VEGETABLES DESCRIPTION A"NT> CULTURE. 215 



soon spring up. ' Chives make a very pretty edging for 

 beds in winter and spring. Renew every four years by 

 taking up and dividing the roots. 



Use. — It is an excellent substitute for young onions in 

 winter and spring salading, aaad is also used like leeks and 

 onions in seasoning soups, gravies, etc. The leaves, cut 

 up fine and mixed with meal and water, are often fed to 

 young chickens as a preventive of disease. The little 

 bulbs may be taken up and stored, and are a tolerable 

 substitute for small onions. 



CHERVIL.— {Scandix cerefolium.) 



An annual Umbelliferous plant, a native of southern 

 Europe, with finely divided leaves, somewhat resembling 

 parsley. Formerly it was much cultivated. There are 

 two sorts, the plain and curled. 



It is propagated from seed, which is sown early in 

 spring, and every three or four weeks until autumn. The 

 summer sowings must be in a shady situation. Make the 

 drills very shallow and nine inches apart, and cover lightly 

 with the back of the rake. When the leaves are three or 

 four inches high, they are fit for use. Keep them closely 

 cut, and they will afford a succession for some time. Keep 

 the soil light and free from weeds, and let a few shoots re- 

 main uncut to run up to seed. 



Use. — The young leaves have a milder flavor than pars- 

 ley, and are used in soups and salads, and also boiled. 

 " Chervil should be eaten," says an old writer, "with oil 

 and vinegar, being first boiled, which is very good for old 

 eople that are dull and without courage ; it rejoiceth and 

 omforteth the heart and increaseth the strength." It is 

 ow nearly out of use. 



