ounce; and they retain their vitality two years.

_Soil, Sowing, and Cultivation._--The Leek is very hardy, and easily
cultivated. It succeeds best in a light but well-enriched soil. When
fine leeks are desired, it can hardly be made too rich. It should also
be thoroughly spaded over, and well pulverized to the depth of at least
twelve inches. The seed should be sown in April, at the bottom of drills
made six or eight inches deep, and eighteen inches asunder. Sow the
seeds thinly, cover half an inch deep, and thin the young plants to nine
inches distant in the drills. As the plants increase in size, draw the
earth gradually into the drills, and around the stems of the leeks,
until the drills are filled. By this process, the bulbs are blanched,
and rendered tender and mild flavored. The seeds are sometimes sown
broadcast, and in July transplanted to trenches, and subsequently
cultivated, as before directed. The plants are also sometimes set on
the surface, and afterwards earthed up to the height of six or eight
inches in the process of cultivation. In October, the leeks will be
suitable for use; and, until the closing-up of the ground, may be drawn
from time to time as required for the table. For winter use, they should
be preserved in earth or sand.

Early leeks may be obtained by sowing the seeds in a hot-bed in February
or March, and transplanting to the open ground in June or July.

_Seed._--To obtain seed, some of the finest plants of the growth of the
previous year should be set out in April, fifteen inches apart, and the
stems sunk to the depth of three or four inches. "The seed ripens in
autumn, and its maturity is known by the heads changing to a brown
color. It is best preserved in the heads; and these should be cut off
with a portion of the stalk a foot in length, tied in bunches, and hung
in a dry, airy situation. In this manner, the seed will retain its
vegetative powers for two or three years: after that time, it is not to
be depended on."--_Thomp._

_Use._--"The whole plant, except the roots, is used in soups and stews.
The white stems, which are blanched by being planted deep for the
purpose, are boiled, served with toasted bread and white sauce, and
eaten like asparagus." It has the flavor, and possesses the general
properties, of the onion.

_Varieties._--

COMMON FLAG. _Vil._

Long Flag.

The stem, or blanched portion, of this variety is about six inches in
depth, and an inch in diameter.