THE ONION. 195 



bers late in the autumn of the same year. But these have 

 not maintained their character; most people regarding 

 their sharp anise flavor as far from delicate. They are 

 better adapted for being used as a pickle. 



Nasturtium^ or Indian Cress, (Tropceolum Majus). 

 The common yellow-flowered nasturtium, whilst it orna- 

 ments the flower garden with its rich yellow or crimson 

 blossoms, is a valuable product of the kitchen garden. It 

 is considered a native of Peru or Chili. The curled leaf- 

 stems and green seed pods are eaten as salads, or made into 

 pickles, rivaling capers. The seed may be sown about the 

 first of April, in rows or patches, and covered an inch deep. 

 As the plants will run from five feet to three times that 

 length, they must be provided with proper supports, and 

 will form excellent trellises, or blinds. The yellow stands 

 the heat better than the crimson. 



Alliacious Plants. 



The ONION (Allium Cepa) is too well known to require 

 description, and has been cultivated in England from time 

 immemorial. Among the varieties may be enumerated : 



Strasburg, White Portugal or Reading, 



French Yellow, Nocera Onion. 



James's Keeying, Blood Red, 



Globe, Tripoli or Giant 



Silver-skinned, large and small, Potato, tree, and Pearl Onion. 



Besides these, the Welsh Onion or Ciboule (Allium fis< 

 tulosum, L.), a native of Siberia, is sometimes grown for 

 scallions. For a general crop, the Strasburg, French Yel- 

 low, and James's Keeping varieties may be esteemed the 

 best, as they are hardy and keep long. The White Por- 

 tugal grows to a large size, is mild in flavor, but does 

 not keep well. The small Silver-skinned is chiefly used for 



