lie the amateur’s kitchen garden. 
in our garden now (July 29, 1876) a long row of. leeks, to 
which we resort occasionally for a few bulbs to stew in gravy, 
and those and the like of them are things “ not generally 
known.” These leeks were sown in the spring of 1875, and 
were never transplanted. Yet in the autumn of the same year, 
we drew plenty for the kitchen that were as thick as a child’s 
wrist, and those that remained were not disturbed. As a 
matter of course, in the following spring they threw up flower 
heads innumerable, and one day we went along the row, knife 
in hand, and cut off all the heads, save half a dozen of the 
strongest, which were allowed to stand for seed ; and as for 
those cut off, the tall green stem was left unhurt, as a part 
of the plant which it could not spare, for every green 
breathing surface is useful to a plant, but flowering and 
seeding are exhausting operations. In the. course of the 
summer following, these leeks produced at the root pretty 
silvery bulbs, of the most marrowy texture and delicious 
flavour when cooked, and available as onions if need be, but, 
as remarked above, chiefly to be valued for stewing in gravy 
to form a bonne bouche. It will be observed, therefore, that 
if leeks are not wanted when they are first fit for use, they 
may be allowed to remain until they are wanted. 
To grow grand leeks, sow in a pan, or, better still, in a bed 
of light rich soil in a frame, at the end of February, and 
thenceforward treat precisely as recommended for celery, the 
earthing up included. They should be planted out in the 
trenches six inches apart and have plenty of water, and as 
to the time of planting, the sooner the better provided the 
plants are large enough to handle, and have nice tufts of roots. 
It helps the swelling of the root if the tops of the leaves 
are cut off about once in three weeks, while they are growing 
freely. 
Leeks are rarely injured by frost, but when grown to a great 
size they are somewhat tender. It is therefore advisable to 
take up a few and pack them in sand in a dry place, and 
throw litter over those that remain during the prevalence 
of severe weather. When the weather changes take up a few 
more, and so on, observing that as they do not keep long after 
being lifted, a fortnight’s supply is the utmost allowance that 
should be stored at one time, and the drier they are the 
better. 
The Shallot or Eschallot (Allium Ascalonicum) may be 
