AXLl] 



Kl)t Erea^urg at 2Sfltaii£). 



40 



i, and star-shaped six-parted hexan- 

 drous flowers, growing in an umbel at the 

 top of the scape. The species are nume- 

 rous, very few of them ornamental ; hut 

 several are cultivated as esculents. 



The Onion, A. Cepa, has been known and 

 cultivated as an article of food from the 

 very earliest period. Its native country is 

 unknown, but it is believed to have ori- 

 ginated in the East. In the sacred writings 

 (Numbers xi. 5) we find it mentioned as 

 one of the things for which the Israelites 

 longed when in the wilderness, and com- 

 plained to Moses. To show how much it 

 was esteemed by the ancient Egyptians, 

 we need only mention that Herodotus 

 says in his time there was an inscription 

 on the Great Pyramid, stating that a sum 

 amounting to 1,600 talents had been paid 

 for onions, radishes, and garlic, which had 

 been consumed by the workmen during the 

 progress of its erection. Even at the pre- 

 sent day, the people of "Western Asia, as 

 well as the inhabitants of cold countries, 

 are all large consumers of Onions, which, 

 for culinary purposes, are more universally 

 cultivated than almost any other veget- 

 able. It is distinguished from other 

 alliaceous plants by its larger fistular 

 leaves, swelling stalk, and coated bulbous 

 root. The uses to which it is applied are 

 very numerous. From the time the plants 

 are as large as an ordinary needle, until 

 they attain the height of live or six inches, 

 they are chopped and mixed in salads, 

 which, according to the witty Sydney 

 Smith, would not be perfect without 

 them — 

 * Let onions, atoms, lurk within the bowl, 



And, scarce suspected, animate the whole.' 

 When bulbing and mature, they form an 

 indispensable component in all soups and 

 stews ; at least, Dean Swift says — 



* This is every cook's opinion- 

 No savoury dish without an onion; 

 But lest your kissing should be spoiled, 

 Your onions should be thoroughly 

 boiled.' 

 The smaller-sized bulbs are highly prized 

 for preserving in vinegar as a pickle. A 

 number of varieties are cultivated, and es- 

 teemed in proportion to their being hardy, 

 and good keepers. 



The Under-ground, or Potato Onion, is 

 supposed to be a variety of the common 

 Onion, which it greatly resembles, but has 

 the singular property of multiplying itself 

 by the formation of young bulbs on the 

 parent root, and thus produces an ample 

 crop below the surface. Like the potato, 

 its origin is not exactly known ; but, from 

 being sometimes called the Egyptian 

 Onion, it is supposed to have been ori- 

 ginally brought front Egypt about the 

 beginning of the present century. In the 

 West of England it is much cultivated, 

 being quite hardy, productive, and as mild 

 in quality as the Spanish onion. 



The bulb-bearing Tree-Onion, A. Cepa var. 

 bulbiferum, was introduced from Canada 

 in 1820, and is considered to be a viviparous 



variety of the common Onion, which it re- 

 sembles in appearance. It differs in its 

 flower-stem being surmounted by a cluster 

 of small green bulbs, instead of bearing 

 flowers and seed. These bulbs are very 

 similar to small Onions, and are said to be 

 excellent in pickles, for which their 

 diminutive size is a great recommenda- 

 tion. 



The "Welsh Onion is A. fistulosum. How 

 this obtained the name of Welsh Onion it 

 is impossible to say, as it is a native of Si- 

 beria and certain parts of Piussia, where it 

 is known as the Rock Onion, or Stone 

 Leek, and regarded as an article of food. 

 It has been cultivated in this country 

 since 1629. It never forms a bulb like the 

 common Onion, but has long tapering 

 roots and strong fibres. From being very 

 hardy, it is sometimes sown to furnish 

 small green onions for spring salads. 



The Leek, A.Porrum, is of great antiquity, 

 and.although said to be a native of Switzer- 

 land, and to. have been introduced in 1562, 

 we think ft is far more probable that, 

 like the Onion, it originated in the East, 

 mention being made in the sacred writings 

 of both having been cultivated by the 

 Egyptians in the days of Pharaoh. Ac- 

 cording to Pliny, Leeks were brought 

 into great notice by the Emperor Nero, 

 and the best were produced at Aricia, in 

 Italy. Tusser and Gerarde, two of our 

 earliest writers on gardening, speak of the 

 Leek almost as if it were indigenous and 

 in common use in their time. It is still 

 very generally cultivated, not only in 

 En eland, but more especially in Scotland 

 and Wales, where it is esteemed as an ex- 

 cellent and wholesome vegetable. The 

 whole plant, except the roots, is used in 

 soups and stews. The stems are blanched 

 by being planted deep for the purpose, and 

 are much used in French cookery. The 

 Leek, from time immemorial, has been re- 

 garded as the badge of Welchmen, who 

 continue to wear it on St. David's day, in 

 commemoration of a victory which the 

 Welch obtained over the Saxons in the 

 sixth century, and which they attributed 

 to the Leeks they wore by the 'order of St. 

 David to distinguish them in the battle. 



The Shallot, A. ascalouicum, is a hardy 

 bulbous perennial, native of Palestine, and 

 more immediately of the neighbourhood of 

 ; the once famous city of Ascalon, where 

 Richard the First, King of England, de- 

 feated Saladin's army in 1192. It was first 

 brought to this country in 1548. The 

 bulbs are compound, separating into what 

 are termed cloves, like those of garlic. 

 ! They are used for culinary purposes, like 

 I onions, but are considered milder in 

 flavour. In a raw state, they are occa- 

 sionally cut very small and used to season 

 chops or steaks ; or mixed in winter 

 salads. In French cookery, the Shallot is 

 in great request, and several varieties are 

 i noticed by French writers, which have 

 | scarcely any other difference than that of 

 ' the bulbs being larser or smaller than the 

 ordinary size. They make an excellent 

 pickle ; and, by putting half a dozen cloves 



