148 [Assembly 



tribe, and is one of the smallest of that family. The bulbs grow in 

 clusters, and are used in soups, salads and omelets. 



Garlic, (Allium Sativum,) this plant has an acrimonious taste, and 

 most diabolical smell, and is to most Americans very offensive. In 

 France, and on the continent generally, unless you peremptorily for- 

 bid them, the cooks w^ill season every dish they set before you with 

 it, as they consider it an indispensable morceau. The root grows in 

 the shape of bulbs, which are enclosed in a membraneous skin. 



Shallot, (Allium Ascalonicum,) originated near Ascalon in Palestine. 

 It was introduced into England by the crusaders. It is a bulbous 

 root, resembling garlic, and is used in soups, sauces, &c. 



Asparagus (Asparagus Officinalis) is found wild on the sea shores 

 of Great Britain, and in the saline sandy steppes of Poland and Rus- 

 sia. It has been vastly improved by cultivation, so much so, that the 

 parent variety can" only be discovered by the botanist. The Romans 

 were celebrated for fine asparagus of very large size. In England 

 there are hundreds of acres now devoted to this root; the cultivation 

 near this city on a large scale, would be very profitable. It is a diges- 

 tible and light food. 



jj 



Sea-Kale (Crambe Maritima) grows wild on the sea shore of 

 Great Britain and Ireland. It is considered by the English as one of 

 their most valuable indigenous vegetables. I have cultivated it for 

 several years. My practice is to plant the roots about two feet apart, 

 in well enriched garden soil; it will last a number of years. Early 

 in the spring it is covered with square boxes and kept dark; when cut 

 it is perfectly blanched, and if boiled for a great length of time, and 

 served up with cream, it is a delicious vegetable. 



Artichoke, (Cynara Scolymus,) is a maritime plant likewise, and 

 was brought originally from the shores of the Mediterranean Sea. 

 The globe variety is the best. I usually plant them in the fall, and 

 protect them with manure; early in the spring they are uncovered, and 

 the ground about them cultivated. In the month of August they 

 form a large head on the top of each stem, 'which is eaten before it 

 blooms, and while the flower is in an immature state. The part eaten 

 is in the fleshy portion of the leaf; the heads are boiled and served up 

 with butter, slightly seasoned with pepper and salt. 



