SHALLOT. 
THE ONION FAMILY. 
There are a good many members of that respectable family so celebrated for fragrance — 
we mean the Onion tribe. Some of them, of course, are well known and appreciated, as they are 
very likely to be; for they have a peculiar way of attracting alien- 
tion, though they may be too modest to speak for 
themselves. Others are not as popular, though per¬ 
haps not unworthy of a passing notice. 
The Leek in many countries is quite extensively 
grown. In America it is found in the markets of 
our large cities, and in some particular sections, but 
generally in the country is almost unknown. The 
Leek is very hardy, bearing a good deal of freez¬ 
ing when in the ground, without any injury, and 
therefore in climates not too severe is allowed to 
remain in the ground during the winter, to be 
gathered as needed* This, of course, makes it 
very desirable for many localities. In very cold 
climates it is taken up before winter and preserved 
in earth, about like celery, though not needing so 
much protection. The Leek forms no bulb, and 
the thick stem, which is the part used, must be blanched by earthing up. The Leek is prized for 
soups, and is often boiled and served as Asparagus. Culture as for common Onions. 
Chives is a small and not very important member of the Onion tribe, quite hardy everywhere, 
and will grow for years from the same bulbs and in the same spot. In old times it was*the cus¬ 
tom to make a little border of Chives among the herbs. The leaves are as 
slender as fine knitting needles, and appear in bunches early in the spring, and 
are cut and used in the raw state, and may be shorne seve¬ 
ral times during the spring. It is propagated by divisions 
of the root. 
Shallot are somewhat similar to Chives, but larger and 
better, the roots being used in the spring before fresh 
Onions can be obtained. Being quite hardy, they are kept 
in the ground during the winter, and in the spring one bulb 
will separate into half-a-dozen or more. They are then 
taken up, divided, and bought and sold as young Onions. 
The Shallot ripens about the middle of summer, and can 
then be taken up to be planted in the autumn, or retained 
Some people prize Shallots for pickling. If planted in the spring they do well, 
but are not ready for use as early as if set out in the fall. 
The most pungent of all the family is the Garlic. It seems as if the essence of a whole 
bushel of Onions was concentrated in one of its little bulbs. The root or bulb is composed of a 
dozen small bulbs called “cloves.” Garlic is much used in the south of Europe, and the Ameri¬ 
can traveler at first gets the idea that everything he eats and drinks has been flavored with it. 
The little cloves are planted in the spring six or eight inches apart, and in August the tops will 
die, when the bulbs are ready to gather. They do best in a light rich soil. 
CHIVES. 
GARLIC. 
for winter use. 
THE VEGETABLE DISHCLOTH. 
Wonderful is the provision Nature makes for the wants of man. This provision, too, is wisely 
adapted to his varying necessities. What delicious refreshing fruits the traveler finds towards the 
tropics, just suited to his failing appetite, when even the sight of ordinary food would cause loath¬ 
ing. Wandering about the sea-washed coasts of Great Britain, steeped in fog, and inhaling the 
salt breezes of the ocean, with what contempt one would look upon the Bananas and other lus¬ 
cious fruits of warm climates, and what a relish one gets for the “roast beef of old England.” In 
the absence of the tin-peddlers, how good it is to be able to furnish our own dippers, and even 
bottles and sap-buckets, from the Gourds in the garden. To come down to the subject— Dish¬ 
cloths, or rather their use, is pretty universal; and there is sometimes, we think, a good deal of 
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