170 VARIETIES OF ONIONS. 



lemon juice is often added. It is excellent rubbed upon the flesh for 

 any irritation, and especially for blotches, bites, or stinss of insects, 

 which are quickly removed. Applied to the soles of the ieet for several 

 hours, or during the night, in cases of colds or local inflammations, they 

 are found very valuable. It is said that they may be successfully 

 used for the bites of poisonous serpents, or the mad dog, and that in 

 sickness, in contagious diseases, they imbibe much of the contagious 

 matter. In all cases it is used freshly cut or sliced. Placed within 

 tainted or putrefying poultry 01 other meats, they are said to render 

 them pure and sweet. They are said to promote the growth of hair 

 by being rubbed on bald heads. Indeed, it has been suggested that 

 the physiological effects of the onion have not been fully tested. On- 

 ions are composed of an acrid volatile oil, uncrystalizable sugar, gum } 

 woody fibre, albumen, acetic and phosphoric acids, phosphate anid citrate 

 of lime, and water. By boiling, the volatile oil of onions is dissipat- 

 ed, and they are deprived of their irritating qualities. 



The varieties are the Strasburg onion, which is much cultivated, 

 but the silver-skinned is superior, or milder. Of the 2 sorts, white and 

 brown, the latter keep the longest. The white Spanish, Portugal, or 

 Lisbon onion are good kinds, but the seed is imported every 2 or 3 

 years. Tripoli, is a fine and large onion for a late crop. The Stras- 

 burg and blood-red keep well and are hardy, but strongly flavored. 



The Welsh onion, alium fistulosum, is the hardiest plant, but is very 

 strongly flavored. It does not form a bulb. It is occasionally raised 

 for a spring crop ; the seed is sown in July or in autumn, and pulled 

 in spring. It dies early in winter, and revives in spring. It is a pe- 

 rennial, and all others are biennial. Scallion is the name of a long- 

 necked onion producing abundant leaves, but no bulb. The potato, or 

 ground onion is a curious variety. It is raised from the offsets of the 

 bulb planted in the winter, and produces no seed ; it is hardy, pro- 

 ductive and mild, and its roots are ripened for use 2 months before 

 any other sort, and resists insects better. It is earthed up like the 

 potato, and pulled in summer. 



The Tree or Bulb-bearing onion ; allium sepa ; Var. viviparum, is 

 a singular variety, from Canada, produced, probably, by climate. Its 

 stem is two feet high, bearing flowers which are succeeded by no cap- 

 sule, or seed-vessel. The bulbs are grown on the top of the stalk, 

 which falling to the ground, put out roots and vegetate. But this va- 

 riety is more curious than useful. It is stronger for seasoning than 

 other kinds. The large Portuguese onions are imported and sold in 

 shops at a high price. It is a delicious vegetable, boiled, and is 

 pulpy. 



A cepa ; scape swelling out below, longer than the hollow columnar 

 leaves; flowers white. 



CHIVES, or cives, allium sch&noprasum. C. 6 O. 1. & species 

 14* 



