180 THE KITCHEN-GARDEN. [chap. vi. 
be grown to an enormous size by transplant- 
ing into a hole about twice their own diame¬ 
ter, at the bottom of which their fibrous roots 
are spread out and covered with soil* while 
the bulb is left untouched by the soil, standing 
in a kind of hollow cup. The plant is then 
well supplied with water, and will soon swell 
to fill the cavity. The leek is a native of 
Switzerland, and it was introduced before 
the time of Elizabeth. 
The Chive is a perennial plant, a native of 
Britain, and it is propagated by dividing the 
roots in spring or autumn. 
Garlic is propagated by dividing the bulb 
into what are called cloves, and planting them 
in February or March. They are generally 
planted in drills, and earthed up as they begin 
to grow. When the leaves turn yellow, which 
they will do about August, the bulbs should be 
taken up, and what may not be wanted for 
use, should be reserved for planting the fol¬ 
lowing spring. Garlic is a native of the 
south of Europe, and w r as introduced before 
the time of Henry VIII. The shallot is a 
native of Palestine, and it has been in culti¬ 
vation in British gardens at least as long as 
