328  Alliaceous  Plants  and  their  Products.  {ADOj^i£arM' 
the  bowel  or  into  the  circulation  increases  the  amount  of  urea.  As 
further  evidence  of  the  great  importance  of  the  liver  as  an  excreting 
organ,  I  may  mention  that  many  poisons,  especially  metallic  ones, 
and  particularly  antimony,  arsenic,  copper,  lead  and  mercury  are 
excreted  by  the  liver. 
ALLIACEOUS  PLANTS  AND  THEIR  PRODUCTS. 
By  P.  L.  Simmonds,  F.L.S. 
The  allyl  compounds  may  be  said  to  be  chiefly  products  of  various  species 
of  Allium,  which  are  favorite  food  substances  in  many  countries,  and  comprise 
among  others,  A.  Cepa,  the  onion  ;  A.  sativum,  garlic ;  A,  ascalonicum, 
shallots  ;  A.  Schcsnoprasum ,  chives  ;  A.  Porrum,  the  leek  ;  A.  Scorodoprasum, 
rocambole. 
Nearly  all  of  these  contain  allyl  (C6H5)  also  sulphur  combined,  forming 
sulphide  of  allyl.  The  cruciferae,  as  watercress,  contain  likewise  cyanogen  in 
combination,  forming  C2NS2  +  C6H5  (sulphocyanide  of  allyl),  also  instanced 
in  mustard,  horseradish,  radishes  and  cabbages,  causing  a  hot  bitter  taste. 
The  bulbs  of  this  onion  family  are  sudorific,  and  the  leaves  of  some  form  a  good 
condiment.  All  the  species  agree  in  their  stimulant,  diuretic  and  expectorant 
effects,  differing  merely  in  the  degree  of  activity.  Raw  onions  quench  exces- 
sive thirst.  The  bulbs  of  the  Indian  onion  {A.  rubellum,  Bieberstein)  are  of 
stronger  pungency  than  ordinary  onions  ;  those  of  the  continent  milder. 
Although  more  industrial  and  economic  than  pharmaceutical,  a  few  words 
may  not  be  out  of  place  as  to  the  consumption  of  the  plants  named  in  different 
countries. 
The  importance  of  the  onion  will  be  conceded  by  all,  being  wholesome  and 
nutritious,  and  especially  valuable  for  its  anti-scorbutic  properties.  It  is  largely 
cultivated  and  eaten  in  Great  Britain  to  the  extent  of  about  40,000  tons,  and 
nearly  four  million  bushels  are  also  received  there  annually  from  various 
countries.  In  the  United  States  millions  of  bushels  are  produced  annually.  It 
not  only  enters  largely  into  local  consumption,  but  is  a  considerable  article  of 
export  to  ports  of  South  America,  the  shipments  in  1890  having  been  80,275 
bushels,  valued  at  $77,760. 
The  large  and  mild  onion  forms  one  of  the  common  and  universal  supports  of 
life  in  Spain  and  Portugal.  Analysis  shows  that  it  ranks  next  to  peas  and  grain 
in  nutritious  properties,  although  its  pungent  flavor  has  much  to  do  with  its  enjoy- 
ment. It  is  not  merely  as  a  relish  that  the  wayfaring  Spaniard  eats  his  onion,  with 
his  humble  crust  of  bread,  as  he  sits  by  the  refreshing  spring  ;  but  it  is  because 
experience  has  proved,  that  like  the  cheese  of  the  English  laborer,  it  helps  to 
sustain  his  strength  also,  and  adds,  beyond  what  its  bulk  would  suggest  to  the 
amount  of  nourishment  which  his  simple  meal  supplies.  The  onion  and 
garlic  are  among  the  most  important  articles  of  food  of  the  Greeks  and  other 
Oriental  nations.  The  flowering  stalks  of  the  onion  are  made  into  curries  and 
eaten  by  low-caste  Hindus  and  Mohammedans  ;  but  onions  are  forbidden  to 
Hindus.  The  Institutes  of  Menu  prohibit  the  higher  castes  from  eating  the  onion, 
garlic  and  leek.    These  three  plants  are,  however,  cultivated  in  India  at  the 
