when this is the case, they should be taken up, dried, and treated similarly to other winter keeping

onions.

In the planting of this onion, the same thing is said of it in the above-named county, that is often said of shallots: "plant in the shortest day; take up in the longest." It has been remarked, and the author can corroborate the fact, that the smallest onions used for planting swell and become very fine and large, and also yield offsets; but the larger bulbs produce the greatest clusters. For the well keeping of this onion, a dry airy loft should be chosen, where they ought frequently to be looked over, and any bad or unsound ones taken away.

Oxalis crenata, the botanic name of this plant, is given from the supposed virtues of the foliage, which has a strong acid taste, like that of our common sorrel; the specific crenata, from the plant being notched petaled. The botanic name is retained in preference to the English, because, having been first introduced by the former name, it is likely to be most popular hereafter.

We are indebted to that worthy and indefatigable collector of plants and seeds, Mr. Douglass, for this variety of the oxalis, and addition to our culinary vegetables, which is stated to be highly nutritious.

From Mr. Douglass's account, we learn that this species of oxalis is a native of South America, growing spontaneously in the neighbourhood of Lima,

where the young leaves are much used in salads, and found in its medicinal qualities to be of the first importance to the inhabitants of that warm climate, being cooling and purifying to the blood.

It was about the year 1832 that the oxalis was brought to this country, when it was planted by Mr. Lambert (a gentleman of great scientific knowledge) in his own garden, from which, most likely, from the number of tubers produced, many were distributed among his friends.

In the course of a year or two the root began to be much noticed as an esculent vegetable, and was brought into much esteem by the recommendation of J. Mitchell, Esq., of Great Ropers Hall, near Brentwood, Essex; who, at an entertainment, introduced a dish of the oxalis, which was highly extolled, and declared by all present to be more agreeable than the common potato, to which it is supposed, in nutriment, to come very near.

Of its taste and flavour, Mr. Mitchell says it is not possible to convey an idea by words; but, were he to attempt it, he would say they were those of the potato combined with the chestnut.

In cooking, the time required for boiling depends on the size of the tubers: if sinall, ten minutes will be sufficient; and if larger, rather more in proportion. When they are done, and the water is drained off, they should remain a few minutes in the saucepan, which will add much to their taste and flavour.

The oxalis, in growth, is curiously shaped, being neither round nor oblong, but broadest at the base, and tapering to the top; the outside covering or

rind is a brownish-white, or yellow dotted with red, and much indented at the eye. The solid part has a yellowish cast, which indicates a richness, and is supposed to be highly nutritious; which seems to be the case, from the extensive orders given for the roots.

Hitherto the experiments made in the cultivation of this root (of which a method will be given) have been very promising, and in many instances successful, considering that its culture is still in its infancy. This newly introduced vegetable is principally raised in the gardens of the affluent; but how far it will be worth general cultivation time alone can determine; though much, most likely, will be accomplished by the efforts of the gardeners throughout the United Kingdom.

The number and luxurious growth of the stalks have been a check upon a more general cultivation of this vegetable; and the roots, in consequence, produce a most numerous progeny, and are in general very small. To counteract such a flow of sap, it has been advised to cut down the stalks towards the end of summer and as the tubers are observed to swell more at that time of the year than earlier, this cutting down of the stalks will be found of much service, by giving an additional weight to the tubers.

The oxalis may be called a very accommodating plant, for it not only produces nutritious food for man, but its stalks, when in a green state, are good fodder for cattle. Cows, sheep, and pigs, after a few trials, eat it with avidity.

The oxalis may also be found to have some merit as a tart plant, from the stalks being succulent. If it were peeled, &c., it would make a good sub

stitute for rhubarb ; and though it may not have all the medicinal qualities of that plant, it is wholesome and agreeable.

When the Oxalis crenata was first brought to this country, it was treated as a green-house plant, by planting its small tubers in pots, where they rapidly increased; but in the course of three or four years it was found to be quite as hardy as the potato, and may be preserved throughout the winter in a similar way, or, when the heaps are not large, in dry sand.

Culture. Among the various methods recommended for the culture of the oxalis, but few have hitherto succeeded. So far as the knowledge of the author goes, one of the few was successfully practised by himself two or three years after the introduction of the plant. His method of cultivation was as follows: first observing on the season, which may be done in the more southern parts towards the end of April, and in the more northern, towards the middle of May.

For planting, the first matter to be considered is the size, and preparation of the sets of the former, the largest and best ripened tubers should be chosen, as in every stage of planting the means of producing a larger growth in the tuber; for the latter, the strongest single eyes, and never more than two, as these produce only a multiplicity of stalk, to the detriment of the root. In cutting out the eye, a good piece of the tuber must be left with it. When all are cut, they should be laid out thinly in an airy room for a day or two, when they will be ready for planting. For that purpose, a light rich piece of ground must be chosen, which has been well worked and

broken with the spade, to the depth of full twelve inches. On such a piece of ground, after it is prepared and levelled, drilis may be drawn about two or three inches deep; and if more than one row, they must be two feet apart. In the drills, the sets are to be planted at eighteen inches distance, and lightly covered at first, as they may have a little earth from between the rows thrown over them soon after they make their appearance.

The only additional care they require during the summer is to keep the ground clear from weeds, and, on the decline of that season, to cut down the stalks, for the reasons already mentioned.

How long they may be allowed to remain in the ground will partly depend on the weather, as they are not so tender as they were at first supposed. But there is a certain criterion to judge by; viz. when there is an appearance of decay in the stalk. The preserving of the tubers has been already glanced at.

A quantity of small tubers, if wanted, may be had in abundance by laying the young shoots, nearly to their tops, rather shallow between the rows, where they will emit roots or tubers at every joint: they may also be propagated by cuttings of the young shoots of about six inches in length, which must be covered with a hand-glass to facilitate their rooting.

41. PARSLEY.-APIUM.

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Apium petrosilinum. From the term apium being given to the parsley, it will be observed that it is classed with the celery. The specific name is derived from its supposed medicinal qualities.