LEEKS.
These are said to be natives of Switzerland. We think this doubtful, as they are an article of daily food in Egypt, and were so highly esteemed there, centuries ago, as to become an object of worship. They are used as a pot-herb, to give a flavor to soups and stews. They are not bulbous, like onions, but have a long stem, which is principally used. They are transplanted very deep, so as to obtain a long white neck. The ends of the roots are to be cut off when transplanted, and they should be set in rows a foot apart, and from four to six inches in the row. There are several varieties, distinguished mainly by the width of the leaves,—the Flanders (or narrow-leafed), the Scotch, and the Broad London.
We know no use of leeks for which onions would not be equally good, and, hence, do not recommend their cultivation.