286 VEGETABLE SUBSTANCES. 



now be ascertained. It is not supposed that any 

 variety of it is indigenous, since the large and mild roots 

 which are imported from warmer climates deteriorate 

 both in size and sweetness after having been cultivated 

 a few years in this climate. The onion called the 

 Strasburgh, and the varieties which have been ob- 

 tained from it in this country, appear to be the most 

 naturalized, as they are the hardiest which are grown. 

 It is, therefore, probable that this plant was first in- 

 troduced into England from the central parts of con- 

 tinental Europe; although it may have been originally 

 the native of countries farther to the south, and have 

 been rendered hardier and less prone to degenerate 

 from its gradual change of climate. 



The onions of Spain and Portugal, and even those 

 of the south of France, are very superior to the com- 

 mon onion of our gardens, being of a much larger 

 size, and more mild and succulent. These sorts, 

 however, will not bear the colder climate of this country 

 without degenerating, while their seed seldom comes 

 to maturity in Britain. 



Though the history of the onion can be but imper- 

 fectly traced in Europe, there is no doubt as to its 

 great antiquity in Africa, since there is evidence to 

 show that this bulb was known and much esteemed in 

 Egypt 2000 years before Christ. It still forms a 

 favourite addition to the food of the Egyptians. Has- 

 selquist, in a panegyric on the exquisite flavour of 

 the Egyptian onion, remarks, that it is no wonder 

 the Israelites, after they had quitted their place of 

 bondage, should have regretted the loss of this deli- 

 cacy ; for whoever has tasted of the onions of Egypt 

 must acknowledge that none can be better in any part 

 of the universe. < There,' says he, ' they are mild 

 and pleasant to the palate ; in other countries they 

 are strong and nauseous. There they are soft and 

 yielding, but in countries to the north they are hard, 



