83 



ONION. 



Allium cepa. — Oignon, Fr. — Zwbiel, Grer. 



The Onion was anciently called Cepe, on account of the 

 form of its bulb. It was also termed Unio, because the bulb 

 never divided : hence the English name Onion is derived. It 

 is supposed to be a native of Spain, though its native country 

 and date of introduction is not certainly known. No vegeta- 

 ble is more extensively known and cultivated than the Onion. 

 It has been the common seasoning for meats and soiips of all 

 nations, from the earliest period to the present — gracing the 

 table of all classes of society, in some form or other. For 

 flavoring, it is indispensable in cookery. Besides imparting 

 its flavor to other preparations, it afibrds considerable nutri- 

 ment, and is considered to possess medicinal properties of con- 

 siderable value. However, when improperly taken, and in too 

 great quantities, it loses its virtues and becomes unwholesome 

 and indigestible. Used in its crude state, it often remains in 

 the stomach forty-eight hours before being dissolved by the 

 gastric juice, and in this state has been known to produce 

 spasms. They are most agreeable, when boiled and served up 

 with sauce or drawn butter. When cooked in this way, they 

 are greatly improved by the water being changed when they 

 are about half-boiled. Pour on the second water from a boil- 

 ing kettle, throwing in a little salt. When Onions are used 

 as stuffiaig, in combination with other substances, they should 

 first be chopped very small and thrown into boiling water, and 

 boiled for about five minutes ^ they should then be put in- 

 to a colander to drain, and pressed till not a drop of water 

 remains. If they are then mixed with the other ingredients, 

 they can be eaten without any inconvenience or injury to the 

 stomach. Roasted and fried Onions should be avoided by 

 persons of weak digestive powers. There are a multitude of 

 varieties in cultivation : but the most useful are the following * 



