THE ONION. 195 
bers late in the autumn of thesame 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, (Tropeolum 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 Onton (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 (Adium 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 doe» 
not keep well. The small Silver-skinned is chiefly used for 
