"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.
Échalote 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 Alençon.
Échalote grosse d'Alençon. Vil.