ON THE CULTIVATION OF THE SHALLOT. 
55 
to within six inches of the top with the compost; after which 
the plants can be put in, well watered,', and shaded for a few 
days until they get established. 
The season of planting must be regulated according to that 
in which they are wanted to flower : if planted in June, they 
can be had to flower about a fortnight before Christmas. They 
will be forwarded, or retarded, according to the state of the 
season. If wanted to be in flower by the time I have stated, 
the forcing operation ought to be commenced about the middle 
of September, allowing them the protection of the lights during 
the night only for the first fortnight; after which they must 
be allowed to remain on during the day, with the admission of 
plenty of air from sunrise to sunset. They may remain under 
this treatment for another fortnight, or three weeks, when less 
air will be required, for by this time the short days and 
long cold nights will have set in. They must be covered, 
so as not to allow the frost to get at the plants, for which 
purpose dry hay or leaves will suit equally as well as mats. 
After the first set of plants come into flower, the protection of 
the lights may be withdrawn from them, in order to bring on a 
succession, if they be not already progressing: a temporary 
frame may be placed over those from which the lights have 
been taken, to prevent the covering from falling on the plants. 
By the above method of flowering the violets during the winter, 
I have been able to gather a weekly supply of six ordinary¬ 
sized bunches, besides occasional extra demands. I would 
recommend the Neapolitan, as being the most suitable variety 
for this method of forcing. 
A FEW REMARKS ON THE CULTIVATION OF THE 
SHALLOT. 
By Mr. G. W 7 yness. 
The Allium Ascalonicum , or Shallot, is a bulbous-rooted per¬ 
ennial, a native of Palestine, and introduced in 1542. It is 
considered one of the mildest of the cultivated alliaceous tribe, 
and is used for a great variety of culinary purposes, both in 
stews, soups, and made dishes; sometimes it is used in a raw 
state, cut small, and served as sauce to steaks and chops. 
The Shallot is seldom known to flower in this country, and 
