50 



Shallot. Al'ium ascalcnicvm. — It is a 6j~ « cies of onion, 

 cultivated like the Potato onion. 



Spinach, or Spin age. Spinaeia oleracea. — This requires 

 a richer soil than almost any other culinary vegetable, 

 to bring it to perfection, as it has to yield frequent 

 gatherings or cuttings, and therefore, requires a re- 

 peated developement of parts, which cannot be expec- 

 ted without an abundance of food. The varieties 

 mo^t esteemed are the Round-leaved or Summer, the 

 Prickly or Winter and the New Zealand. The latter is 

 best for very dry lands. Sow the Round-le aved in 

 April in deeply trenched ground and the Winter in 

 August or September. Thin to six inches and water 

 well in dry weather. When the cold weather sets in 

 it should ho, covered with straw to protect it from the 

 sun, and from freezing and thawdng. It is used for 

 "greens." 



Squish. Cucvrhiia mclopepo. — FiRnt in May in hills about six 

 fVet apart, and the soil well enriched with a good quantity of ret- 

 ten manure or compost to each hill* Sow a sufficiency of seed to 

 allow for loss by insocts. 'I'hree dr four plants are enough to 

 leave for each hill. The early Scallop or Bush squash is an ex- 

 cellent variety for i^immer use. Canada, Winter Crooknpck, and 

 Autumnal Marrow, are considered best for winter use. The Mar- 

 row must be planted at a disianco from every other variety, aa 

 they are liable to rnix. 



Thyme. Thymus vidgari^, — There are two varieties, 

 the Broad-leaved and the Nahrciv. It is best suited with 

 a poor soil that i« warm and exposed to the sun. Sow 

 in drills six inches aparl and thin to six inches in the 

 drill. The after treatment is the same as Sage. The 

 leaves should be gathered when the plant is in blos- 

 som. It is highly valued as a seasoning for meats, 

 soups and sauces. 



Tomato. Solanum lycopersicnm. — This popular ^og- 

 etable w^as long cultivated as an ornament to the 

 flower garden, under the name of Love Apple. It 

 has recently acquired a very high reputation as a 

 culinary vegetable, and that reputation i« Btill exten- 

 ding 



