SHALLOT. 137 



early ; and the leaves are longer and more glaucous. Flavor 

 mild and pleasant. 



At the time of harvesting, the bulbs should be long ex- 

 posed to the sun, in order that they may be thoroughly dried 

 before packing away. u The bulbs are slow in forming, and 

 the worst keepers, as, when stored, they soon begin to 

 sprout." 



This variety and also the Jersey Shallot closely resemble 

 the onion. Jt is possible they may constitute a distinct species. 



Bulbs about two inches in diameter at the Large Shal- 

 lot, vn. 



base, elongated, and enclosed in a brownish-yel- 

 low skin, or pellicle ; leaves fifteen to eighteen inches high. 



This variety, in size, much exceeds that of the Common or 

 Small Shallot ; and, though later in ripening, is nevertheless 

 the first to be found in the market, as it forms its bulbs early 

 in the season. Its keeping properties are inferior to the last 

 named. 



This resembles the Common Shallot ; but is Long Keep- 

 ing- 

 considered superior to that variety in its keeping 



properties, and in being less subject to the attack of the mag- 

 got. It is said that the variety may be kept two years. 



WELSH ONION. 



Ciboule, of the French. Allium fistulosum. 



The Welsh Onion is a hardy perennial from Siberia. It 

 is quite distinct from the Common Onion, as it forms no 

 bulbs, but produces numerous elongated, angular, tunicated 

 stems, not unlike scallions, or some of the smaller descrip- 

 tions of leeks. The flower-stem is about eighteen inches 

 high, swollen near the middle, and terminates in a globular 

 12* 



