Echalote. Schalotte.

No. 1406. - The Shallot is a native of Palestine, and is used in the same manner as the onion, or garlic. The root of the plant is composed of several small bulbs united at the base, the whole being enclosed in a thin skin, varying in color in the different varieties. The ripening will be indicated by the decay of the leaves. After the bulbs are dried they should be stored in a light, dry situation. When exposed to frost or put in a damp cellar they rapidly decay. In flavor it is mild and pleasant, resembling the leek. They are prepared and cooked in the same manner as onions or garlic.

Culture

No. 1407. - The Shallot will thrive in any soil that is adapted to the onion. The bulbous roots are readily increased by off sets, but seldom attain a large size. Plant them in April in drills one foot apart, and cover them lightly with soil.

Common Small Shallot

No. 1408. - This is an excellent early variety, and keeps well. The bulbs are about three-fourths of an inch in diameter and have a reddish yellow skin.

Jersey

No. 1409. - A very early variety, quite tender, but decays early. The large bulbs are enclosed in a light-brown skin as fine in texture as the onion skin.

Long Keeping

No. 1410. - This variety resembles the common Shallot, but is considered superior to it on account of its keeping qualities, and as it is less subject to the attacks of the maggot. It will keep from twelve to eighteen months.

Essence Of Shallots

No. 1411. - Chop one dozen Shallots finely, put them in a saucepan with a piece of butter, and fry them lightly. Then add one pint of veal gravy and let it reduce to one-third of its quantity. Then season with salt and pepper and strain it through a towel.