CHAPTER XV. 



BULB CROPS. 



ALL bulb crops are hardy, liking cool sea- 

 sons and moist rich soil with a loose 

 top. As a rule they are seed-bed crops, 

 but are sown early in the open field. They 

 grow from seeds or bulbs and may be raised as 

 main or secondary crops and treated like onions. 

 Their tops are often used for seasoning. 



LEEK. 



To the average American, there is but one 

 important bulb crop, the onion, but the foreign- 

 born use garlic, leek and others also. Of these 

 the leek is the mildest flavored and the best 

 worth knowing. It is grown from seed sown in 

 the early spring, and requires the whole season 

 to reach full development. It produces soft 

 bulbs and thick leaves, both being used for 

 seasoning. The leek is stored green, as celery 

 is, being set in earth in a pit or cellar. 



GARLIC. 



The garlic is the strongest of all the bulb 

 family in flavor. It is grown from " cloves," as 

 the separate sections of the bulb are called, and 

 is planted early. It does not fully mature 



until the end of the summer or early fall. 



Ill 



