ONION CHIVE. 419 



arrowroot. Other species of Tacca are equally useful viz., 

 T. dubia and T. montana, in the Moluccas. 



Bromeliacecv, Pine-apple order. Ananassa sativa, the pine- 

 apple (formerly Bromelia ananas), affords the well-known 

 aromatic fruit. The pine-apple, however sweet and aromatic 

 when cultivated and ripe, in the wild state, and especially when 

 unripe, is excessively acid, so as to hurt the gums. 



Liliacece, Lily order. Allium porrum, the leek, is a 

 favourite esculent. A . cepa, the onion ; A . ascalonicum, the 

 shallot ; A. schcenoprasum, the chive ; A. scorodoprasum, the 

 recambole, are in daily use in the kitchen. Most of these 

 plants have sulphuretted oil in their composition, as well as 

 free phosphoric acid. In warm countries some of these bulb- 

 ous plants grow to a large size, and instead of being acrid 

 and pungent, are bland articles of food. This is the case in 

 the Portugal, Spanish, and Egyptian onions. They owe their 

 peculiar odour and flavour to the acrid volatile oil combined 

 with sulphur which they contain. This oil becomes absorbed 

 in the living body, quickens the circulation, and occasions 

 thirst. Passing out of the system by the different excreting 

 organs, it communicates its peculiar smell to the secretions. 

 Hence the well-known odour of the breath after eating onions 

 or garlic. If the volatile oil be dissipated by boiling, these 

 bulbs no longer possess any acrid or stimulating qualities. As 

 a wit of the last century sang 



" This is every cook's opinion, 

 No savoury dish without an onion ; 

 But lest your kissing should be spoiled, 

 Your onions must be throughly boiled." 



The following are the constituents of onions, according to 

 Fourcroy and Vauquelin : 



Acrid volatile oil. 

 UncrystallisaLle sugar. 



