SHALLOT. 123 



are four or five inches in length. The cutting may be con- 

 tinued until the flower heads form, and these may be used 

 as broccoli after they have made some growth in the open 

 air, when they form a small head resembling a broccoli or 

 a cauliflower. 



The cutting should not be too close, especially for the 

 first year or two, as it has a tendency to weaken the plants. 

 It is well to only blanch every other row eaph year, in 

 order that the plants may have an opportunity to recuper- 

 ate, for strong roots can only be had by strong, healthy 

 foliage. To the same end, the plants should never be 

 allowed to go to seed. Sea-kale, like asparagus, is a sea- 

 shore plant hence a top dressing of salt, as directed for the 

 latter vegetable, is of service to it. 



There are no varieties of it. 



SHALLOT, 



The shallot is a species of onion, the root of which is 

 composed of numerous small bulbs, united at their base 

 and covered with a thin skin. It is chiefly used in a green 

 state, early in the spring. 



It thrives in any soil suitable for the onion, preferring, 

 however, a light, warm soil. It is chiefly grown by divid- 

 ing the bulbs and planting the offsets. These should be 

 planted with a dibble or trowel, in rows twelve inches 

 apart, and four to six inches distant on the rows, the holes 

 being two or three inches deep. When wanted for early 

 spring use, they are planted towards the end of August or 

 early in September, and are left in the open ground all 

 winter. They may also be planted in April for later use. 

 When the tops die off, the bulbs should be taken up, well 



