664 



ALLIACEOUS ESCULENTS. 



planted in sand, in an open shed ; or it may be protected where it stands. A 

 few plants left will produce abundance of seed, which will ripen in Septem- 

 ber, and may be treated like that of the onion. The seed will keep two or 

 three years. 



SuBSECT. 111.— The Shallot. 



1474. The Shallot, Allium ascalonicum L. (Echalotte, Fr.), is a bulbous- 

 rooted perennial, a native of Palestine, and long in cultivation for its bulbs, 

 which separate into cloves. These are used like the bulbs of onions, in 

 soups and stews, and in a raw state cut small, as sauce to steaks and chops ; 

 and sometimes a clove or two is put into winter salads, more especially 

 potato salad. The best variety is the lone/ -keeping, which will remain good 

 two years. Propagation is effected by dividing the bulb into its separate 

 cloves, and planting and managing these in all respects like the potato onion 

 (1466). The soil should be rich, and particular care taken to guard against 

 the onion fly, by the means already indicated (1470). Mr. Knight planted 

 on the surface of the ground, earthed up a little at first, and as soon as the 

 roots had taken hold, removed the soil with the hoe, and by abundant watering, 

 which he found a check to the ravages of the maggot. The bulbs, if planted 

 in March, or, as is sometimes done, in the preceding November, will be ready 

 for use towards the end of July, and the crop may be taken up in September, 

 and spread in an airy loft, or tied up in ropes, like onions. A sufficient 

 quantity of the smallest cloves ought to be selected for sets for the following 

 year. 



SuBSECT. IV. — The Garlic. 



1475. The Garlic, Allium sativum L. (Ail, F7\), is a bulbous-rooted 

 perennial, a native of the South of Europe, long in cultivation for flavouring 

 meats, and for various sauces and ragouts. In many parts of Europe, par- 

 ticularly in France and Spain, the peasantry rub garlic over the slices of 

 their black bread as a seasoning, and find the bread so prepared delicious. 

 The bulb divides into cloves like the shallot, and is cultivated exactly in the 

 same manner. The leaves begin to wither in August, and the bulbs may 

 be taken up in September, dried, and laid in an airy loft, or tied up in ropes. 



SuBSECT, V. — The Chive. 



1476. The Chive, Allium SchcBnoprasum L. (Civette or Ciboulette, Fr.), 

 is a bulbous perennial, a native of Britain, in meadows and pastures, but 

 rare. It has been long in cultivation for its leaves, which are used in spring 

 salads, in soups, omelets, and generally as a substitute for young onions. 

 The bulbs are very small, and seldom applied to any culinary purpose. The 

 plant flowers in May, and after the leaves have begun to decay in J une, it 

 may be taken up and divided, and replanted in rows, one foot by six inches ; 

 but as the chive is little used except in cottage gardens, a very few plants 

 are sufficient, and these may be planted in the herb-ground in the slip. If 

 kept cut so as to prevent its flowering, it will succeed for several years in the 

 same spot. No cottage garden ought to be without the chive, which may 

 be planted as an edging to walks not much frequented. 



SuBSECT. VI. — The Rocambole. 



1477. The Rocambole, Allium Scorodoprasum L. (Ail d'Espagne, Fr.), 

 is a bulbous perennial, a native of Denmai-k, formerly cultivated for the 



