14 BULLETIN 9503, U. S. DEPARTMENT OF AGRICULTURE. 
method of storing them. Roughly speaking, the chemical composi- 
tion is very similar to that of the succulent roots included in the table 
(p. 3). Onions contain, however, rather larger quantities of cellu- 
lose, particularly in the outer layers, which is a reason why these are 
usually removed before cooking. The waste in peeling and trimming 
onions (fig. 4) for the table may be as high as 50 per cent, but 20 
or 30 per cent is perhaps a fair average. They are commonly con- 
ceded to be wholesome and have been prized since the earliest times 
as a valuable addition to the diet. The characteristic sulphur com- 
pound which they contain is believed to stimulate the flow of diges- 
tive juices, and this and other constitutents have a desirable effect 
in overcoming a tendency to constipation. As onions contain no 
appreciable amount of starch and little sugar, they are commonly 
allowed to invalids from 
whose diet starchy foods 
WITH CARELESS PLELING, LOSS 
(IA BL AS GREAT AS 20 Ye are excluded. 
Garlic is a member of 
in piih is OSS an ad the onion tribe which pro- 
duces a collection of small 
bulbs called “cloves” in 
the place of one large bulb. 
Some of the mild varieties 
grown in the Mediterranean region are eaten as vegetables, but in 
this country garlic is used mainly as a flavoring. Even so, its use-is 
uncommon except among persons of foreign birth or food habits, and 
this seems unfortunate, as, rightly used, garlic may add to the pala- 
tability of salads, meats, and other dishes. 
Shallot, cibol, etc., are varieties of the onion family yielding bulbs 
which are much esteemed for their flavor in Europe, though they are 
not common in the United States. Leeks and chives, two other sorts, 
develop almost no bulbs and are grown for their leaves, leeks being 
used as a green vegetable or potherb and chives mainly for seasoning. 
Although most families in the United States are familiar with onions, 
they do not generally know the similar vegetables. However, pro- 
fessional cooks consider that the other members of the group are well 
worth using and that some of them are almost indispensable for 
seasoning purposes. 
As is the case with sc many of the succulent root vegetables, the 
green tops of onions and leeks are excellent cooked as greens. 
Fig. 4.—Loss in peeling and trimming onions. 
ROOT VEGETABLES LESS COMMONLY KNOWN. 
In other parts of the world, or in other times, many succulent roots 
have been used as food which, though known in the United States 
and grown to some extent, are seldom seen on our tables. Some of 
them might well be more commonly known, while others are sufli- 
