58 
ON I ON — eonti n ued. 
[Barr and Sugdcn, 
per pkt. per oz. 
9 . d. s. d. 
2 . THE BROWN SPANISH OR STRASBURG ONION, ITS VARIETIES AND ALLIES. 
1 - These differ from the White Spanish jnainty in having a \ ° 
Improved Brow Spanish"!!;;!;!!!! "'/“vour and^oodkeepers.^ ^ 
Red Wethersfield, a large and handsome American variety o 
Blood Red, the strongest flavoured and the longest keeping onion o 
3 . THE GLOBE ONION AND ITS VARIETIES. 
White Globe \ These ate very muck alike, the White Intermediate appa- \ o 
White Intermediate / rcntly a selection from the White Globe, excellent keepers. ) o 
Brown Globe These differ from each other mainly in the selections and f o 
Bedfordshire Champion I the care taken by the grower in maintaining their shape. I o 
James’ Long Keeping \ They arc all excellent keepers, !> ut the Magnum BonnmX o 
Magnum Bonum j keeps the longest, and it shows evidences of many years' [ r 
Pear-shaped J very careful selection. o 
4 . THE TRIPOLI ONION AND ITS VARIETIES. 
Tripoli Giant Rocca ) These arc the two fnest of the varieties sold under the f o 
Tripoli flat Red Genoa j name of Tripoli, they grow to a large size. ( o 
5 . THE SILVER SKINNED ONION AND ITS VARIETIES. 
White Tripoli or Marzajole \ That are the ben rtf'resenlaiivtt f the If'hite or Silver Slinnel'\ O 
Early White Naples ( Onion. 7hev are utei while in groxvih or imrneiliniel) they I o 
Covent Garden Silver Skinned r ore harvested; and are the best for salads, and the small I o 
New Queen, the smallest and quickest grower/ roots are the best for /<itiling, J ^ 
White Lisbon, e.\tensively sown by the market gardeners in autumn for bunching in spring o 
6. SUNDRY VARIETIES OF ONIONS. 
Welsh or Clboule, this is a perennial Onion, and, like Chives, the tops or leaves are used .. o 
Tree Onion of Egypt, this species produces a multitude of small or air bulbs on the top of the 
stem, which arc much prized for pickling •, air bulbs per too, ys. 6d,, per dozen, ii. 6d. 
Tree Onion of Catawissa, appears intermediate between the Egyptian Tree Onion, Allium proli- 
ferum, and ihc Welsh Perennial Onion, Allium fistulosum. On the top of the .«;tcms air bulbs arc freely pr> duced 
while (he root is of perennial duration. The air bulbs make an cxcelhnt pickle, and the stems niay be used instead 
of Chives, per loo 7 s. 6 d., per dozen, Ij. 6 d. 
Potato or Underground Onion, see page 64. 
3.. .0 6 
4.. .0 8 
4.. .1 o 
4.. . 1 0 
4.. .! o 
4... I o 
4.. . 1 o 
4.. .0 10 
4.. . 1 o 
4.. .0 10 
o 
4. . .1 o 
6.. I 3 
6.. . 1 3 
4.. . 1 0 
6.. . 1 3 
4.. . 1 o 
6.. . 1 6 
3.. .0 6 
3...0 6 
OUR OWN SELECTION. 
12 ounces in 6 best varieties 10/6 | 6 ounces in 6 best varieties 
PARSNIP. 
** The student,” a superior flavoured variety o 4.. o 8 
Hollow Crown Improved, the most useful for main crop o 3...0 6 
True Jersey Marrow, a large valuable sort o 3...0 6 
Elcombe’s Improved, a first-class variety of excellent flavour o 3,..o 6 
New Maltese (Carter), said to be an advance on " The Student ■' o 4...0 8 
New Parsnip Chervil, much esteemed by some. Sow the seed in autumn 6</. & 1 o 
BAMPION. 
the roots boiled tender are eaten hot with sauce, or cold 7 oith vinegar and pepper o 6. ..2 o 
SALSIFY. 
Sal&lfy, or Vegetable Oyster, so called from its peculiar oyster-flavour ; a salubrious esculent, boiled 
or sterwed 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 o 4...1 o 
SKIRRET. 
Sldrret, the roots when boiled and served with butter, form an agreeable disk o 3...0 6 
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 Mousetall, very sweet, early, and a good keeper 
Orange Jelly, a first-rate yellow turnip for autuntn sowing 
Swedish, the best to cultivate for “Turnip-tops” in spring 
Yellow Malta, a handsome yellow variety, of e.xcellent quality 
PoUey 8 Early Nonsuch, syn. Fine Early Six^ Weeks, a very superior white crisp variety 
Chirk Castle Black Stone, white flesh, black skin, good keeper 
Sllverball (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 8 Dwarf Purple Top. a remarkably fine variety 
New Green Top *‘Dry Flesh, this is a continent^ variety, recommended for its extremely firm 
flesh ; It is about the size of tlie Early Six- Weeks, with a round green top 
Grey Luc “Dry Flesh,” in the way of Jersey Navet, but smaller 
Mtmtmaguy Yellow, Red-Top, flesh pale yellow, solid and sweet, an excellent variety 
Extra ewly French, described as being sweet, and melting 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 
per pt. per 
1 9...0 
I 9...0 
I 9...0 
I 9...0 
r 9...0 
I 6...0 
1 9...0 
I 9...0 
I 9...0 
0 
o 
1 9...0 
1 9...0 
o 
o 
2 6...0 
o 
o 
o 
2 O.. O 
o 
OUR OWN SELECTION. 
3/- I 6 ounces in 6 best varieties 1/9 
oz. 
4 
4 
4 
4 
4 
3 
4 
4 
4 
4 
4 
4 
4 
6 
6 
6 
6 
6 
6 
6 
6 
Z2 ounces in 6 best varieties 
