By Mr. Charles Strachan. 377 



I conjecture, from the shape of the first, that it is our Tripoli 

 Onion, and from the character and mode of cultivation of the 

 latter, that it is the Lisbon Onion. 



The Welsh Onion, the Allium fistulosum of Linnaeus. It is 

 also called by Miller Ciboule, which is its French name. 

 This is a native of Siberia, and being perfectly hardy, is 

 commonly sown in July or August, to stand the winter, and 

 furnish small green Onions for salads in the first spring 

 months. It is the Allium of Pallas, and has been 

 figured in flower in the Botanical Magazine, plate 1230. It 

 is remarkable for its hollow leaves and stems ; it has long 

 tapering roots, and strong fibres. Why it has been called 

 the Welsh Onion, I have not ascertained. It is so distinct 

 from the common Onion, that it is impossible it can be con- 

 founded with any of its varieties. It never forms a bulb, and 

 is an herbaceous perennial. The Welsh, as a spring Onion, 

 is strong, but it is so hardy that it will stand the severest 

 winter with little care. 1 have already noticed that the Stras- 

 burg and Lisbon Onions are sown frequently in autumn 

 for spring crops ; the Deptford and also the Spanish are 

 sometimes used for the same purpose, but are liable to de- 

 struction by frost. As a crop, the Welsh Onion is entirely 

 consumed in the spring, and early in the summer, with the 

 exception of the few roots which are reserved for the pro- 

 duction of seed, which it bears most abundantly. In France 

 they have two kinds of the Ciboule, the white and the red. 



The Under-ground, or Potatoe Onion. This, if it be a variety 

 of the common Onion, as it is generally considered, has a 

 singularly different property. It multiplies itself by the 

 formation of young bulbs on the parent root, and thus pro- 



