90 SHALOT. TREE ONION. 
In some countries leeks are much esteemed for culi- 
nary uses, in soups, broth, and for boiling as greens 
with meat. 
They are considered the badge of the Welsh nation, 
and representations of them are frequently worn by 
persons of that country on the day of their patron saint, 
St. David. The origin of this custom was an occur- 
rence, during the Welsh wars, in which a party of 
Welshmen, wanting a mark of distinction, and shortly 
afterwards passing through a field or garden of leeks, 
seized and stuck the plants in their caps, and under this 
signal were victorious. 
Leeks are natives of Switzerland. 
101. SHALOT (Allium ascalonicum) is a kind of garlic, 
the bulbs or roots of which are oblong, irregular, and seldom of 
large size. 
The stem is naked and round ; the leaves are somewhat awl- 
shaped ; the head of flowers is globular ; and the stamens are 
three-pointed. 
The uses of shalot, or echalotte, as it is denominated 
by the French, are almost wholly confined to cookery. 
It has a strong, but rather pleasant smell, on which ac- 
count it is generally preferred to onions. It is em- 
ploj'ed for the seasoning of soups, gravy, hashes, 
pickles, and for numerous other purposes. 
This plant grows wild in several parts of the Con- 
tinent. 
102. The CANADIAN or TREE ONION (Allium Ca- 
nadense) is remarkable for producing a bulb or onion at the 
top of the stalk. 
The stem is naked and round ; and the leaves are fiat and 
narrow. 
These onions are well deserving of attention both as 
objects of curiosity, from producing their bulb at the 
upper extremity of the stalk, and also for their use. 
When pickled, they are generally thought superior in 
flavour to the common onion. 
They were originally imported from Canada ; are 
