VEGETABLES SHALLOTS SOEREL. 85 



exclude light. In England it is forced extensively by 

 covering over the whole beds with leaves, manure or 

 some heating material. The young shoots, when cooked, 

 have a flavor something between Asparagus and Cauli- 

 flower, but is much preferred to either. The engraving 

 (fig. 89) shows a young shoot when ready for the table. 

 The fully developed leaves are large and robust. 



SHALLOTS. (AlUum Ascalonicum.) 



This vegetable, which is used in the green state in early 

 spring as a substitute for Onions, is planted by dividing 

 the bulbs in September, and planting in rows one foot 

 apart and six inches between the plants ; it makes a 

 slight growth and forms its roots in the fall. On the 

 opening of spring it develops rapidly, and the single 

 bulb, planted in September, will have increased by May 

 a dozen fold. From its hardy nature, coming in at least 

 three weeks earlier than the Onion; large quantities are 

 sold at rates corresponding with those of Onions raised 

 from sets. It, with us, has ever been a profitable vege- 

 table to raise, and I have rarely found the profits on an 

 acre to have been less than $200. It is generally cleared 

 off by the last week in May, giving sufficient time to 

 follow with second crops of Early Cabbage, Beets, Tur- 

 nips, etc. 



SORREL. (Rumcx Acetosa). 



A well-known perennial plant, cultivated to some ex- 

 tent with us. It is used in soups and sauces, mostly by 

 the Germans and French. In the French markets it is 

 nearly as abundant as Spinach is in ours, and is highly 

 recommended as a wholesome vegetable. Its cultivation 

 is very simple. Seeds, sown thinly in rows ia early 



