12, King Street^ Covent Garden, 1878.] 
69 
Wl^^^continued, 
1 . THE WHITE SPANISH ONION. ITS VARIETIES AND ALLIES. 
WMte Spanish of Bedfordshire "] Tkese are all varieties of the White Spanish Onion, f 
Improved Reading j the most generally cultivated and most approved ( 
Cantello's Prize > variety; when well grown they attain a large size\ 
Nuneham Park j and are mild and juicy, and when carefully har- 
Nasehy Mammoth 
vested keep through the spring months. 
Danver S Yellow ) That lonuwhat rtumbU tach ether/ the German attaint 
New German Yellow Giant 
larger tixe, hut dees not i#«/» to long/ both valuable varieties. 
the] 
Deptford ) These differ from the White Spanish mainly in the outer \ 
Improved Brown Spanish ) coatbeing darker, they are mild in flavourand ^oodkeepers. \ 
Red Wethersfield, a large handsome variety from America 
3 . THE GLOBE ONION AND ITS VARIETIES. 
White Glohe ) These are very much alike, ike White Intermediate appa~i 
White Intermediate ) rently a selection from the White Glohe, excellent keepers. ) 
Brown Glohe These differ from each other mainly in the selections and f 
Bedfordshire Champion the care taken by the grower in maintaining their shape. 
James' Long Keeping V They are all excellent keepers, but the Magnum BonumX 
Magnum Bonum keeps the longest, and it shows evidences of many years' 1 
Pear-shaped J very careful selection. 
4 . THE TRIPOLI ONION AND ITS VARIETIES. 
Tripoli Giant Rocca ) These are the two finest of the varieties sold under ike [ 
,, of Genoa ) name of Tripoli, they grow to a large size. ( 
6 . THE SILVER SKINNED ONION AND ITS VARIETIES. 
\ Thts« art tht bnt refraentalives of tht Whitt or SHvtr SUrtned / 
• I Onions. With tht txttfSion of Whitt Hound Dutch, tht/ should \ 
bt ustd whilt in growth or immtdiattly the/ art harvested/ on S 
White Tripoli or Marzajole 
Covent Garden Silver Skinned 
New Queen 
atcount of thtir colour tht/ are the best for salads. 
New ^een is a remarkahl/ small growing variet/. 
The 
6 . SUNDRY VARIETIES OF ONIONS. 
Per pkt. per 
OZ. 
1. 
d, 1. 
d. 
0 
4...0 
10 
0 
4...I 
0 
I 
0... . 
.. 
0 
4... I 
0 
X 
0... . 
0 
4...I 
0 
I 
0...2 
6 
0 
3...0 
8 
0 
4... I 
0 
0 
4... I 
0 
0 
3-0 
8 
0 
4...0 
xo 
0 
4... I 
0 
0 
4...0 
10 
0 
4... I 
0 
0 
4... I 
0 
X 
0... . 
0 
4... I 
0 
0 
6... I 
3 
0 
6... I 
3 
0 
6...1 
3 
0 
4... I 
0 
0 
6... I 
6 
0 
3...0 
6 
0 
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, ys. 6d., 
per dozen, is. 6d. Ground bulbs which will this season produce air bulbs, per dozen, 4s. 6d. 
Tree Onion of Catawlssa, 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 may be 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 
FABSNIF, 
The Student,” a superior flavoured variety o 4.., 
HoUow Crown Improved, the most useful for main crop o 3... 
True Jersey Marrow, Imported, a large valuable sort o 3... 
Elcomhe's Improved, a first-class variety of excellent flavour o 3... 
New Maltese (Carter), said to be an advance on “ The Student ■' o 4... 
New Parsnip Chervil, much esteemed by some. Sow the seed in autumn 6d, S: 1 o... 
RAMFIOK. 
Ramplon, the roots boiled tender are eaten hot with sauce, or cold with vinegar and pepper o 6 . . . 
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 scrated or bruised ... o 4.., 
SCOBZONEBA. 
Scorzonera, one of the most wholesome and agreeable of vegetables ; the roots should not be scraped, 
but simply washed, boiled tender, then peeled, a?td served like asparagus o 4... 
SKIBBET. 
the roots when boiled and served with butter, form an agreeable dish o 3...0 6 
TUBNIP. per pt. per oz. 
Early White Dutch, sweet and juicy when young, the be5t for first sowing 1 9...0 4 
American White Strap-leaf, crisp and sweet, of superior flavour, and rapid growth i 9...0 4 
,, Red Strap-leaf, flavour superior, rapid growth and of fine quality i 9...0 4 
Covent Garden Snowball, a very early, small, compact variety of superior quality i 9...0 4 
Jersey Navet, an oblong white variety, very sweet, fine for late sowing i 9...0 4 
White Stone, a good eaily, globe-shaped turnip, suitable for late sowing i 6...0 3 
Oreen Top Six-Weeks, a fine variety to stand the winter i 9...0 4 
Red Top American Stone, or Mousetall, very sweet, early, and a good keeper i 9...0 4 
Orange Jelly, a first-rate yellow turnip for autumn sowing i 9...0 4 
Swedish, the best to cultivate for "Turnip-tops” in spring ’. o 4 
Yellow Malta, a handsome yellow variety, of excellent quality o 4 
PoUey's Early Nonsuch, syn. 5 /.r. a very superior white crisp variety i 9...0 4 
Chirk Castle Black Stone, white flesh, black skin, good keeper o 4 
Silverball (Cattell), flesh pure white, very early, and handsome form o 6 
Veltch's Red Globe, described as superior to Red American Stone in flavour and shape o 6 
Cattell’s Dwarf Purple Top 2 6...0 6 
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 o 6 
Grey Luc "Dry Flesh,” in the way of Jersey Navet, but smaller o 6 
Montmagny Yellow, Red-Top, flesh pale yellow, solid and sweet, an excellent variety o 6 
Extra early French, described as being sweet, and melting during the hottest weather 2 6...0 6 
