growing in a circular form, to the height of three or four feet.

Culture. This useful vegetable is propagated by seed, which should be sown towards the end of March or the beginning of April, on a slight hot-bed. When the plants are up a few inches in height, they must be planted singly in small pots, and kept sheltered till the end of May, when they may be turned out in any light rich piece of ground, open to a southern aspect, in order to forward the ripening of the seeds in autumn. It produces seeds most freely, dropping them on the ground, similar to the

nasturtium.

More or less of this plant should be cultivated in every garden; for, besides forming an excellent substitution for the common spinach, the seeds, when pickled in a green state, are nearly equal to capers.

Some years ago, the author was informed by a good English cook, that, on hearing some complaints of the taste of this vegetable, she boiled with it a small handful of French sorrel, which had the effect of greatly improving its flavour.

The definition of the botanic name Allium has been before given under the head garlic. The onion was originally called by the ancient Latin name Cepe, on account of the form of its bulb. It is now made the specific, according to the Linnæan system. It was likewise termed Unio, be

cause the bulb never throws out any offsets; and from that word the English name onion is deduced.

The common onion owes its chief qualities to cultivation and climate. It is supposed to be a native of Spain; though, as Neill observes, neither its native country, nor the date of its introduction into this country, is correctly known.

No plant has been so much exposed to the caprice of fashion and the disputes of physicians as the onion. It has been the common seasoning for meats of most nations from the earliest period to the present, and has in every age graced at once the table of royalty and of the peasant.

Of all the flavouring substances used in cookery, the onion is the most important; for, besides imparting a fragrant, savoury, and delicious taste to every culinary preparation into which it enters as an ingredient, it affords considerable nutriment; and possesses medical properties of no little value. When improperly applied, however, it loses its virtues, and becomes unwholesome and indigestible.

The lower classes in England, and generally in most countries of the civilised world, are much addicted to the use of the onion in its crude state. In Spain and Portugal it is of a more benignant nature than that produced under our more northern climate, which is so indigestible that it very often remains in the stomach two days, or more, before being dissolved by the gastric juice. During this time it causes eructations of the most distressing kind, and often spasms, which, by the ignorant, are attributed to wind.

Onions, when used as an article of diet, are most

agreeable when boiled, and served up with white sauce or melted butter. When those of our own climate are so cooked, they are greatly improved by the water being changed when they are about half boiled, and a little salt being thrown into the second water, which should be taken from a boiling teakettle.

Fried onions are dangerous things; not quite so much as raw ones, but very little less. Grossfeeders in this country are fond of fried onions with beefsteaks.

When onions are used as stuffing for goose, duck, pork, or any other meat, in combination with sage, and other flavouring substances, they should first be chopped very small, and then thrown into boiling water on the fire. After boiling up for about five minutes, they should be put into a colander to drain, and pressed until not a drop of water remains in them. If they are then mixed with the chopped sage or other ingredients, they help to form a stuffing, which may generally be eaten without injury to the stomach.

Roasted onions, though not so unwholesome as fried ones, are, nevertheless, sufficiently so as to be avoided, especially by those persons whose stomachs are not the most robust and unimpaired.

The most useful varieties of the onion are the following:

1. Deptford; so called from the large quantity of seed saved in the vicinity of that town. It is a good keeping onion throughout the season, and is much cultivated for the London markets.

2. Reading, long celebrated for a superior growth

of onions of a milder cast than either the Deptford or Strasburg. There are two varieties of this onion, the white and the brown; of the two, the brown will keep the longest. The true Reading has a silvery appearance, and is the sort which should be selected for seed: the size of the bulbs for this purpose is not material; as, from an observation made by the author, just as fine onions were produced from seed saved from the smaller as from the larger bulbs. It is the nature of the soil and method of cultivation which cause the principal difference in respect to the size and quality of onions.

3. Silver-skinned, a very excellent sort. This, together with the Reading, are the best and most esteemed for pickling.

4. White Spanish, Portugal, or Lisbon. These are fine onions as long as they last, which is only in the early part of winter. To have these sorts true, seed should be imported every second year at least, as they deteriorate after three or four years cultivation in this country.

5. Tripoli; a very fine onion, growing to a large size, and of a more oval or pyramidical form than any other variety. It is excellent for a late crop; but does not keep long after it is taken up. If this onion is wished to be kept from decreasing in size and quality, fresh seed must be imported every

season.

These are two va

6. James's Long-keeping.luable sorts; that of

7. True Globe. James's in particular: they both keep well, and are mild and well-flavoured. The author well re

collects the first introduction of James's onion. James was an extensive market-gardener in Surrey, where he amassed a large fortune. He was greatly respected, and, in the decline of life, was nominated high sheriff of the above county.

8. Strasburg. 1 Principally valued for their

9. Blood-red. seasons, continues till the autumn sowing, for the following spring transplanting, comes into use. They are very hardy, but of strong flavour.

} long keeping, which, in thest

10. Welsh Onion. This variety is a native of Siberia, and is of the most hardy nature. It is seldom destroyed in the severest season; but dies in the early part of winter and grows again at the commencement of spring. The Welsh onion is a perennial, and all the other cultivated sorts are biennial: it does not bulb, and is principally sown in autumn, for drawing in spring. It would, perhaps, be more generally cultivated were it not for its very strong scent and taste. The stock of this variety will last good many years for producing seed, which it does freely; but, for general uses, it should be sown every year.

11. The Potatoe or Under-ground Onion; so called from producing under-ground. It cannot now, perhaps, be correctly ascertained when this variety was introduced into this country, or whence it came. It appears to have been cultivated in Mr. Driver's nursery, near London, in 1796. It produces no seed; consequently it can only be raised from the offsets of the bulb. The first the author saw or heard of was at Lord Rolle's, in Devonshire, above twenty years ago; and the guide