68 
[Barr if Sugden, 1870. 
LEEK— continued. 1-erpkt. Pcro*. 
_ . 5. a. S. <i. 
Henry s Prize Giant, a very superior large variety 0 4...1 0 
Rouen, a first-class very large-growing variety 0 4...1 0 
London Flag, large and fine 0 3...0 0 
Musselburgh, very superior, greatly esteemed large variety 0 4...0 9 
ONION. 
The Fruit Committee of the Rcwal Horticultural Society, last September, awarded to us a first-class 
certificate for the largest and finest Collection of Onions ever exhibited before them. A report of these 
will be found in the Oa?'d€ner$* Cki'onich and the Journal of Horticulture ; and in the Gardeners' Weekly 
Magazine, in connection with the report, will be found illustrations of the different types of Onions, 
from specimens supplied by us, and grown at our experimental grounds. 
Our Collection of Onions represented the varieties cultivated in this countrj”, and also in Germany, 
France, Holland,_and Portugal (the seed from Portugal being received from tne British Consulate at 
Oporto) j oiu: object being to ascertain if the Onion of the Grocers was peculiar to Portugal, or had a 
representative in this country. From a very careful examination we arrived at the conclusion that the 
Onion of the Grocers is fairly represented, both as regards shape, size, and produce, in our brown- 
skinned varieties of Globe, James’ Keeping, and Pear-Shaped, a preponderance of the Pear-shaped being 
amongst those grown by us from the Oporto seed. We also found that the Madeira variety of Onions 
produced much larger bulbs than the Oporto Onion with the same cultural treatment. ,, 
^ ^ Per pkt. peroz. 
0 3...0 
White Spanish {true Reading), the mildest in flavoin*, and most useful for main crop 
Improved Reading, a large heavy cropping variety of white Spanish 0 4...1 
Nuneham Park, an exceedingly large fine variety of White Spanish 1 0 
Deptford, ^ms. Brown Spanish or Strasburg, similar to the above but brown, a good keeper 0 4 
Improved Brown Spanish, an exceedingly fine firm large flat brown-skinned onion of superior 
keeping qualities, fine flavoured, and a heavy cropper 0 
Danvers’ New Yellow Early, an exceedingly fine flavoured excellent keeping variety 0 
Blood Red, a very useful hardy and excellent keeper, strongly flavoured 0 
Brown Globe, a hardy useful good keeping variety 0 3...0 
White Globe, a mild-flavoured and a good keeping variety 
James’ Long Keeping, this variety keeps longer than almost any other . 
Bedfbrdshire Champion 
Pear-shaped, a fine oblong brown-skinned onion, good keeper 
Oxhom, this is a very long and very distinct brown-skinned onion 
4...1 
4.. .1 
4.. .0 
Giant Madeira, Flat, | These attain an immense size if sown in autumn, and are the largest f 
„ „ Globe, j of any sown in spring, are exceedingly mild, but do not keep long | , 
Madeira Santa Anna, imported from the island, an exceedingly fine variety 0 
Tripoli Flat Itahan, mild-flavoured large and handsome, for spring and autumn sowing 0 
Red Sallon (new), resembles the Giant Madeira, but darker and stronger flavoured 0 
Giant Rocca, a very large variety of Flat Tripoli for spring and autumn sowing 0 
New Venetian Giant Tripoli, a very large variety for spring and autumn sowing 1 
Covent Garden Small Silver Skinned, the best of the small pure white onions for pickling “ 
Early Nocer^ the mildest-flavoured and the best pure white onion for salad and early use . 
Tripoli New white, an exceedingly fine pure white onion for autumn sowing 
4...0 
4.. .0 
4.. .1 
4...1 
4...1 
4...1 
4...1 
4...1 
C ...1 
4...1 
4...1 
0 ... . 
4...1 
4.. .1 
6 .. .1 
3...0 
White Lisbon, the variety sown in autumn by market gardeners for spring onions 
Two-bladed, pretty little brown-skinned onion ; divested of its outer skin one of the best 
for pickling; erroneously sold under the name of “ Covent Garden Pickling” 0 4...1 
Welch (Ciboule), should be sowm in July or August to furnish young onions for spring salads 0 3...0 
For Tree Onions and Potato Onions, see p. G4. 
OUR OV?N SEIyECTION, 
12 ounces in 6 best varieties 7 .0 | G ounces in C best varieties 4 0 
PARSNIP. 
“ The Student,” a superior flavoured variety 0 4...0 8 
Hollow Crown Improved, the most useful for main crop 0 4 
True Jersey Marrow, imported, a large valuable sort 0 3...0 G 
Elcomb’s Improved, a first-class variety 0 3...0 G 
New Parsnip Chervil, much esteemed by some (Sow in autumn) 0 G...1 6 
RAMPION. 
Rampion, the roots boiled tender are eaten hot with sauce, or cold with vinegar and pejy^ier 0 0...2 0 
SALSIFY. 
Salsify, or Vegetable Oj'stcr, so called from its peculiar oyster-favour ; a salubrious esculent, 
boiled or sieioed like parsnip ; in preparing the root must not be bruised 0 4...0 9 
SCORZONERA. 
one of the most wholesome and agreeable of vegetables; the roots should simjdy be 
toashed, not scraped, boiled tender, then peeled, and served like asparagus 0 4...0 9 
SKIRRET. 
Skirret, the roots boiled and served with butter form an agreeable dish 
TURNIP. 
Early White Dutch, sweet and juicy when young, best for first sowing 
American White Strap-leaf, siqierior flavour, rapid growth ; crisp and sweet 
„ Red Strap-leaf, flavour superior, rapid growth and of fine quality 
Covent Garden Snowball, a very early, small, compact variety of superior quality 
Beck s Improved Snowball, exceedingly early, crisp, and juicy 
Jersey Navet, an oblong white variety, very sweet, fine for late sowing 
WMte Stone, a good early, globe-shaped turnip, suitable for late sowing 
Top American Stone, or Mousetail, very sweet, early, and a good keeper 
Orange Jelly, a firat-rate yellow turnip for autumn sowing 
Swedish, dwarf-topped, the best to cultivate for “Turnip-tops” in spi-ing 
Yellow Malta, a handsome variety, of excellent quality 
® Fiue Early Six- Weeks, a veiy superior white crisp variety. 
Chirk Castle Black Stone, white flesh, black skin, good keeper 
OUR OWN SELECTION. 
12 ounces in 6 best varieties 3 0 ( G ounces in G best varieties .... 
0 3...0 C 
Per pt. per oz. 
1 0...0 4 
1 9...0 4 
1 9...0 4 
1 9...0 4 
1 9...0 4 
2 6...0 G 
1 G...0 H 
1 9...0 4 
1 G...0 .3 
1 G...0 H 
1 9...0 4 
1 9...0 4 
2 G...0 C 
1 9 
