to allow the plants to go to seed unless it is wanted for use. If the flower stems are cut off as soon as they appear, it will encourage a production of young leaves below.
GARLIC.
Al’lium Satìvum.—Ail, Fr.—Knoblauch, Ger.
The term Garlic is given to this vegetable on account of its powerful and penetrating scent. It is a native of many parts of the world, and has been in general use for two centuries. Many very excellent and medicinal qualities are attributed to its root, and it would no doubt be more generally used if it were not for its unpleasant odor. The French use it in sauces and salads.
Culture.—There are two varieties cultivated, under the name of Large and Small. As either of them is large enough for any purpose, one variety only is necessary. The root is a bulb, divided into parts called psuedo-bulbs or cloves. It is propagated by planting these cloves in drills two inches deep, six inches apart, and four inches from plant to plant, early in Spring, on light, rich ground. It requires to be frequently hoed and kept free from weeds. About the end of July the bulbs are generally full grown, which will be evident from the yellow appearance and withering of the leaves. They must then be taken up, cleaned and dried, and afterwards tied in bundles, to be hung up in a shed or room and preserved for use.
HORSE-RADISH.
Cochleària armoràcia.—Cranson, Fr.—Merrettig, Ger.
Horse-radish is a native of Europe, growing in deep soil and marshy places. It has been long cultivated in our gardens
