are a natural provision for the winter months when salad vegetables are
scarce. The Spanish onion being the mildest is the best to eat raw, and
should be cut up into slices for salads. The smaller or spring onion is
equally good to add to salads of mixed green vegetables to give them a
zest. The reader will find the subject of onions fully dealt with in
the author’s book, “Onions and Cress,” price 6d.
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