THE ONION. 167 



sia is much esteemed, and is preserved in winter and eaten, steeped in 

 water and mixed with cabbage, onions, &c. as a ragout, cold. It is 

 there a specific asainst the scurvy. The satid, crow and leek garlics 

 are found wild. They are planted singly in beds, in rows, lengthwise, 

 6 or 8 inches apart and 2 or 3 deep. When ripe the leaves change to 

 yellow, and they are then taken up. The stalky part of the leaves is 

 left on the root ; they are spread in the sun to dry and then tied in 

 bunches and housed. 



A. Sativurn ; bulb a compound of 12 or 15 cloves invested with 

 a white skin; stamens 3-pointed ; leaves linnear, long, narrow; 

 flowers white. Sicily. 



ONION, (Garlic) allium cepa. C. 6. O. 1. Asphodeleee. sp. 76- 

 107. Br. B. 2-3 ft. This is a species of a genus of strongly scented 

 bulbous plants called garlic. The varieties are innumerable, and new 

 ones are constantly presented. There are above 20 varieties recom- 

 mended for garden culture. It is a biennial, with long tubulated 

 leaves, a pithy stalk, swelling in the middle and a large round head of 

 flowers, expanding the 2d summer after sowing. The root or bulb, is 

 formed of concentric coats, which vary according to soil and culture. 

 The small bulbs of this genus, as a general rule, are proportionably less 

 pungent ; and those of a red color are more so than the white. Those 

 also with the outer rind or tunic thin and transparent, are always the 

 mildest. The tops are used as a pot-herb, salad and pickle. 



This plant is one of the most important flavoring substances ; it has 

 been cultivated in this country since its first settlement and was known 

 and cultivated in Africa at a very remote period. In Egypt it was 

 known and much esteemed 2000 years before Christ ; and it is still 

 a favorite article of food there. Its qualities are such there that it 

 may not be thought remarkable that the Israelites lamented its loss 

 after leaving Egypt. It appears indeed to have been worshipped in 

 Esypt. An onion taken from the hand of an Egyptian mummy, at least 

 2000 years old, vegetated on planting it. 



Its taste differs in different countries, being soft and mild in some 

 warm climates and in northern latitudes coarse and hard. A soup 

 made of it in the first named places, is very rich. Those too, of the 

 S. of Europe, are much superior to the onions cultivated here; yet it 

 is an article of great importance in this country, both of consumption 

 and export, chiefly to the W. Indies. 



Boiled, chopped and stewed in a pan for 15 minutes, with a little milk, 

 butter, salt and pepper, and served upon the table hot, they are a very 

 fine dish. The water should be changed when half boiled and salt 

 added to the second water, poured hot upon them. Meats smothered 

 with stewed onions are much admired. They are eaten raw, sliced 

 in vinegar, with salt, pepper, &c. ; but they thus taint the breath, 

 while boiled ones do not. 





