VEGETABLES DESCRIPTION AND CULTURE. 379 



To Save Seed. — Leave some of the earliest plants to 

 ripen seed, if you would have this vegetable in good sea- 

 son. Shell out the seed, and stow away in paper bags. 



Use. — The pods gathered in a green state, and so tender 

 as to snap easily in the fingers, are the parts employed in 

 cooking. If old, they are worthless. They are very 

 wholesome, considerably nutritious, very mucilaginous, 

 and impart an agreeable richness to soups, sauces, and 

 stews. They are also simply boiled in salt and water, and 

 served up with butter, pepper, etc. Okra can be preserved 

 for winter use by putting down the pods in salt like 

 cucumbers, or by cutting them into thiu slices and drying- 

 like peaches. When dry, put up in paper bags. 



THE ONION.— (Allium Cepa.) 



The genus Allium contains several of the most useful 

 plants of our gardens. In it, besides the proper onions, 

 are included the Garlic, Leek, Eocambole Shallots, and 

 Chives, which are treated of in their several places. 



Varieties. — There is a great number of varieties of 

 onions, among which are: 



Yellow Strasburg. — Large yellow, oval; often a lit- 

 tle flattened, very hardy; keeps exceedingly well. Best 

 for winter use at the South. Flavor strong. 



Yellow Danvers. — Middle size, roundish oblate; neck 

 slender; skin yellowish-brown; early and good; keeps 

 well. 



Silver-Skinned. — Of smaller size, but finer flavor, sil- 

 very white, flat, and very much used for pickling on ac- 

 count of its handsome appearance and mild flavor. 



Red and White Bermuda. — These are foreign varie- 

 ties, and they possess good qualities. The red Bermuda 

 is a very early onion. The white is a good-sized flat onion 

 of fine quality. 



