I7Q 



Of the Hiftorieof Plants. 



L 



IB. I. 



? 



TheOmon requireth a fat ground well digged and dunged , as ratUJim faith. It is chcriflicd 

 euene where in kitchen gardens, novv and then fowne alone, and many times mixed with oth« 

 Jierbs,aswithLettuce,Parfeneps, and Carrets. P*M*likethwellthatit(houldbc fowne with 

 oanonejbecaufejfaith Ph»y,\t profpereth the better } and is more wholefome. 





$ 4 ^fi 



T» 



Scallions. 





u 





?( 



^f The Time. 





9 



>i 



I 







s 



It is fowne in March or A prill, and fomtime 

 September. 1C 



^ The Thames. 



The Onion is called in Greeke, k&wm • i n L a , 



yfad 



name. The old Wri 





ters haue giuen vnto this many fyr-names of the 

 places where they grow, for fome are named Cu 



frU y Sardia^ Cretica^ Samothraci^ i^tfialonU of a 



towne in ludxa otherwife called Pempeiami'm 

 Englifti,Onions. Moreouer, there is one named 

 Marifcoythich the Countreyraen call Vnio^ faith 

 Columella 5 and thereupon it commeth that the 

 French men call it Oignon y as Ruellius thinketh: 

 and peraduenture the Low-Dutch men name it 

 «$tteUittt,ofthe French word corrupted. They are 

 called SetanUyrhich are very little and fweet^and 

 thefe are thought to be thofe which PalUdius na- 

 meth CefulUy as though he called them/urcuC;- 

 fa>ox little Onions. 



There is an Onion which is without an head 

 or bulbe j and hath as it were a long necke , and 

 fpends it (elf wholly in the leaues, and it is often 

 cropped or cut for the pot, like the Leeks, This 



Theophrajl 



Of this Pliny alfo wri 





Spaniard 



teth,Li£>.i9.Cap 9 6. There iswithvs twoprincl 

 pall forts of Onions, the one feruing for a fauce, 

 or to feafon meat with^ which fome call Getbjon, 

 Pdllacana:and the other is the headed or common 



Oaion,which the Germanes call ipnfotl Jtofbcl. 









". B % The Temperature 



All Onions are (harpcand moue teares by the finell. They be hot and dry,as Galen ftfe -~ 



rree-but not lo extreme hot as Garlicke. The juiceisofathmne wateneand ainefub 



fourth degree,but not lo extreme 

 ftance : the reft is of thickc parts 



ir 



A 



and 





their 



i ad ; 



XbKX ro uo k ev r ine,andbe more WuM.boiW.ta *„» -, he,* 



#17039311 



3^3fi!d 



il» not at all,and but a little tnougn tney ( ^ cu . ■ - . . h rwr a(1 d 



C Theybenaught fotthofe that be choleric^ b good ^ ^ ^^dL^byr^ 



gmaticke humors ; and. for women that haue 



^^ rf 



U11W13 ^ «U"»w* »» — -— — — • 



TSrtoproSWhemonhoias.ob.eedif.I^bc .aidvpon *«. 



fi 



themfelues,orftampcdvvithvineger. rf head , and drawcib forth raw ficg^ 



£ The juice of Onions fnutfed vp into the oafftpurgerti the neao,* ^ 



tickc humors. ^hv*} thevare2ODaa£ai0ft.che^ tin S otaB ^ 



, Stamped W itb Salt, Rue, and Honeyed foappM, they are goo g 



G 



Do 



Q 



T - 



W in the embers and appUed.they ripen andbreake cold A,**^ T* 



T T| 



