Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/68

 out severe frost, and they can be lifted as required. The frost does not injure the tubers.

is a branch of the Onion family, a native of the north of Europe; is very hardy, and from its mild qualities is preferred by many families to the Onion. History records it as having been cultivated many hundred years. The Welsh indulge in Leeks on their patron St. David's day, in commemoration of a victory which they obtained over the Saxons, which they attribute to the Leeks they wore by order of St. David, to distinguish them in battle. There are two varieties, the

London Leek, so called from the preference given to it in the London market. It is a strong growing variety, with the leaves all round alike.

The Scotch, or Flag.—So denominated from the preference given to it in the Edinburgh market, and also from the leaves being on two sides of the plant only, flag-like. They are both equally good, and either of the sorts is sufficient for a family.

.—There is no part of the garden too rich for Leeks. They require the best ground, well worked and manured the full depth of the spade. Sow the seed thinly on a small bed of light, rich ground, in drills six inches apart, and half an inch deep; rake it evenly, and give it a beat with the back of the spade. When they come up, they should stand an inch apart; if thicker, thin them out. When grown to about eight inches high, they will be of sufficient size to plant out.—As we have remarked, choose the best ground, draw thereon drills a foot apart, and as deep as the hoe will go. When ready, the plants are to be taken up from the seed-bed. Shorten their roots to about an inch from the plant, and cut two inches or more from