ALLIACEOUS PLANTS.
The Cive. Garlic. Leek. Onion. Rocambole. Shallot. Welsh Onion.
* * * * *
THE CIVE.
Chive. Allium schoenoprasum.
The Cive is a hardy, bulbous-rooted, perennial plant, indigenous to
France and Great Britain. The leaves, which are produced in tufts, are
seven or eight inches in length, erect and cylindrical, or awl-shaped.
The bulbs are white, oval, and of small size; usually measuring about
half an inch in diameter. The flower-stalk rises to the height of the
leaves, and produces, at its extremity, a globular group of purplish,
barren flowers.
_Propagation and Culture._--As the plant seldom, if ever, produces
seeds, it is always propagated by a division of the roots, or bulbs.
These are produced in compact groups, or bunches, seven or eight inches
in diameter. "One of these groups may be divided into a dozen or more
parts, each of which will, in a short time, form a cluster equal in size
to the original. They should be planted in spring or autumn, in rows
eighteen inches apart, and twelve or fifteen inches asunder in the rows.
All the cultivation they require is to be kept free from weeds; and they
will thrive in any common garden soil. A planting will last many years;
but it is well to renew it every third or fourth year."
_Use._--The young leaves are the parts of the plant used; but, whether
used or not, to keep them in a fresh and tender condition, the plants
should be frequently shorn to the ground. They possess the flavor
peculiar to the Onion family; and are principally used in flavoring
soups, and as an ingredient in spring salads. The leaves and bulbs are
sometimes taken together, and eaten crude, as a substitute for young
onions. In omelets, the Cive is considered almost indispensable.
There are no varieties.
* * * * *
COMMON GARLIC.
Allium sativum.
This is a perennial plant, from the south of Europe. The root is
composed of from ten to fifteen small bulbs, called "cloves," which are
enclosed in a thin, white, semi-transparent skin, or pellicle. The
leaves are long and narrow. The flower-stem is cylindrical, about
eighteen inches in height, and terminates in an umbel, or group, of
pale-pink flowers, intermixed with small bulbs. The seeds are black,
and, in form, irregular; but are seldom employed for propagation; the
cloves, or small bulbs, succeeding better.
_Planting and Cultivation._--Garlic thrives best in a light,
well-enriched soil; and the bulbs should be planted in April or May, an
inch deep, in rows or on ridges, fourteen inches apart, and five or six
inches apart in the rows. "All the culture necessary is confined to
keeping the ground free from weeds. When the leaves turn yellow, the
plants may be taken up; and, having been dried in the sun, they should
be tied up in bunches by the stalks, and suspended in a dry, airy room,
for use."--_Thomp._
_Use._--It is cultivated for its bulbs, or cloves, which possess more of
the flavor of the onion than any other alliaceous plant. These are
sometimes employed in soups, stews, and other dishes; and, in some
parts of Europe, are eaten in a crude state with bread. "It is not
cultivated to any considerable extent in this country; its strong
flavor, and the offensive odor it communicates to the breath, causing it
to be sparingly used in our cookery.
"Where attention is paid to culture, the Common Garlic will attain a
size of seven and a half inches in circumference, each bulb; whereas,
when grown negligently and unskilfully, it does not attain half that
size. Twenty ordinary bulbs weigh one pound."--_M'Int._
EARLY ROSE GARLIC.
Early Pink.
This is a sub-variety of the Common Garlic. The pellicle in which the
small bulbs are enclosed is rose-colored; and this is its principal
distinguishing characteristic. It is, however, nearly a fortnight
earlier.
For culinary purposes, it is not considered superior to the Common
Garlic. Propagation and cultivation the same; though, in warm climates,
the bulbs are sometimes planted in autumn.
GREAT-HEADED GARLIC. _Vil._
Allium ampeloprasum.
This species is a hardy perennial, and is remarkable for the size of its
bulbs; which, as in the foregoing species and variety, separate into
smaller bulbs, or cloves. The leaves and stem somewhat resemble those of
the leek; the flowers are rose-colored, and are produced at the
extremity of the stalk, in large, regular, globular heads, or umbels;
the seeds are similar to those of the Common Garlic, but are seldom used
for reproduction; the cloves, or small bulbs, being generally employed
for this purpose. It is used and cultivated as the Common Garlic.
* * * * *
THE LEEK.
Allium porrum.
The Leek is a hardy biennial, and produces an oblong, tunicated bulb;
from the base of which, rootlets are put forth in great numbers. The
plant, when full grown, much resembles what are commonly known as
"Scallions;" the lower, blanched portion being the part eaten. This
varies in length from four to eight inches, and in diameter from less
than an inch to more than three inches. The leaves are long, narrow,
smooth, and pointed; and spread in opposite directions, somewhat in the
form of a fan. The flower-stem proceeds from the centre of this
collection of leaves, and is about four feet in height. The flowers are
white, with a stripe of red, and are produced in terminal, globular
groups, or umbels; the seeds are black, irregular, but somewhat
triangular in form, and, with the exception of their smaller size, are
similar to those of the onion. About twelve thousand seeds are contained
in an ounce; and they retain their vitality two years.
_Soil, Sowing, and Cultivation._--The Leek is very hardy, and easily
cultivated. It succeeds best in a light but well-enriched soil. When
fine leeks are desired, it can hardly be made too rich. It should also
be thoroughly spaded over, and well pulverized to the depth of at least
twelve inches. The seed should be sown in April, at the bottom of drills
made six or eight inches deep, and eighteen inches asunder. Sow the
seeds thinly, cover half an inch deep, and thin the young plants to nine
inches distant in the drills. As the plants increase in size, draw the
earth gradually into the drills, and around the stems of the leeks,
until the drills are filled. By this process, the bulbs are blanched,
and rendered tender and mild flavored. The seeds are sometimes sown
broadcast, and in July transplanted to trenches, and subsequently
cultivated, as before directed. The plants are also sometimes set on
the surface, and afterwards earthed up to the height of six or eight
inches in the process of cultivation. In October, the leeks will be
suitable for use; and, until the closing-up of the ground, may be drawn
from time to time as required for the table. For winter use, they should
be preserved in earth or sand.
Early leeks may be obtained by sowing the seeds in a hot-bed in February
or March, and transplanting to the open ground in June or July.
_Seed._--To obtain seed, some of the finest plants of the growth of the
previous year should be set out in April, fifteen inches apart, and the
stems sunk to the depth of three or four inches. "The seed ripens in
autumn, and its maturity is known by the heads changing to a brown
color. It is best preserved in the heads; and these should be cut off
with a portion of the stalk a foot in length, tied in bunches, and hung
in a dry, airy situation. In this manner, the seed will retain its
vegetative powers for two or three years: after that time, it is not to
be depended on."--_Thomp._
_Use._--"The whole plant, except the roots, is used in soups and stews.
The white stems, which are blanched by being planted deep for the
purpose, are boiled, served with toasted bread and white sauce, and
eaten like asparagus." It has the flavor, and possesses the general
properties, of the onion.
_Varieties._--
COMMON FLAG. _Vil._
Long Flag.
The stem, or blanched portion, of this variety is about six inches in
depth, and an inch in diameter. The leaves are put forth in opposite
directions, are comparatively erect, and of a glaucous-green color.
The variety is remarkably hardy, and well suited for open culture.
LARGE ROUEN. _Thomp._
Gros de Rouen. _Vil._
[Illustration: Rouen Leek.]
Leaves very dark-green, broad, and of thick substance; stem rather
short, but remarkably thick, sometimes measuring nearly four inches in
diameter. It is now the variety most cultivated near Paris; and, since
its general dissemination, has been much approved by all who have grown
it. It is found to be the best kind for forcing, as it acquires a
sufficient thickness of stem sooner than any other. In England, it is
pronounced one of the best, if not the best, of all varieties.
LITTLE MONTAGNE. _Vil._
Stem very short and slender; foliage deeper green than that of the
Common Flag. It is the smallest of the leeks. Not much cultivated.
LONDON FLAG.
Large Flag. Broad Flag. English Flag. Gros Court. _Vil._
Stem about four inches in length, and nearly an inch and a half in
diameter. The leaves are larger, of a paler color, and softer in their
texture, than those of the Common Flag.
The London-flag Leek is hardy, and of good quality. It is more generally
cultivated in this country than any other variety.
MUSSELBURGH. _Thomp._
Scotch Flag. Edinburgh Improved.
Stem somewhat shorter than that of the London Flag, but of equal
thickness. The swelling at the base has the same form. The leaves are
broad and tall, and spread regularly in a fan-like manner. Their color
is deeper than that of the Long Flag or the Large Rouen, but paler than
the London Flag. Hardy, and of excellent quality. It originated in
England.
PROLIFEROUS LEEK. _Trans._
This is a viviparous variety of the common leek, producing young plants
on its flower-stalk instead of flowers. The leaves are similar to those
of the London Flag; and the plant, in its young state, before it runs to
flower, exactly resembles it. The flower-scape is from two to three feet
high, and supports a compact, irregular, globose umbel, composed of
numerous small bulbs, intermixed with flowers. Some of these bulbs
occasionally produce a second umbel, on scapes of from six to eight
inches in length, but of much smaller dimensions than the principal one.
The variety is cultivated in rows, like other leeks; and the bulbs will
remain sound several months after they have ripened.
SMALL EARLY NETHERLAND. _Thomp._
Small Summer Brabant.
Leaves long, narrow, dark-green; stem small. On this account, it is not
so valuable as many others for a main crop: besides, if sown at the same
time, it is liable to run to seed before winter. A small sowing,
however, may be made with advantage for early use.
YELLOW POITOU. _Thomp._
Jaune du Poitou. _Vil._
A remarkably large variety; the leaves having sometimes measured five
feet in length, and six inches in breadth. They are of a yellowish-green
color. The underground or blanched portion of the stem is
yellowish-white, and is more tender than that of any other variety. On
this account, and also for its large size, it deserves cultivation. The
great length of the leaves makes it important that more space should be
allowed between the plants than is usually allotted to other varieties.
* * * * *
THE ONION.
Allium cepa.
The Onion is a half-hardy biennial plant: the roots and leaves, however,
are annual; as they usually perish during the first year. The bulbs, for
which the plant is generally cultivated, are biennial, and differ to a
considerable extent in their size, form, and color. The flower-stalk,
which is developed the second year, is from three to four feet in
height, leafless, hollow, swollen just below the middle, and tapers to
the top. The flowers are either white or rose-colored, and are produced
at the extremity of the stalk in a regular, globular group, or umbel.
The seeds ripen in August. They are deep blue-black, somewhat
triangular, and similar in size and form in all the varieties. An ounce
contains about seventy-five hundred seeds, which retain their vitality
two years.
_Soil and Cultivation._--The Onion requires a light, loamy, mellow soil;
and, unlike most kinds of garden or field vegetables, succeeds well when
cultivated on the same land for successive years. With the exception of
the Top and the Potato Onion, all the varieties are raised from seed.
Previous to sowing, the ground should be thoroughly spaded over or
deeply ploughed, and the surface made smooth and even. The seed should
be sown as early in spring as the soil may be in good working condition.
Sow in drills fourteen inches apart, and half an inch in depth. When the
plants are three or four inches high, thin them to two inches asunder;
and, in the process of culture, be careful not to stir the soil too
deeply, or to collect it about the growing bulbs. The onions will ripen
in August, or early in September; and their full maturity will be
indicated by the perfect decay of the leaves, or tops. The bulbs may be
drawn from the drills by the hand, or by the use of a common
garden-rake. After being exposed for a few days to the sun for drying,
they will be ready for storing or the market.
_Preservation._--The essentials for the preservation of the bulbs are a
low temperature, freedom from frost, dryness, and thorough ventilation.
_Seed._--For the production of seed, select the ripest, firmest, and
best-formed bulbs; and, in April, transplant them to lines two feet and
a half or three feet distant, and from nine to twelve inches apart in
the lines, sinking the crowns just below the surface of the ground. As
the plants advance in height, tie them to stakes for support. The seeds
ripen in August: and the heads, or umbels, should be cut off when they
assume a brown color; for then the capsules begin to open, and shed
their seeds. After being threshed out, the seed should be exposed to the
action of the sun until it is thoroughly dried; for, when stored in a
damp state, it is extremely liable to generate heat, and consequently to
lose its vitality.
_Varieties._--Few of the numerous varieties are cultivated to any extent
in this country. Many of the kinds succeed only in warm latitudes, and
others are comparatively unimportant. The Danvers, Large Red,
Silver-skin, and the Yellow seem peculiarly adapted to our soil and
climate. The annual product of these varieties greatly exceeds that of
all the other sorts combined.
BLOOD-RED. _Thomp._
French Blood-red. Dutch Blood-red. St. Thomas.
Bulb middle-sized, or rather large, flattened; skin dull red,--the
coating next within glossy, and very dark red. The internal layers are
palest at the base; and, except at the top, are only colored on their
outsides. Each layer is paler than the one which surrounds it; till the
centre is reached, which is white.
It is a good keeper, but one of the strongest flavored of all varieties.
It imparts to soups, or other dishes of which it may be an ingredient, a
brownish or blackish color.
BROWN PORTUGAL. _Thomp._
Brown Spanish. Cambrai. Oporto.
A medium-sized, roundish, or flattened onion; neck small; skin
yellowish-brown,--next interior layer not tinged with red. It is a
popular variety in some parts of France; and is remarkable for its
productiveness, excellent quality, and keeping properties.
DANVERS.
Danvers Yellow.
[Illustration: Danvers Onion.]
This comparatively recent variety was obtained by selection from the
Common Yellow. It is somewhat above medium size, and inclined to
globular in its form. Average bulbs measure three inches in diameter,
and two inches and three-fourths in depth. The skin is yellowish-brown,
but becomes darker by age, and greenish-brown if long exposed to the
sun; the flesh is similar to that of the Yellow,--white, sugary,
comparatively mild, and well flavored.
The superiority of the Danvers Onion over the last named consists
principally, if not solely, in its greater productiveness. When grown
under like conditions, it yields, on the average, nearly one-fourth
more; and, on this account, the variety is generally employed for field
culture. It is, however, not so good a keeper; and, for shipping
purposes, is decidedly inferior to the Yellow,--its globular form
rendering it more liable to decay, from the heat and dampness incident
to sea voyages.
When cultivated for the market, the land is thoroughly ploughed, and
well enriched with fine decomposed manure. The surface is then harrowed,
and next raked free of stones, and lumps of earth. The seed is sown in
April, usually by machines, in rows fourteen inches apart, and
three-fourths of an inch in depth; three pounds of seed being allowed to
an acre. The crop is treated in the usual form during the summer; and
ripens the last of August, or early in September. When the tops have
entirely withered, the bulbs are raked from the drills, and spread a few
days in the sun for drying; after which they are sorted, and barrelled
for storing or the market. The yield varies from five to eight hundred
bushels per acre.
DEPTFORD. _Thomp._
Brown Deptford.
Very similar to, if not identical with, the English Strasburg. "It
sometimes exactly agrees with the description of that variety: but it
occasionally has a pale-brown skin, without any tinge of red; and, when
this is the case, its flavor is milder than that of the last named."
With the exception of its more globular form, the bulb much resembles
the Yellow Onion of this country.
EARLY SILVER NOCERA.
Early Small Silver Nocera. White Nocera. _Thomp._ Blanc Hatif de Nocera.
_Vil._
This is a very small variety of the Early Silver-skin, with a small,
occasionally roundish, but generally oblate bulb. The skin is white; but
the layers beneath are striped with bright-green lines. The leaves are
very small. Sometimes the bulb has only a single leaf, frequently but
two; and, if there are more than four, the plant has not its true
character.
It is an excellent sort for pickling; and is the smallest and earliest
variety known,--being fifteen or twenty days earlier than the Early
Silver-skin: but it is very liable to increase in size, and to
degenerate. Very little known or cultivated in this country.
EARLY RED WETHERSFIELD.
A sub-variety of the Large Red Wethersfield, and the earliest of the red
onions. Form and color nearly the same as the Large Red; bulb small,
measuring about two inches and a half in diameter, and about an inch and
a half in depth. It is close-grained; mild; a good keeper; forms its
bulbs, with few exceptions, and ripens, the last of July; being three or
four weeks earlier than the Large Red. Cultivated to a limited extent in
various places on the coast of New England, for early consumption at
home, and for shipment to the South and West.
This variety and the Intermediate are very liable to degenerate: they
tend to grow larger and later, approaching the original variety; and can
be preserved in a pure state only by a careful selection of the bulbs
set for seed.
EARLY SILVER-SKIN.
Blanc Hatif. _Vil._
This is a small early variety of the Silver-skin, measuring two inches
and three-fourths in diameter, and an inch and three-fourths in depth.
The neck is small, and the skin silvery-white. It is much esteemed for
its earliness and mild flavor, and is one of the best of all varieties
for pickling. When cultivated for the latter purpose, it should be sown
and treated as directed for the Silver-skin.
FUSIFORM, OR COW-HORN.
Corné de Boeuf. _Vil._
This is a large onion, growing from eight inches to a foot in length. It
tapers rather regularly from the base to the top, and is frequently bent
or curved in the form of a horn; whence the name. Skin copper-red. It is
late, lacks compactness, is very liable to degenerate, decays soon after
being harvested, and must be considered more curious than useful.
INTERMEDIATE RED WETHERSFIELD.
An early variety of the common Large Red. Bulb of medium size,
flattened; neck small; color deep purple.
It is rather pungent, yet milder than the Large Red; keeps well; and is
grown to a considerable extent, in certain localities in New England,
for shipping.
JAMES'S KEEPING.
James's Long Keeping. De James. _Vil._
This is an English hybrid, said to have been originated by a Mr. James,
an extensive market-gardener in Surrey, Eng. The bulb is pyriform, or
pear-shaped; and measures four inches and upwards in depth, and two
inches or more at its broadest diameter. Skin copper-yellow,--the
coating next under it reddish-brown; flavor strong. It is not early, but
is much prized for its long keeping; the bulbs not sprouting so early in
spring as those of most varieties.
LARGE RED.
Wethersfield Large Red.
[Illustration: Wethersfield Large Red Onion.]
Bulb sometimes roundish, but, when pure, comparatively flat. It is of
very large size; and, when grown in favorable soil, often measures five
inches or more in diameter, and three inches in depth. Skin deep
purplish-red; neck of medium size; flesh purplish-white, moderately
fine-grained, and stronger flavored than that of the Yellow and earlier
Red varieties. It is very productive; one of the best to keep; and is
grown to a large extent, in many places on the seacoast of New England,
for shipping to the South and West. It is almost everywhere seen in
vegetable markets; and, with perhaps the exception of the Yellow or
Danvers, is the most prominent of the sorts employed for commercial
purposes. It derives its name from Wethersfield, Conn.; where it is
extensively cultivated, and where it has the reputation of having
originated.
A sub-variety of the foregoing is cultivated in some localities, with
nearly the same variation in form that exists between the Danvers and
Common Yellow. It will probably prove somewhat more productive; but it
is neither better flavored, nor to be preferred for its superior keeping
properties.
MADEIRA.
Large Globe Tripoli. Romain. De Madère Rond. De Belle Garde. _Vil._
This is a roundish, obovate onion, of remarkable size, often measuring
six inches and a half in depth, and six inches in diameter; neck thick
and large; skin reddish-brown,--the layer next within, pale red.
The variety is much prized for its extraordinary size, and for its mild,
sugary flavor. The plants, however, often fail to form good bulbs; and,
even when well matured, the latter are liable to decay soon after being
harvested. It requires a long, warm season for its greatest perfection.
The seed should be sown early, in drills sixteen inches apart; and the
plants should be thinned to eight inches apart in the rows.
Not suited to New England or the cooler sections of the United States.
NEW DEEP BLOOD-RED.
Brunswick Deep Blood-red. Rouge Très Foncé de Brunswick. _Vil._
Bulb very small, flattened,--two inches and a quarter in diameter, and
an inch and a half in depth; neck small; skin deep violet-red,
approaching black. A half early variety, remarkable for its intense
purplish-red color.
PALE RED.
Rouge Pale, de Niort. _Vil._
Bulb roundish, flattened on the upper side, but not so much so as the
Blood-red, of which this may be considered a variety; size medium, two
inches and a half in diameter, one inch and three-quarters in depth;
neck small; skin copper-red, much paler than that of the Blood-red.
Compared with the last named, it is earlier and of milder flavor. This
and the Blood-red are much esteemed by some for their extreme pungency
and for their diuretic properties.
PARIS STRAW-COLORED.
Jaune des Vertus. _Vil._
A large, somewhat flattened variety, much cultivated about Paris; skin
fine russet-yellow; neck small. It is not early, but very productive,
and of excellent quality.
PEAR-SHAPED.
Bulb pyriform, measuring four inches and a half in depth, and two inches
in diameter at the broadest part; neck small; skin copper-red. It is
quite late, but is of good quality, and keeps well.
POTATO ONION.
Underground Onion.
Bulb flattened, from two and a half to three inches in diameter, and
about two inches in depth; skin copper-yellow; flavor sugary, mild, and
excellent. It does not keep so well as many other varieties; but remains
sound longer, if the leaves are cut two or three inches above the top of
the bulb at the time of harvesting.
The Potato Onion produces no seeds, neither small bulbs upon its stalks,
in the manner of many of the species of the Onion family; but, if a
full-grown bulb be set in spring, a number of bulbs of various sizes
will be formed, beneath the surface of the ground, about the parent
bulb. By means of these it is propagated, and an abundant supply often
secured in localities where the varieties raised from seed frequently
wholly fail, either from the maggot, effects of climate, or other
causes.
Like the other kinds of onions, it requires a rich, deep soil, well
manured, and dry at the bottom. This should be deeply and thoroughly
stirred, and then raised in ridges of moderate height, fifteen inches
apart. In April, select the large bulbs, and set them on the ridges, ten
inches apart, with the crown of the bulbs just below the surface of the
ground. The subsequent culture consists in keeping them clean from
weeds, and gathering a little earth about them from time to time in the
process of cultivation. As soon as the tops are entirely dead, they will
be ready for harvesting.
It is very prolific, yielding from four to six fold. Such of the crop as
may be too small for the table should be preserved during the winter, to
be set in the following spring; planting them out in April, in drills
one foot apart and three inches from each other in the drills, and
sinking the crowns just below the surface of the ground. They attain
their full size by September.
SILVER-SKIN.
White Portugal, of New England.
Bulb of medium size, flattened,--average specimens measuring about three
inches in diameter, and an inch and a half or two inches in thickness;
neck very small; skin silvery-white. After the removal of the outer
envelope, the upper part of the bulb is often veined and clouded with
green, while the portion produced below ground is generally clear white.
Flesh white, fine-grained, sugary, and remarkably mild flavored.
It forms its bulb early and regularly, ripens off well, and is quite
productive; an average yield being about four hundred bushels per acre.
It is a very poor keeper; and this is its most serious objection. It is
always preserved through the winter with much difficulty, and almost
invariably decays if kept from light and exposed to dampness. The best
method for its preservation is to spread the roots in a dry, light, and
airy situation.
The Silver-skin Onion is much esteemed in the middle and southern
sections of the United States, and is cultivated to a considerable
extent in New England. It is well adapted for sowing in August, or the
beginning of September, for early use, and for marketing during the
ensuing spring. Where the winter are mild, the crop, with slight
protection, will sustain no injury in the open ground. In Europe it is
much esteemed, and extensively grown for pickling, as its "white color,
in contrast with the fine green veins, or lines, gives it a very
agreeable appearance. For pickling, the seed should be sown very
thickly, then slightly covered with fine soil, and afterwards rolled. If
the seed is covered more deeply, the bulb, from not being quite on the
surface, has a larger and thicker neck; so that it loses its finely
rounded form, and is, moreover, less compact."
This variety, erroneously known in New England as the "White Portugal,"
is unquestionably the true Silver-skin, as described both by English and
French authors. The application of the term "Silver-skin" to the common
Yellow Onion, as very extensively practised by seedsmen and market-men
in the Eastern States, is neither pertinent nor authorized.
STRASBURG. _M'Int._
Yellow Strasburg. Flanders. Dutch. Essex.
This is the variety most generally cultivated in Great Britain. Its form
varies from flat to globular, or oval; bulb large, three inches wide,
and full two inches in depth; outside coating brown, of firm texture.
Divested of this, the color is reddish-brown, tinged with green. Flavor
comparatively mild. It is a very hardy sort, succeeds in cold
localities, and keeps well.
The Strasburg and Deptford Onions much resemble the common Yellow Onion
of New England; and the difference between the sorts is not great, when
English-grown bulbs of the first-named varieties are compared with the
bulbs of the Yellow Onion, American-grown: but seeds of the Strasburg or
Deptford, raised in England and sown in this country, almost invariably
fail to produce plants that form bulbs so generally or so perfectly as
American-grown seeds of the Yellow Onion.
TOP OR TREE ONION.
Egyptian.
Bulb large, a little flattened; producing, instead of seeds, a number of
small bulbs, or onions, about the size of a filbert, which serve as a
substitute for seeds in propagation. The flesh is coarse; and the bulbs
are very liable to decay during winter, unless kept in a cool and dry
situation. The variety has been considered rather curious than useful.
_Planting and Culture._--"Either the bulbs formed in the ground, or the
small ones upon the stems, may be planted out in April or May. The
former are set one foot apart in each direction, and the stem-bulbs four
inches apart in rows eight inches asunder. Stems that bear heavily
require to be supported. When ripe, the stem-bulbs should be dried, and
kept free from damp in a cool place."
TRIPOLI. _Thomp._
Flat Madeira. De Madère Plat. _Vil._
This is one of the largest varieties. The bulb tapers abruptly from the
middle to the neck, and almost equally so to the base. It is five inches
and upwards in diameter; color light reddish-brown,--beneath the skin,
pale brownish-red, tinged with green.
It requires the whole season, and in some localities is considered
excellent for a late crop. The flesh is soft, and the bulbs soon perish
after being taken from the ground. In its season, it is much esteemed
for its mild and delicate flavor. Like the Madeira Onion, the plants
fail to form bulbs so generally as other varieties. Not adapted to the
climate of the Northern States.
TWO-BLADED. _Thomp._
Double Tige. _Vil._
This variety derives its name from the fact that the small bulbs have
generally but two leaves. The larger ones have more; rarely, however,
exceeding four: but, unless by far the greater portion have only two
leaves, either the seed or the cultivation is at fault.
The bulbs are small, flat, light-brown, very firm, and attain maturity
early; the neck is small, and the top of the bulb is depressed or
hollowed around the stem. It keeps well, and is an excellent variety.
WHITE GLOBE. _Thomp._
[Illustration: White Globe.]
Form nearly ovoid, very regular and symmetrical; skin greenish-yellow,
marked with rose-colored lines,--the pellicle changing to white on
drying. The bulb measures about four inches in depth, and two inches and
three-fourths in its largest diameter. It keeps well, and is an
excellent variety.
YELLOW GLOBE.
Nearly allied to the preceding variety; the size and form being the
same. Skin reddish-yellow. It is hardy, productive, of good flavor,
keeps well, and deserves general cultivation.
WHITE LISBON.
Lisbon. _Thomp._ Early Lisbon. White Florence.
A very large, globular onion, measuring four inches in diameter, and
about four inches in depth; neck comparatively thick; skin smooth, thin,
clear, and white.
It is a late variety; and, although comparatively hardy, requires a
long, warm season for its full development. Under the most favorable
conditions, both with regard to soil and exposure, many of the plants
fail to form a good bulb. On account of its hardiness, it is a good sort
for sowing in the autumn for a supply of young onions for spring salads;
or, if these young bulbs be set in the open ground in April, fine, large
onions will be formed towards the end of summer. The variety is better
suited to the climate of the Middle States than to that of the Northern
and Eastern.
WHITE PORTUGAL, OR SPANISH. _Thomp._
White Spanish. White Reading. Cambridge. Soufre D'Espagne. _Vil._
A very large, flat onion, measuring three inches and upwards in width by
about two inches in depth; skin loose, of a pale-brown or
yellowish-brown, falling off spontaneously, and exhibiting the next
coating, which is greenish-white. It has a small neck, and is
particularly mild flavored. One of the best for early winter use, but
early decays.
Very distinct from the White Portugal of the New-England markets.
YELLOW ONION.
Silver-skin of New England.
[Illustration: Yellow Onion.]
One of the oldest varieties, and, as a market onion, probably better
known and more generally cultivated in this country than any other sort.
The true Yellow Onion has a flattened form and a very small neck. Its
size is rather above medium,--measuring, when well grown, from three
inches to three inches and a half in diameter, and from two inches to
two inches and a half in depth. Skin yellowish-brown, or
copper-yellow,--becoming somewhat deeper by age, or if exposed long to
the sun; flesh white, fine-grained, comparatively mild, sugary, and well
flavored. It keeps well, and is very prolific: few of the plants, in
good soils and seasons, fail to produce good-sized and well-ripened
bulbs. For the vegetable garden, as well as for field culture, it may be
considered a standard sort.
The Danvers Onion, which is but a sub-variety of the common Yellow, may
prove somewhat more profitable for extensive cultivation, on account of
its globular form; but neither in its flavor nor in its keeping
properties can it be said to possess any superiority over the last
named.
The term "Silver-skin," by which this onion is very generally though
erroneously known throughout New England, has created great confusion
between seedsmen and dealers. Much perplexity might be avoided if its
application to the Yellow Onion were entirely abandoned. The genuine
Silver-skin, as its name implies, has a skin of pure, silvery whiteness;
and is, in other respects, very dissimilar to the present variety.
When extensively cultivated for the market, it should be sown and
subsequently treated as directed for the Danvers Onion. The yield per
acre varies from four to six hundred bushels.
* * * * *
ROCAMBOLE.
Allium scorodoprasum.
This plant is a half-hardy perennial from Denmark, partaking of the
character of both the leek and garlic. Bulbs or cloves similar to those
of the common garlic, with much the same flavor, though somewhat milder;
leaves large; flower-stalk about two feet high, contorted or coiled
towards the top, and producing at its extremity a group of bulbs, or
rocamboles, intermixed with flowers.
_Propagation and Culture._--It is propagated by planting either the
underground bulbs, or the small cloves, or bulbs, that are produced upon
the stem of the plant. These should be set in April, in drills ten
inches apart, and four or five inches asunder in the drills. In the
following August they will have attained their full size, and may be
used immediately; or they may be taken up, spread to dry, tied in
bunches, and housed, for future consumption. All the culture required is
the removal of weeds, and the occasional stirring of the soil.
_Use._--"The cloves, or small bulbs, as well those from the stem as
those beneath the surface of the ground, are used in the manner of
shallots and garlics, and nearly for the same purposes."
There is but one variety.
* * * * *
SHALLOT.
Allium Ascalonicum.
The Shallot (sometimes written Eschalot) is a native of Palestine,--the
specific term "Ascalonicum" being derived from Ascalon, a town in Syria:
hence also the popular English name, "Scallion."
The root of the plant is composed of numerous small bulbs, united at
their base; the whole being enclosed in a thin skin, or pellicle,
varying in color in the different varieties. Leaves fistulous, or
hollow, produced in tufts, or groups; flowers reddish, in terminal,
compact, spherical bunches. The plants, however, very seldom blossom.
_Soil._--"The soil best adapted for growing the Shallot is a light,
rich, sandy loam; but, as such soils are scarce, any light, dry soil
that has been cultivated and manured a year or two will answer." In wet
soils, it is liable to be attacked by the maggot; and such location
should, therefore, be avoided.
_Propagation and Culture._--The roots of the Shallot, which are bulbous,
are very readily increased by offsets. The bulbs are oblong, but
somewhat irregular in their form, and seldom attain a large size. As
they increase into clusters, they do not swell like roots that grow
singly.
They are propagated by dividing these clustered roots into separate
offsets, and planting the divisions in April, in very shallow drills one
foot apart; placing them about six inches apart in the drills, and
covering them lightly with earth. Soot mixed with the surface-soil has
been found of much service to prevent the maggot from committing
extensive depredations upon this plant. The only after-culture required
is that of keeping them clean from weeds, and occasionally stirring the
ground.
_Harvesting._--"As soon as the leaves decay, the bulbs will have
attained their growth, and should then be taken up, and spread out in
some dry loft; when, after being thoroughly dried and picked, they may
be put in bags, boxes, or tied in bundles by the stalks. If kept from
frost, they will remain fit for use for several months."
_Use._--The largest of the bulbs are selected, and employed in the same
manner as garlic or onions. "On account of the mildness of its flavor,
when compared with that of other cultivated plants of the Onion family,
it is preferred in cookery as a seasoner in soups and stews. It is also
much used in the raw state: the cloves, or sections of the root, cut up
into small pieces, form an ingredient in French salads; and are also
sprinkled over steaks, chops, &c. The true epicure, however, cuts a
clove or bulb in two, and, by rubbing the inside of the plate, secures
the amount of relish to suit his palate.
"Shallot vinegar is made by putting six cloves, or bulbs, into a quart
bottle of that liquid; and, when sealed down, it will keep for years.
The Shallot also makes an excellent pickle."--_M'Int._
_Varieties._--
COMMON OR SMALL SHALLOT.
Échalote ordinaire. _Vil._
Bulbs about three-fourths of an inch in diameter at the base, elongated,
and enclosed in a reddish-yellow skin, or pellicle; leaves small, ten or
twelve inches high.
This variety is early, keeps well, and is one of the best for
cultivation.
JERSEY. _Vil._
Bulbs of large size, measuring two inches in length, and rather more
than an inch in diameter at the base; grouped like the other varieties,
and enclosed in a light-brown pellicle, as fine in texture as the skin
of an onion, which this Shallot much resembles in form and odor.
Compared with the Common Shallot, it is more round, the neck is smaller,
and it is also more close or compact. Leaves remarkably glaucous, not
tall, but of good substance,--quite distinct in these respects from the
Small or the Large sort. It also sometimes produces seeds; which is,
perhaps, a recommendation, as these, when sown, frequently produce new
varieties. It is one of the earliest of all the sorts; but is
comparatively tender, and decays early.
LARGE ALENÇON.
Échalote grosse d'Alençon. _Vil._
Bulb very large, exceeding in size that of the Jersey Shallot; which
variety it much resembles in form and color, and in being tender,
decaying early, and sometimes running to seed. It is, however, not quite
so early; and the leaves are longer and more glaucous. Flavor mild and
pleasant.
At the time of harvesting, the bulbs should be long exposed to the sun,
in order that they may be thoroughly dried before packing away. "The
bulbs are slow in forming, and the worst keepers, as, when stored, they
soon begin to sprout."
This variety, and also the Jersey Shallot, closely resemble the Onion.
It is possible they may constitute a distinct species.
LARGE SHALLOT.
Échalote grosse. _Vil._
Bulbs about two inches in diameter at the base, elongated, and enclosed
in a brownish-yellow skin, or pellicle; leaves fifteen to eighteen
inches high.
This variety, in size, much exceeds that of the Common or Small Shallot;
and, though later in ripening, is nevertheless the first to be found in
the market, as it forms its bulbs early in the season. Its keeping
properties are inferior to the last named.
LONG KEEPING.
This resembles the Common Shallot; but is considered superior to that
variety in its keeping properties, and in being less subject to the
attack of the maggot. It is said that the variety may be kept two
years.
* * * * *
WELSH ONION.
Ciboule, of the French. Allium fistulosum.
The Welsh Onion is a hardy perennial from Siberia. It is quite distinct
from the Common Onion, as it forms no bulbs, but produces numerous
elongated, angular, tunicated stems, not unlike scallions, or some of
the smaller descriptions of leeks. The flower-stem is about eighteen
inches high, swollen near the middle, and terminates in a globular umbel
of greenish-white flowers. The seeds are small, black, somewhat
irregular in form, and retain their vitality two years. About thirty-six
thousand are contained in an ounce.
_Sowing and Cultivation._--The seeds are sown in drills about half an
inch in depth, and the crop subsequently treated as the Common Onion.
There are two varieties:--
COMMON OR RED WELSH ONION.
Skin, or pellicle, reddish-brown, changing to silvery-white about the
base of the leaves; the latter being fistulous, and about a foot in
height. Its principal recommendation is its remarkable hardiness. The
seeds are sometimes sown in July and August for the young stems and
leaves, which are used during winter and early in spring as salad.
WHITE WELSH ONION.
Early White. Ciboule Blanche Hative. _Vil._
This is a sub-variety of the Common Red. The skin is rose-white, and,
like that of the last named, changes to silvery-white about the upper
portion of the stem, or bulb; the leaves are longer, deeper colored,
firmer, and less subject to wither or decay at their extremities, than
those of the Common Red. The White is generally considered the better
variety; as it is more tender, and milder in flavor, though much less
productive.
The Welsh onions are of little value, except in cold latitudes; and are
rarely found in the vegetable gardens of this country.