200 KITCHEN GARDEN. 
called the Long-keeping is preferred. It is propagated by 
the cloves, the smallest being selected for that purpose, and 
planted in October or November. Some recommend the 
mixing of soot with the manure, as a protection against 
the attacks of maggots, by which this plant is greatly in- 
fested. ‘Late autumn planting, however, is found the best 
expedient, as the bulbs are ripe and lifted next summer 
before the larvae commence their depredations. 
Gariic (Adium Sativum) and Rocampote (Allium 
Scorodoprasum), though common ingredients in continental 
cookery, are comparatively seldom used in England. A 
few rows will generally be found sufficient. They are pro- 
pagated by offsets or cloves from the bulbs, or by the bul- 
bils which grow on the flower-stem. The Cutve or Cive 
(Altium Schoenoprasum), a pretty little native plant, is 
used occasionally as salad and alliaceous seasoning. A 
single row may be planted as an edging to an onion bed, 
and it is easily increased by parting the roots in spring and 
autumn. This is a hardy perennial, and when once started 
may be kept growing for many years. Its flavor partakes 
of that of the leek and onion. 
Hops. 
In New England and many other parts of our country, 
almost every householder has his hop vine in one corner of 
his garden. It is so tenacious of life and so vigorous in its 
growth, that it very soon becomes a trespasser. Of late 
years, in our country, its consumption and production has 
so largely increased, that many farmers raise several acres 
each, from which they realize large profits, and induces in 
this place general directions for its cultivation. 
The Hop is almost as easily cultivated as corn, and any 
good wheat or corn land is suitable. A sandy loam is very 
