THE AMATEUR S KITCHEN GARDEN. 
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grown on any good soil, but as it is desirable to have tliem 
large, the cultivation should be liberal. Make up a bed for 
the purpose, digging in plenty of rotten manure, and putting 
a coat of ashes from the burning of garden rubbish on the 
top. The bed should be four feet wide, rising from the sides 
and nicely finished. The offsets may be planted in October, 
or from February to April, the spring being the best time in 
cold or damp localities. In planting, press the offset firmly 
into the soil, and the work is done. Keep clean from weeds, 
and take up and store when the leaves die down in June 
or July. 
Some years ago the rats pulled out the shallots from a bed 
we bad just planted, and dragged them about the place. 
We planted again, but in shallow trenches, quite covering the 
bulbs and treading them in firmly. In the ensuing season 
they produced an abundance of seed, and since then we have 
found it quite an easy matter to obtain seed. It is not much 
needed, however, seeing how largely they increase from divided 
bulbs. The Common Bed is the best, but there is a nice 
yellow variety in cultivation, which is considered in some 
respects superior. 
Garlic (Allium sativum) is grown in the same way as the 
shallot, but should not be planted before March, as it is 
rather tender in constitution. The cloves should be put into 
holes dibbed with a stick, or by the quicker mode of making a 
hole with the finger and thumb, and leaving the clove in it. 
The proper distance is six inches apart each way. In June tie 
the leaves in knots to prevent seeding, and take up the roots 
when the leaves die down. For all culinary purposes English 
grown garlic is as good as any, but it is never so silvery and 
finished in growth as that imported from the continent. 
Chives (Allium schwnoprasum ) are useful to cut from at 
any time for soups or salads. The bulbs are sometimes used, 
but they are never wanted if onions or shallots are at hand. 
The tender green tops in spring impart an agreeable flavour to 
a salad, and may be used in place of young onions. Half-a- 
dozen tufts of chives are enough in most places, and it is 
desirable to lift, divide, and re-plant every four or five years. 
