132 



GARDENING FOR THE SOUTH. 



foot of the stalk attached, for tlae convenience of tying 

 them into bundles of three or fonr to dry. When dry, 

 they may be hung up in a dry place, and kept in the head 

 until wanted, or threshed out and stored in paper bags ; 

 the seed will keep two years. 



jJsQ^ — The whole plant is much used in soups and steAVS, 

 but the most delicate part is the blanched stems. From 

 its mild agreeable taste, it is esteemed by many above the 

 onion. 



To Boil. — Trim off the coarser leaves, cut them into 

 equal lengths, tie in small bunches, and boil in plenty of 

 water, which has been previously salted and skimmed. 

 Serve them with melted butter. They need about twenty- 

 five minutes boiling. If the water is changed when half 

 done, they are much more delicate, the strong flavor being 

 entirely removed. 



Allium AKalo7iium — Shallot, or Eschallot. 



This plant derives its botanical name from^ grooving wild 

 at Ascalon, in Syria. It has a stronger taste than the 

 onion ; but as the strong flavor does not remain so long 

 upon the palate, it is often preferred. The root is bulbous, 

 similar to that of garlic, in being divided into cloves, in- 

 cluded in a membrane. It rarely sends up a flower -stalk, 

 and hence is often called the barren onion. 



Culture. — It is propagated from the offsets of the roots. 

 Prepare the beds as for the rest of the onion tribe, but it 

 will do with not quite as rich a soil. Let the soil be made 

 perfectly light and friable. The last of September is the 

 best time for planting the early crop, but they may be 

 planted any time during the autumn and winter. The 

 early planted ones come into use early in May. Make 

 the beds four feet wide, and mark them off' in drills an 

 inch deep, ter or twelve inches distant, and put the offsets 



