AMERICAN HOME GARDEN. 143 



GARLIC. 



French, Ail. — German, Knohlauch. — Spanish, Ajo. 



Garlic sets should be planted in the fall or spring, at the 

 same time and in the same manner as onion sets, at a depth of 

 two or three inches. Keep them clean until the changing 

 color of the tops shows the roots are ripening, then take them 

 up and dry them for use. The sets are obtained by dividing 

 the clustered roots which are sold in our stores and markets. 



Garlic is a bulb of the onion tribe, very strong, and to many 

 persons very offensive, but often used medicinally and in French 

 cookery. 



Rocambole, or Spanish garlic, is a milder variety, cultivated 

 in the same manner and for the same uses. 



GREENS. 



Greens are either young plants raised in the fall, and win- 

 tered expressly for early cutting, as spinach, German kale, &c., 

 or they are similar young plants raised in the spring for the 

 same purpose, as spinach, cabbage, mustard, &c., or they are the 

 first young spring growth of roots or stems wintered for the 

 purpose of producing them, as kale, cabbage, dock, &c. Though 

 vei-y unsubstantial, they are eagerly sought in the early spring. 

 What they lack as food they perhaps make up as physic, many 

 of them being, in medical parlance, " laxative and detergent." 

 A little saleratus added to the water in boiling them renders 

 them in general safer and better for use. It should not be 

 omitted, especially in cooking poke-weed and others of doubt- 

 ful reputation. 



Most of them will be fomrd in their alphabetical order, but, 

 for convenient reference, a list is given below from which selec- 

 tions may be made. 



1. Beets. The part used is the young plant entire, pulled 

 and washed ; or the leaves may be pulled from older plants. 



2. Brussels Sprouts. The yomig fall and spring growth. 



3. Cabbages. Young or non-heading plants of the early 

 kinds called " coleworts" or " collards." 



4. Dock. The young spring growth. 



