Flavoring and Condiment Vegetables 93 



GARLIC 



This is the most strongly flavored of the onion family. 

 The bulbs are divided into bulblets, which are separated 

 and used as are the onion sets for propagating the plants. 

 It is used but little by Americans, but is highly prized 

 by some nationalities, who use it much as we do onions. 

 It possesses medicinal properties, but is used less for this 

 purpose than formerly. Sliced and sprinkled with sugar, 

 a syrup is produced which is used as an expectorant. It 

 is also used as a vermifuge. In our large cities it is 

 exposed on the market braided together by its tops. It 

 is well for every garden to have a small patch in some 

 out-of-the-way corner, where it will multiply from year 

 to year by reproduction from the cloves, without cultiva- 

 tion, if undisturbed. 



HORSE-RADISH 



This is a perennial cruciferous plant grown for its 

 pungent roots. It is propagated from pieces of the root 

 cut to two- or three -inch lengths. When grown for 

 market, roots not less than six inches long should be 

 planted. The soil should be very deeply prepared, and 

 if fertilizers are used they should be placed as deep as 

 possible. In the family garden a rich border deeply 

 trenched is the best place to grow horse-radish, to pre- 

 vent the multiplication of lateral roots. The piece -roots 

 may be planted at any time when the soil is in proper 

 condition, from October to April. The fall -planted will 

 start earlier in spring and thus have a longer season for 



