SHALLOTS, 



183 



out six inches apart in the drills. Do not cover deeply ; 

 leave the point of the clove just even with the surface of 

 the earth, and press the soil around. Keep the ground 

 free from weeds, but be particular, in hoeing, not to earth 

 up the bulbs. The leek is the only member of the onion 

 tribe that is not injured by gathering the earth about its 

 stem. Take up the bulbs when ripe, dry in the shade, 

 and preserve as garlic. They may be kept until the next 

 spring. 



Use. — The shallot, though more pungent than some 

 members of the onion family, is preferred by many in sea- 

 soning gravies, soups, and other culinary preparations, and 

 by some considered almost indispensable in the prepara- 

 tion of a good beefsteak. It can be pickled in the same 

 manner as the onion. 



Shallot Vinegar. — Peel and chop fine four ounces of 

 shallots ; pour on them a quart of the best vinegar, and 

 let them steep a fortnight; then strain and bottle it. — 

 Miss Leslie. 



Shallot Sauce. — Put a few chopped shallots into a little 

 gravy, boiled clear, and nearly half as much vinegar ; sea- 

 son with pepper and salt ; boil half an hour. — Mrs. Hale. 



Allium Schcenoprasum — Chives, or Gives. 



A perennial plant, growing wild in the meadows of 

 Britain, as some varieties of the same genus do in this 

 country. The bunches are made up of a mass of little 

 bulbs, and produce pretty purplish flowers early in sum- 

 mer. 



Culture. — Any common soil will answer for this plant. 

 Divide the roots in autumn or spring, and plant them on 

 a bed or border, in little bunches of ten or twelve offsets, 

 in holes made with the dibble ten inches apart. If kept 

 free from weeds, they will speedily make large bunches. 



