THE FIELD AND GARDEN VEGETABLES OF AMERICA TEXT

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