CHAP. T. CULINARY VEGETABLES. 119 



well they require a great deal of watering. It is said that the 

 tops of the leaves should be cut off occasionally, and that this 

 will induce the roots to swell. 



Allium sativum. 



GARLIC. 



Rushoon. 



This vegetable is very much cultivated by the natives in 

 most parts of India, and is always obtainable at so cheap a rate 

 from the bazar, that it is hardly worth while, perhaps, to under- 

 take the cultivation of it in the garden. 



The root consists of several small what are called cloves. 

 For cultivation these are planted out in October singly, in drills 

 about seven inches apart and two or three inches deep. The 

 crop is taken up in the commencement of the hot weather, and 

 the cloves, after being first well dried in the sun, stored away 

 for use. 



Allium Schaenoprasum. 

 CHIVES. 



This vegetable may be met with in some few gardens, but for 

 the most part is very little cultivated or known in this country. 

 The thin awl-shaped Onion-flavoured leaves are the parts of the 

 plant used in cookery. It is propagated by division of the roots 

 in October. 



Allium Ascalonicum. 



SHALLOT. 



Gundham. 



A vegetable but little known, I believe, to Europeans in this 

 country. The small Onion-like bulbs are the part eaten. It is 

 propagated by setting out in October the cloves or bulbs about 

 six inches asunder. By the commencement of the Hot season 

 the crop \\ill be fit to be taken up to be stored for future use. 



Asparagus officinalis. 



ASPARAGUS. 



The flavour of Asparagus in this country is much inferior to 

 what it is in Europe. One great recommendation to it, however, 



