12, King Street , Covent Garden , 1879.] 
69 
ONION — continued. p r p kt 
1. THE WHITE SPANISH ONION, US VARIETIES AND ALLIES. s. d. 
White Spanish of Bedfordshire These arc all varieties of the White Spanish Onion , f o 4. 
Improved Reading 1 v the most generally cultivated and most approved o 4- 
Cantello’s Prize > variety ; when well grown they attain a large size -j 1 o.. 
Nuneham Park and are mild and juicy, and when carefully har- | 04.- 
Naseby Mammoth J vested keep through the spring months. L 1 o.. 
Danver 8 Yellow 1 Thete tomtwhat resemble each other; the German attains the | O 4-* 
New German Yellow Giant J larger size, but does not keep so long; both are valuable varieties. I I O.. 
2 . THE BROWN SPANISH OR STRaSBukG ONION, ITS VARIETIES AND ALLIES. 
Deptford ) These differ from the White Spanish mainly in the outer l o 4.. 
Improved Brown Spanish ) coatbeing darker, they are mild in flavour arid %ood keepers. \ o 4.. 
Red Wethersfield, a large and handsome American variety..... o 4. 
Blood Red, the strongest flavoured and the longest keeping onion o 4- 
3. THE GLOBE ONION AND ITS VARIETIES. 
White Globe ) These ate very much alike , the White Intermediate appa- f o 4. 
White Intermediate J retitly a selection from the White Globe , excellent keepers. ( 04. 
Brown Globe ^ These differ from each other mainly in the selections and f 04. 
Bedfordshire Champion the care taken by the grower in maintaining their shape. 04. 
James' Long Keeping i- They are all excellent keepers, lut the Magnum Bonum< o 4. 
Magnum Bonum I keeps the longest , and it shows evidences of many years | 10. 
Pear-shaped J very careful selection. L 0 4- 
4. THE TRIPOLI ONION AND ITS VARIETIES. 
Tripoli Giant Rocca \ These are (he two fnest of the varieties sold under the ( o 6. 
Of Genoa 1 name of Tripoli , they grow to a large size. (04. 
'5. THE SILVER SKINNED ONION AND ITS VARIETIES. 
rp . ,, yuTr, „ \ These a*t the best representatives of the White or Silver Slinned\ . 
White Tripoli or Marzajole j 0 „.,„ rh ar f Mliwkill „ wlh „ imm.dut.ly th,, 1 ° 4 ' 
Covent Garden Silver Skinned > a,tharv,<ud; mi m. th, b„i fir mlads, and ih, mall f ° f 
New Queen, the smallest and quickest grower; roots the best for pickling ) O O. 
White Lisbon, extensively sown by the market gardeners in autumn for bunching in spring o 3. 
6. SUNDRY VARIETIES OF ONIONS. 
Welsh or Ciboule, this is a perennial Onion, and, like Chives, the topi or leaves are used o 3.. 
Tree Onion of Egypt, this species produces a multitude of small or air bulbs on the top of the 
stem, which arc much prived for pickling ; air bulbs per io~, 7 J 6d., per dozen, Is. 6d. 
Tree Onion of Catawissa, appears intermediate between the Egyptian Tree Onion, Allium proli- 
ferum, and ihc U elsh Perennial Onion, Allium fisiulosum. On the top cf the stems air bulbs arc freely produced 
while the root is of perennial duration. The air bulbs make an cxcell.nt pickle, and the stems may be used instead 
of Chives, per dozen, it. 6d. . 
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 
per oz. 
s. d. 
..O 9 
..I o 
..I o 
.0 9 
.0 10 
.0 9 
.0 10 
.0 9 
PARSNIP. 
41 The Student,” a superior flavoured variety o 
Hollow Crown Improved, the most useful for main crop o 
True Jersey Marrow, imported, a large valuable sort o 
Elcombe‘8 Improved, a first-class variety of excellent flavour o 
New Maltese (Carter), said to be an advance on “The Student ” o 
New Parsnip Chervil, much esteemed by some. Sow the seed in autumn 6 d. & i 
RAMPION. 
Rampion, the roots boiled tender are eaten hot with sauce, or cold with vinegar and pepper o 
SALSIFY. 
Salsify, or Vegetable Oyster, so called from its peculiar oyster -flavour ; a salubrious esculent, boiled 
or slewed like parsnip ; in preparing the root for cooking, it must not be scraped or bruised ... 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 o 
SKIRRET. 
Skirret, the roots when boiled and served with butter , form an agreeable disk o 
4.. .0 
3.. .0 
3.. .0 
3-o 
4.. .0 
o... . 
6. ..2 
4. ..1 
4... 1 
3-o 
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 
Cattell’s Dwarf Purple Top 
New Gxeen 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 Yellow, Red-Top, flesh pale yellow, solid and sw'eet, an excellent variety 
Extra early French, described as being sweet, and mehing during the hottest weather ,. 
Teltow Early Yellow, this variety is much used on the Continent for seasoning, and for imparting 
a piquant flavour to ragouts ; the rind should not be peeled off 
OUR OWN SELECTION. 
12 ounces in 6 best varieties 3/- 1 6 ounces in 6 best varieties 
per pt. per 
1 9...0 
1 9...0 
I 9...0 
1 9...0 
I 9...0 
1 6...0 
1 9...0 
1 9...0 
1 9...0 
o 
o 
1 9...0 
1 9...0 
o 
o 
2 6...0 
o 
o 
0 
2 0...0 
o 
. 1/9 
8 
6 
6 
6 
8 
o 
o 
o 
6 
oz. 
4 
4 
4 
4 
4 
3 
4 
4 
4 
4 
4 
4 
4 
6 
6 
6 
6 
6 
6 
6 
6 
