ally stirring the
ground.

_Harvesting._--"As soon as the leaves decay, the bulbs will have
attained their growth, and should then be taken up, and spread out in
some dry loft; when, after being thoroughly dried and picked, they may
be put in bags, boxes, or tied in bundles by the stalks. If kept from
frost, they will remain fit for use for several months."

_Use._--The largest of the bulbs are selected, and employed in the same
manner as garlic or onions. "On account of the mildness of its flavor,
when compared with that of other cultivated plants of the Onion family,
it is preferred in cookery as a seasoner in soups and stews. It is also
much used in the raw state: the cloves, or sections of the root, cut up
into small pieces, form an ingredient in French salads; and are also
sprinkled over steaks, chops, &c. The true epicure, however, cuts a
clove or bulb in two, and, by rubbing the inside of the plate, secures
the amount of relish to suit his palate.

"Shallot vinegar is made by putting six cloves, or bulbs, into a quart
bottle of that liquid; and, when sealed down, it will keep for years.
The Shallot also makes an excellent pickle."--_M'Int._

_Varieties._--

COMMON OR SMALL SHALLOT.

Echalote ordinaire. _Vil._

Bulbs about three-fourths of an inch in diameter at the base, elongated,
and enclosed in a reddish-yellow skin, or pellicle; leaves small, ten or
twelve inches high.

This variety is early, keeps well, and is one of the best for
cultivation.

JERSEY. _Vil._

Bulbs of large size, measuring two inches in length, and rather more
than an inch in diameter at the base; grouped like the other varieties,
and enclosed in a light-brown pellicle, as fine in texture as the skin
of an onion, which this Shallot much resembles in form and odor.
Compared with the Common Shallot, it is more round, the neck is smaller,
and it is also more close or compact. Leaves remarkably glaucous, not
tall, but of good substance,--quite distinct in these respects from the
Small or the Large sort. It also sometimes produces seeds; which is,
perhaps, a recommendation, as these, when sown, frequently produce new
varieties. It is one of the earliest of all the sorts; but is
comparatively tender, and decays early.

LARGE ALENCON.

Echalote grosse d'Alencon. _Vil._

Bulb very large, exceeding in size that of the Jersey Shallot; which
variety it much resembles in form and color, and in being tender,
decaying early, and s