CHAPTER I. 



ALLIACEOUS PLANTS. 



§ 1.— THE SHALLOT. 



Natural History. — The shallot (AlUvm, asca- 

 lonicum L.) belongs to the natural order Aspho- 

 delese, and the class Hexandria,aud order Mono- 

 gynia, in the Linnean arrangement. The order 

 AsphodelesB contains about five hundred and 

 twenty species, the majority of which inhabit 

 the temperate, and even the colder regions, 

 few of them comparatively being found within 

 the tropics. The genus Allium (derived from 

 the Celtic all, hot or burning) comprises one 

 hundred and twenty-six species, eleven only 

 of which have as yet been found worth cultiva- 

 tion, and of those the subjects now to be treated 

 of — namely, the shallot, garlic, rocambole, 

 onion, leek, and chive — are in most repute. 

 Many of the species are, however, very pretty, 

 and, notwithstanding their unpleasant odour, 

 have found a place in our flower borders. The 

 roots of all the genus are eatable, and those of 

 some — the onion, for example — rank among the 

 most useful articles of food. None of the 

 family are even suspected of possessing delete- 

 rious properties. 



The shallot is indigenous to Palestine, abound- 

 ing in the neighbourhood of Ascalon, from 

 which circumstance the specific name, ascaloni- 

 cwn, has been given. It is often written eschalot; 

 it was also formerly called scalion, evidently a 

 corruption of Ascalon, from whence it came. It 

 was introduced to Britain in 1548 — by whom or 

 how we have no record left. 



Uses.- — On account of the mildness of its 

 flavour, compared with that of our other culti- 

 vated Alliums, it is preferred in cookery as a 

 seasoner in stews and soups. It is also much 

 used in a raw state; the cloves or sections of 

 the root, cut up into small pieces, form an 

 ingredient in French salads, and are also 

 sprinkled over steaks, chops, &c. The true 

 epicure, however, cuts a clove in two, and by 

 rubbing the inside of the plate, secures the 

 amount of relish to suit his palate. Shallot 

 vinegar is made by putting six cloves into a 

 quart bottle of that liquid ; and when sealed 

 down, it will keep for years. It also makes 

 an excellent pickle. It has been in use since 

 the days of Pliny, who says " the Ascalonian 

 onions are proper for sauce." 



Propagation. — The shallot is easily 

 propagated, each bulb being formed of 

 several parts, called cloves, which, when 

 separated, form each a new plant, afford- 

 ing a peculiar instance of the mode which 

 nature has adopted in fulfilling her laws 

 for the renewal of the species. The shallot, 

 being a native of the warmer climate of 

 Syria, seldom if ever produces seed in 

 Britain, and hence would ultimately be- 

 come extinct, were this or some other 

 viviparous process not devised, by which 

 they are enabled to continue themselves. 



Planting. — The proper season for plant- 

 ing is autumn, either during October 

 or November, as much of the success 

 depends on early planting — a practice 

 recommended by Mai'shall nearly a cen- 

 tury ago, and revived by Henderson, 

 who, in a communication to the Cale- 

 donian Horticultural Society {vide vol. 

 i. p. 199, of their "Memoirs"), says in 

 reference to securing this crop from the 

 attacks of maggots, "autumn planting 

 is the whole secret." Subsequent expe- 

 rience has so far proved the correctness 

 of this recommendation. 



In light, well- pulverised soils, the 

 cloves or sets should be planted in lines, 

 twelve inches asunder, and the cloves 

 four inches apart. In preparing the 

 ground, after being trenched or very 

 deeply dug, it should be gathered up 

 in ridges of the above distance, and four 

 inches in height. On the top of these 

 the roots should be set, and merely 

 slightly covered. In strong clayey soils, 

 also, after being deeply trenched or dug, 

 draw drills fifteen inches asunder and 

 three inches deep; fill them up to the 

 surface with light sandy compost, upon 

 which set the bulbs, and cover them 



