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GARDENING FOE THE SOUTH. 



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 

 seasoning gravies, soups, sauces, and other culinary prep- 

 arations, and is by some considered almost indispensable in 

 the preparation of a good beefsteak. It can be pickled in 

 the same manner as the onion. 



SKIRRET.— (Sium sisarum.) 



Skirret is a perennial Umbelliferous plant from China, 

 known in Europe since 1548. It grows a foot high, 

 with pinnate lower leaves. The root is composed of 

 several fleshy tubers, the size of the little finger, joined at 

 the crown. 



Culture. — Skirret likes a deep, rich, rather moist soil, 

 with the manure applied at the bottom. The situation 

 should be open. It is propagated by seeds, or by offsets 

 of established roots. Seedlings produce the best roots. 

 Sow in spring, when the ground becomes warm, in drills 

 an inch deep and ten inches apart. When the plants are 

 an inch or two high, thin to six or eight inches apart. 

 Cultivate like salsify, and keep clear from weeds. They 

 will be fit for use in August, but can remain in the ground, 

 to use as wanted, all winter. Slips of the old roots may 

 be set out nine inches apart and cultivated in the same 

 manner. Leave some of the plants in the ground, and 

 they will throw up seed-stalks and ripen seed during the 

 summer following. 



Use. — The tubers are boiled and are very sweet, some- 

 what like the parsnip, and are thought more palatable by 



