growth, before the central leaves of the calyx are separated, or the flowers in any way exposed. A large portion of the centre is occupied by what is vulgarly called the choke, which consists of the young flowers and seed-down, having the appearance of bristles or prickly filaments, and from which the receptacle, or bottom, must be entirely freed before it can be eaten.

Artichokes are most readily propagated by offsets from the roots of the old plants, from which they may be separated, and planted out anew in March or April, when they have attained a height of about five inches. They will produce a crop the same year, but not an abundant one, commencing in August, and continuing till November; the second year they will be in full bearing, and produce two months earlier. Thus by planting fresh offsets every year, a succession of artichokes may be obtained from June to November. The old plants, however, will continue productive for many years, provided the ground be annually manured at the winter dressing. But although the heads may be obtained from roots twenty years old, they degenerate in size and abundance with the age of the plant, and therefore it is advisable often to renew the plantation.

The CARDOON-Cynara cardunculus-is a native of Candia, whence it was not introduced into England until more than a century after the artichoke. Its cultivation has never, however, been an object of much attention in Britain, where it is considered of little value. On the Continent this vegetable takes a higher rank, and is much more extensively used.

The stems of the young leaves, rendered mild and crisp by blanching, are the only edible parts of the plant; these are stewed or used as an ingredient in soups and in salads.

The cardoon very much resembles the artichoke in appearance; but it is of a larger and more regular growth.

CHAPTER XIII.

ALLIACEOUS PLANTS.

THESE plants consist of bulbous roots, belonging to the natural order, Asphodeleæ, so called from the asphodel, which, though not a native of Britain, is cultivated as an ornament to our gardens.

A bulbous essentially differs from a tuberous root in growing from the coronal plate upwards, and is, in reality, not a root but a bud, which defends the embryo or future shoot from external injuries during the winter; and which is always made up of parts which are ultimately to be developed in the atmosphere. Whatever may be their form and structure, or whether they grow in the earth or above the surface, they are, in reality, stalks or leaves, generally the latter.

Bulbs are not very nourishing; yet though most of those under present notice have an odour that is far from agreeable, their pungency and supposed sanative qualities render them general favourites, especially among the humbler classes. The rustic inhabitant of the northern parts of Britain looks upon the onion as his chief vegetable dainty; and on some parts of the Continent, the garlic, which is rather too strong in flavour for the people of this country, is as much esteemed, being eaten by the poor as almost the sole addition to their black bread, and entering into many of the made dishes of the rich.

The ONION-Allium Cepa.-The use of the onion has been so long known in this country, that whence, and at what period, it was obtained cannot now be

ascertained. It is not supposed that any variety of it is indigenous, since the large and mild roots which are imported from warmer climates deteriorate both in size and sweetness after having been cultivated a few in this climate. The onion called the years Strasburgh, and the varieties which have been obtained from it in this country, appear to be the most naturalized, as they are the hardiest which are grown. It is, therefore, probable that this plant was first introduced into England from the central parts of continental Europe; although it may have been originally the native of countries farther to the south, and have been rendered hardier and less prone to degenerate from its gradual change of climate,

The onions of Spain and Portugal, and even those of the south of France, are very superior to the com mon onion of our gardens, being of a much larger size, and more mild and succulent. These sorts, however, will not bear the colder climate of this country without degenerating, while their seed seldom comes to maturity in Britain.

Though the history of the onion can be but imperfectly traced in Europe, there is no doubt as to its great antiquity in Africa, since there is evidence to show that this bulb was known and much esteemed in Egypt 2000 years before Christ. It still forms a favourite addition to the food of the Egyptians. Has selquist, in a panegyric on the exquisite flavour of the Egyptian onion, remarks, that it is no wonder the Israelites, after they had quitted their place of bondage, should have regretted the loss of this deli

of the universe.

cacy; for whoever has tasted of the onions of Egypt must acknowledge that none can be better in any part 'There," says he, "they are mild and pleasant to the palate; in other countries they There they are soft and yielding, but in countries to the north they are hard,

are strong and nauseous.

and their coats so compact, as to render them less easy of digestion." The Egyptians divide them into four parts, and eat them roasted together with pieces of meat; which preparation they consider so delicious, that they devoutly wish it may form one of the viands of Paradise. A soup made of these onions was pronounced by the learned traveller to be certainly one of the best dishes of which he ever partook.

This predilection for the savoury bulb extends in Africa beyond the country of the Nile. Major Denham, in his route south from Bornou, observed numerous gardens, but the only vegetable produced in them appeared to be onions.

This plant is a biennial, having long tubulated leaves, a swelling, pithy stalk, thicker in the middle than at either of the ends, and a large spherical head of flowers, which expand the second summer after sowing. The root is a bulb, tunicated or formed of concentric coats; this varies in size materially, according to the variety, soil, and mode of cultivation. It seems to be a general law among this species of roots, that the small are more pungent than the large,-that those which have a tinge of red or purple are more pungent than those which are white,—and that those which have the rind or outer membranous tunic upon the bulb thin and transparent are always of milder flavour than those which have it thick. It would be unprofitable as well as uninteresting to attempt an enumeration of the varieties of onions; and, even though it should be made complete at the present time, new varieties are so constantly springing up, that it would not long remain a correct list. Nearly twenty different kinds are recommended as being worthy of garden culture.

A rich mellow ground, on a dry subsoil, is the most favourable to the growth of this plant. It is propagated by seed sown broad-cast in spring; the