> 
12, King Street, Covent Garden, 1877.] 
59 
per pkt. 
s. d. 
per oz. 
s, d. 
..o 8 
..I O 
3 - 
4 - 
4 - 
4 - 
4 - 
4 - 
4... 
4... 
4 - 
4.. . 
6 .. 
4 - 
6... 
4.. . 
6 .. . 
4 - 
4 - 
o... 
o 9 
ONION — continued, 
1 . THE WHITE SPANISH ONION, ITS VARIETIES AND ALLIES. 
White Spanish of Bedfordshire These are all varieties of the White Spanish Onion, ( o 3. 
Improved Reading ... the most generally cultivated and most approved \ o 4. 
Cantello's Prize f- variety ; when well grown they attain a large size -I 1 o. 
Nuneham Park I and are mild and juicy, and when carefully har- | 04. 
Naseby Mammoth J vested keep through the spring months. L 1 o. 
Danver S Yellow ) These somewhat resemble each other ; the German attaint the f O 4 • 
New German Yellow Giant f largest iixe t but does not beep so long ; valuable varieties. \ I O. 
2 . THE BROWN SPANISH OR STRASBURG ONION, ITS VARIETIES AND ALLIES. 
Deptford ) These differ from the White Spanish mainly in the outer f o 
Improved Brown Spanish j coat being darker, they are mild in flavour and %ood keepers. ( o 
Red Wethersfield, a large handsome variety from America o 
Blood Red, the strongest flavoured and the longest keeping onion o 
Two Bladed, a small-growing brown-skinned variety, used for pickling o 
3 . THE GLOBE ONION AND ITS VARIETIES. 
White Globe ) These are very much alike, the White Intermediate appa- f o 
White Intermediate j rently a selection front the White Globe , excellent keepers. \ o 
Brown Globe ^ These differ from each other mainly in the selections and f o 
Bedfordshire Champion the care taken by the grower in maintaining their shape. | o 
James' Long Keeping [- They are all excellent keepers , but the Magnum Bonum-l o 
Magnum Bonum | keeps the longest , and it shows evidences of many years ) i 
Pear-shaped J very careful selection. L 0 
4 . THE TRIPOLI ONION AND ITS VARIETIES. 
Tripoli Giant Rocca ) These are the two finest of the varieties sold under the ( o 
,, of Genoa j tiame of Tripoli, they grow to a large size. ( o 
5 . THE SILVER SKINNED ONION AND ITS VARIETIES. 
White Tripoli or Marzajole ^ These are the best representatives of the fVhite or Silver Skinned / o 
White Round Dutch ( Onions. fVith the exception of White Round Dutch, they should \ Q 
Covent Garden SUver Skinned f *r,h«rv,,udim< 
« a J account of their colour they are the best for salads. The f 
new yueen / jVru; Queen is a remarkably small growing variety. > 1 
White Lisbon, extensively sown by the market gardeners in autumn for bunching in spring o 3...0 6 
6. SUNDRY VARIETIES OF ONIONS. 
Welsh or Ciboule, this is a perennial Onion, and, like Chives, the tops or leaves are used o 3...0 6 
Tree Onion of Egypt, this species produces a multitude of small or air bulbs on the top of the 
stem, instead of flowers, and these are much ’prized for pickling ; air bulbs per 100, 7 s. 6d., 
per dozen, is. 6d. Ground bulbs which will this season produce air bulbs, per dozen, 4s. 6 d. 
Tree Onion of Catawissa, appears intermediate between the Egyptian Tree Onion, Allium proli- 
ferum, and the Welsh Perennial Onion, Allium fistulosum. On the top of the stems air bulbs 
are freely produced, as in A. proliferum, while the root is perennial, as in A. fistulosum. The 
air bulbs make an excellent pickle, and the stems maybe used instead of Chives, per doz., 2/6 
Potato or Underground Onion, see page 66. 
OUR OWN SELECTION. 
12 ounces in 6 best varieties 10/6 | 6 ounces in 6 best varieties 5/6 
PARSNIP. 
14 The Student,” a superior flavoured variety o 4...0 9 
Hollow Crown Improved, the most useful for main crop o 3...0 8 
True Jersey Marrow, Imported, a large valuable sort o 3...0 8 
Elcombe’s Improved, a first-class variety of excellent flavour o 3...0 8 
New Maltese (Carter), said to be an advance on “The Student " o 4...1 o 
New Parsnip Chervil, much esteemed by some. Sow the seed in autumn o 6...1 6 
RAMPION. 
Ramplon, the roots boiled tender are eaten hot with sauce, or cold with vinegar and pepper o 6.. .2 o 
SALSIFY. 
Salsify, or Vegetable Oyster, so called from its peculiar oyster-flavour ; a salubrious esculent, boiled 
or stewed like parsnip ; in preparing the root for cooking, it must not be scraped or bruised ... o 4 . . . 1 o 
SCORZONERA. 
Scorzonera, one of the most wholesome and agreeable of vegetables ; the roots should not be scraped, 
but simply washed, boiled tender, then peeled , and served like asparagus 
SKIRRET. 
Skirret, the roots when boiled and served with butter, form an agreeable dish 
TURNIP. 
Early White Dutch, sweet and juicy when young, the best for first sowing 
American White Strap-leaf, crisp and sweet, of superior flavour, and rapid growth 
„ Red Strap-leaf, flavour superior, rapid growth and of fine quality 
Covent Garden Snowball, a very early, small, compact variety of superior quality 
Jersey Navet, an oblong white variety, very sweet, fine for late sowing 
White Stone, a good early, globe-shaped turnip, suitable for late sowing 
Green Top Six-Weeks, a fine variety to stand the winter 
Red Top American Stone, or Mousetail, very sweet, early, and a good keeper 
Orange Jelly, a first-rate yellow turnip for autumn sowing 
Swedish, the best to cultivate for “Turnip-tops” in spring 
Yellow Malta, a handsome yellow variety, of excellent quality 
Polley's Early Nonsuch, syn. Fine Early Six- Weeks, a very superior white crisp variety 
Chirk Castle Black Stone, white flesh, black skin, good keeper 
Silverball (Cattell), flesh pure white, very early, and handsome form 
Veitch s Red Globe, described as superior to Red American Stone in flavour and shape 
New Green Top “Dry Flesh,” this is a continental variety, recommended for its extremely firm 
flesh ; it is about the size of the Early Six- Weeks, with a round green top 
Grey Luc “ Dry Flesh,” in the way of Jersey Navet, but smaller 
Montmagny YeUow Red-Top, flesh pale yellow, solid and sweet, an excellent variety 
o 4...0 9 
0 3...0 6 
per pt. per oz. 
1 9...0 4 
I 9...0 
1 9...0 
1 9...0 
2 0...0 
1 9...0 
1 9...0 
1 9...0 
1 9...0 
1 6...0 
2 6...0 
1 6...0 
2 0...0 
o 
o 
. ...1 
o 
6...0 
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