GARLIC

a vegetable similar to a small onion but with the bulb divided into ten or twelve sections known as “cloves.” At certain seasons it abounds in many pastures and imparts a very strong rank flavor to the milk and butter of cows which feed on it. Its main use in cookery is to flavor soups and sauces and in salads, pickles, etc. GarLIc—the roots tied to a bundle of straw GARNISH: a term employed in general culinary parlance to include almost anything dainty in appearance or composition served with meat and fish dishes, etc. It may be merely a simple border of parsley, sliced beets, etc., or any one of a hundred mixtures, including mushrooms, truffles, crayfish tails, shrimps, cocks combs, vegetables cut into shapes, etc., with or without sauce. [s. 268]