82 CHIVES. 



about twelve inches deep, or by placing boards, nailed 

 together at right angles thus y\, over the rows. When 

 wanted for winter use, the plants are to be taken up late 

 in the fall and planted thickly in a box filled with sand or 

 light earth, and then placed in a cool cellar, watering them 

 after planting. When wanted for use, a box full of them 

 should be placed in a dark room where the temperature 

 will be from 50 to 60; or they may be placed in the 

 kitchen, and another box, such as a soap box, inverted 

 over them. They will soon start into growth, and afford 

 a supply of blanched leaves for salading purposes. After the 

 leaves are cut off, the roots are of no further use and may be 

 thrown away, bringing another box full to supply their place. 



This vegetable is not much used in this country, but is 

 largely used in England, and to a greater extent in Hol- 

 land and Belgium, as it is so readily grown. 



There are five or six varieties grown in Europe; the 

 Large-rooted, or Coffee Chiccory, or the Magdebourg, are 

 generally preferred as being the most luxuriant in growth 

 and the most productive. 



CHIVES. 



This is a well-known species of the onion family. The 

 leaves are the principal parts used, principally for flavor- 

 ing soups, as an ingredient in spring salads, and for flavor- 

 ing omelets. 



It is very hardy, and will grow in almost any soil. It is 

 propagated by division of the roots, as it seldom, if ever, 

 produces seeds. The bulbs, two or three together, should 

 be set out in May in rows fifteen or eighteen inches apart, 

 the tufts twelve inches apart on the row. To have them 

 young and tender, the plants should be frequently cut 

 down, so as to insure a young growth for use. 



