cleaned and dried, and afterwards tied in 

 bundles, to be hung up in a shed or room and preserved for use. 



HORSE-RADISH. 



Cochledria armor dcia. — Cranson, Fr. — Merrettig, Ger. 



Horse-radish is a native of Europe, growing in deep soil and 

 marshy places. It has been long cultivated in our gardens 



