It is propagated
by sowing seeds in the spring.
441. GARLICK. Allium sativum.--This is used in the art of cookery in
various ways, for soups, pickles, &c. It is cultivated by planting the
small cloves or roots in the month of October. It is fit to pull up in
spring; and the roots are dried for use.
442. GOURD. Cucurbita Melopepo.--The inhabitants of North America boil
the squash or melon gourds when about the size of small oranges, and eat
them with their meat. The pulp is used with sour apples to make pies. In
scarcity it is a good substitute for fruit.
443. KOHLRABBI, or TURNEP-ROOTED CABBAGE. Brassica Rapa var.--We have
two kinds of this in cultivation; but although these are both much eaten
in Germany, they are not esteemed with us: in fact, we have so many
varieties of the cabbage kind all the year round for culinary purposes,
that nothing could much improve them. In countries further north than we
are, this is probably an acquisition, as, from its hardiness, it is
likely to stand the frost better than some of the more delicate
varieties.
444. LEEKS. Allium Porrum.--There are two kinds of leeks: the Welsh and
London.
Leeks are used principally in soups; they partake much of the nature of
onions, but for this purpose are in general more esteemed. This plant
has been so long cultivated in this country, that its native place is
not known.
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