578 KITCHEN GARDEN. 



It should be observed, that immediately on cutting the 

 forced heads, they should be brought to a level with the 

 surface of the ground ; or else, in the course of a few 

 years, the roots will form their crowns so high, that it 

 will be necessary to earth them up, to preserve them 

 from the effects of severe frost. Should young plants 

 not be at hand when a new plantation is required to be 

 made, cuttings from the roots of the old plants, of two 

 or three inches in length, will answer the purpose 

 equally as well as plants ; for every inch of root will 

 grow, if planted near the surface ; and the stronger 

 these pieces are, the stronger will be the plants at the 

 end of the year. 



66. SHALLOTS. 



dllium Ascalonicum, or common Shallot, is a hardy 

 perennial plant, a native of Palestine, and more imme- 

 diately of Ascalon and the adjacent parts. It was cul- 

 tivated in this country in 1548. The bulbs are com- 

 pound, like those of Garlic. The Shallot is used to 

 flavour beef-steaks, and is introduced into India pickle 

 as a substitute for Garlic. The method of cultivating 

 the Shallot has generally been by planting the roots in 

 drills, and earthing them up as the plants advanced in 

 height ; but Mr. Knight has suggested a mode of sur- 

 face-planting, by which he has succeeded in growing 

 very fine bulbs. It is thus described : " He places a 

 rich soil beneath the roots, and raises the mould <m 

 each side to support them till they become firmly rooted. 

 This mould is then removed by the hoe, and watered 

 from the rose of a watering-pot, and the bulbs, in con- 

 sequence, are placed wholly out of the ground. The 

 growth of these plants," he adds, " now so closely 

 resembled that of the common Onion, as not to be 

 readily distinguished from it, till the irregularity of 

 form, resulting from the numerous germs within each 

 bulb, became conspicuous. 



