THE ONION. 
557 
■with the refuse left after picking for table, and 
after the birds have done with them. To pre- 
vent the ravages of the latter, they should be 
covered with nets, closely staked to the ground. 
When the pods are turning black, and before 
the lower ones begin to open and shed their 
seed, pull up the plants and dry them on mats, 
and when thoroughly dry, thresh or hand- 
shell the beans, and put them by in a dry room 
for future use. It is better to do this at once 
than to hang them up and let them go until 
bad weather allows time to do them more at 
leisure, as by that time they are very likely to 
be damaged or partly lost. 
THE ONION. 
The Onion (Allium Cepa) appears to have 
been one of the earliest objects of the cultiva- 
tor's carp, and is still most highly prized in 
every part of the world. So involved in ob- 
scurity is its origin, that nothing satisfactory 
is known on that point, no botanist having 
undertaken to assign any one of the numerous 
wild species known as the parent of the culti- 
vated varieties. 
The varieties of Onions are rather numer- 
ous, and as is always the case under such 
circumstances, the number of names to be met 
with are sure to be proportionably multiplied. 
The following list will be found to contain the 
most of the varieties known in this country. 
The Silver-skinned Onion is of middling size, 
flat in shape, and of a shining white colour. 
It is mild in flavour, and keeps tolerably, but 
is chiefly used for pickling, for which purpose 
its clear transparent flesh renders it very 
proper. 
The early Silver-shinned Onion is similar 
to the first in form and colour, but the bulbs 
are smaller, and it is six weeks earlier. Also 
chiefly grown for pickling. 
The Ognon de Nocera Blanc ires Haiif is 
a French variety, introduced two or three 
years ago, and considered by far the best of 
nil the sorts for pickling. Sown in similar 
soil, and at the same time as the other varieties, 
it was ripe and fit for use before any of the 
others were half grown, thus allowing time for 
another summer crop from the same ground. 
It is very small, firm, roundish, and very 
white. Its top is very small, of only one or 
two leaves. It is considered superior for 
pickling to another French variety, called 
Ognon paille oujaune, being of a clearer and 
better colour. 
The Portugal Onion is the variety so abun- 
dant in the shops, and can scared)' be depended 
on unless the seed is imported direct from 
Portugal. In shape it is flatly globular, with 
a rich brown skin, easily porting from the 
bulb when ripe. Being a large growing sort, 
with long roots and plenty of top, it should be 
grown in deep, rich, light soil, and in such a 
situation will attain a very considerable size 
here. Its worst point is its being a bad 
keeper, although its mildness makes it a de- 
sirable kind. 
The Spanish Onion is known by a great 
many names, being very extensively grown. 
It is known as the Reading and the Sandy 
Onion, and is very much grown near the 
above-named town. In shape it is flat, of a 
brownish colour outside, and it attains a large 
size. This is one of the very best for a general 
crop, although not a very late keeper. In 
flavour it is particularly mild. 
The Strasburg Onion is generally of an 
j oval shape, varying, however, considerably, 
and under its brown coat it is of a light red, 
tinged with green. The skin is rough, and 
the bulb is nearly buried below the surface. 
It keeps well, but is of strong flavour, and is 
sufficiently hardy to endure our ordinary 
winters. 
The Deptford Onion is of a globular shape, 
medium size, colour pale brown, and skir. 
smooth and thin. It is a hardy sort, mild in 
flavour, and keeps well. 
The Globe Onion, in shape very often ap- 
proaches the Tripoli, but is generally of a 
handsome globular shape, large size, and of a 
pale brown colour, tinged with red. It is 
hardy, keeps well, and is mild flavoured. 
The Tripoli Onion very much resembles in 
shape a soda-water bottle, and attains a larger 
size than any of the others. Indeed specimens 
have been imported from Barbary of enormous 
dimensions. In colour, under its outer skins, 
it is of a light red, tinged with green and 
brown. Its flesh is very soft, and it will not 
keep long, but its peculiar mildness makes it 
desirable. 
James's Keeping Onion is of a pyramidal 
shape, and large size, and the colour of its 
inner skin is reddish. It is very hardy, keeps 
particularly well, but is of a strong flavour. 
The Pale-red Onion varies a good deal in 
shape, but the bottom is usually very flat. It 
is of a pale red colour, but never attains a 
very large size. It ripens early, is firm in 
consistence, and keeps well, but is strong 
flavoured. 
The Yellow Onion is of a globular shape, 
yellowish brown colour, and small size. It 
ripens early, is of firm texture, keeps well, but 
is strong flavoured. A very good pickling 
variety. 
The Blood-red Onion is of a flat shape, and 
middling size, and of a deep red colour, suf- 
ficiently distinguishing it from all the others. 
It is very hardy, keeps remarkably well, and, 
on account of its strong flavour, is much 
grown for medicinal purposes. 
