36 THE BOOK OF VEGETABLES 



and as a vegetable. The old rugged purple form was 

 the only variety grown for many years, but, fortunately, 

 the Messrs Sutton, after patient selection, obtained the 

 white, smoother tuber, which is a great gain both in 

 shape and flavour. The peculiar flavour of these roots 

 is not liked by everyone, but by those who have studied 

 the cooking it may be made a delicious vegetable. For 

 some years I have carefully selected the most shapely 

 tubers, as it is important to get the eyes shallow, and 

 so cause less waste in the cooking. I have also by 

 selection obtained a long, smooth white root called 

 Veitch's Improved, which is a great gain on the old 

 purple form. These roots are often grown in any out- 

 of-the-way place, and allowed to occupy the same 

 ground year after year, but like all other vegetables 

 they well repay good culture, change of land, and a 

 good supply of food. The sets should be planted in 

 February or March, and need ample room, a yard 

 between the rows being none too much, with half 

 that distance between the plants. They are often 

 given less room, but this should not be. The roots are 

 best if left in the soil and lifted as required, or the 

 ■whole crop may be clamped, the best seed being selected 

 for planting. 



Onions 



Of late years, the onion has received more attention 

 from growers, some magnificent roots being now grown 

 in this country. With more attention to culture we could 

 grow bulbs equal to any grown on the Continent. 

 There is no need to import these roots, and I am pleased 

 to see their extended culture. To get the extra fine roots 

 referred to above, of course special culture is needed. 

 Many sow the seed under glass at the start and grow 

 on, finally planting in the open in very rich soil. 



