202 THE VEGETABLE CULTIVATOR. 



agreeable when boiled, and served up with white 

 sauce or melted butter. When those of our own 

 climate are so cooked, they are greatly improved by 

 the water being changed when they are about half 

 boiled, and a little salt being thrown into the second 

 water, which should be taken from a boiling tea- 

 kettle. 



Fried onions are dangerous things ; not quite so 

 much as raw ones, but very little less. Grossfeeders 

 in this country are fond of fried onions with beef- 

 steaks. 



When onions are used as stuffing for goose, duck, 

 pork, or any other meat, in combination with sage, 

 and other flavouring substances, they should first 

 be chopped very small, and then thrown into boil- 

 ing water on the fire. After boiling up for about 

 five minutes, they should be put into a colander to 

 drain, and pressed until not a drop of water re- 

 mains in them. If they are then mixed with the 

 chopped sage or other ingredients, they help to 

 form a stuffing, which may generally be eaten with- 

 out injury to the stomach. 



Roasted onions, though not so unwholesome as 

 fried ones, are, nevertheless, sufficiently so as to be 

 avoided, especially by those persons whose stomachs 

 are not the most robust and unimpaired. 



The most useful varieties of the onion are the 

 following : 



1. Deptford ; so called from the large quantity 

 of seed saved in the vicinity of that town. It is a 

 good keeping onion throughout the season, and is 

 much cultivated for the London markets. 



2. Reading, long celebrated for a superior growth 



