MAftcH.] THE KITCHEN GARDEN. 197 
Garlick, Rocambole, and Shallots. 
Prepare some beds of good ground, four feet wide, in which to 
plant garlick, rocambole, and shallots; of which procure some best 
bulbs or roots; divide the garlick and rocambole into cloves, and 
the shallots into off-sets, as they admit; plant them in rows, length- 
wise the beds, eight or nine inches asunder, by six inches distance 
in each row, and two or three inches deep. 
They may be planted either with a dibble or in drills drawn 
with a hoe. 
Cives^ or Chives. 
Gives, a small species of onion, growing in large tufts, are use- 
ful in a family in the spring, &c. as a substitute for young onions, 
both in sallads and culinary purposes; they are propagated by slip- 
ping the roots, and this is a proper time to plant them; the method 
is to part or take off some slips from the old roots several small 
offsets together, and plant them in beds or borders about six to 
eight, or nine inches distance. 
In slipping or parting the above roots, observe to preserve eight, 
ten, or more of the small bulbs together in a cluster, and in that 
manner to plant them. 
They are to be planted with a dibble or trowel, making holes for 
them at the distance above mentioned, putting one cluster of roots, 
as above, in each hole, and closing the earth well about them. 
They will soon take root, and increase very fast into large bunches, 
of many years duration. 
Turnips. 
Sow turnips for a first early crop, about the middle, or towards 
the latter end of this month, in an open situation, and where the 
ground is light. 
The proper sort to sow now is principally the early Dutch tur- 
nip, it being the best sort to sow at this season in gardens, but 
especially for the first and second crops, or also occasionally for 
general summer crops, in garden culture. 
Scorzonera and Salsafy. 
The latter end of this month you may sow scorzonera and sal- 
safy; these plants are in some families much esteemed for their 
roots, which are the only parts that are eaten, except the salsafy, 
as explained below. 
The roots run pretty deep in the ground, in the manner of car- 
rots and parsneps, and are boiled or stewed, and eaten either alone 
or with flesh-meat, like young carrots, &c. 
But the salsafy is estimable both for its roots as above, and for 
the young shoots rising in the spring from the year-old plants, 
being gathered while green and tender, are good to boil and eat in 
the manner of asparagus. 
