The onion. Allium cepa, L., perhaps indigenous to India, is grown in many varieties all over the world, and has been so since prehistoric times. Shiploads come to England annually from Eoscolf in France. In some countries, like Italy and Spain, certain onions are eaten raw and like fruit ; but these products of warmer climates are generally THE ONION, LEEK, AND GARLIC TRIBE 347 of large size and milder disposition than the smaller varieties. All onions are made milder by cooking or fry- ing, or by soaking them, minced and tied in a cloth, in water. The juice of the onion becomes of a rose-colour when exposed to air. It contains sugar, passes into fer- mentation, and yields alcohol. Its principal flavouring ingredient is a volatile essential oil containing sulphur. It yields, besides much vegetable mucus or gum, albuminous matter and acids, amongst them oxalic, which is deposited in the outer harder leaves as oxalate of lime. These outer leaves, boiled with water, colour Easter eggs of a brownish- red tint. The ciboule of the French, Allium fistulosum, L., grows tubular leaves, which have an alliaceous taste, and are used hashed in sauces, ragouts, salads, etc. It is a kind of garlic. Its small variety is termed ciboulette. Chives, or civet, or civette, the Allium schcenoprasum, L. , German Schnittlauch, is a native of Siberia, a diminutive plant, the mildest of the alliaceous tribe ; the thin, small, hollow leaves alone are eaten in salads and sauces. Allium sativum, L., is the garlic; French ail, German Knoblauch = Knopf -laiich, or biUton leek. It came originally from Sicily. The leek, pioireau of the French, Allium porrum, L., is said to come originally from Switzerland. It is still very popular in Lorraine, where it is used for making pies of the shape of English fruit-pies. The rocambole. Allium ophioscorotlon, or Scorocloprasum, L., has small bulbs, sometimes multiple, which also grow as baby-bulbs amongst the flowers. The bulbs are very sweet, and used in place of garlic, because they are much milder. In France the rocambole also passes by the name of ognon d'Egypte. Many marvellous effects and healing powers have been ascribed to onion, garlic, and leek, their juices and prepara- 348 THE SPIRIT OF COOKERY tions. Amongst physiological effects it is reported that, c.p., garlic makes the retina more sensitive, less able to bear light. Onion was long believed to be a specific preventive of effects of intoxicating drink, or a dispeller of their evil effects. At this day onion and garlic or leek are by some believed to be specifics against fatigue by hunting, shooting, and subsequent feasting.

AI-modernized reading of the original text

The onion. Allium cepa, L., perhaps indigenous to India, is grown in many varieties all over the world, and has been so since prehistoric times. Shiploads come to England annually from Éscalope in France. In some countries, like Italy and Spain, certain onions are eaten raw and like fruit ; but these products of warmer climates are generally THE ONION, LEEK, AND GARLIC TRIBE 347 of large size and milder disposition than the smaller varieties. All onions are made milder by cooking or frying, or by soaking them, minced and tied in a cloth, in water. The juice of the onion becomes of a rose-colour when exposed to air. It contains sugar, passes into fermentation, and yields alcohol. Its principal flavouring ingredient is a volatile essential oil containing sulphur. It yields, besides much vegetable mucus or gum, albuminous matter and acids, amongst them oxalic, which is deposited in the outer harder leaves as oxalate of lime. These outer leaves, boiled with water, colour Easter eggs of a brownishred tint. The ciboule of the French, Allium fistulosum, L., grows tubular leaves, which have an alliaceous taste, and are used hashed in sauces, ragouts, salads, etc. It is a kind of garlic. Its small variety is termed ciboulette. Chives, or civet, or civette, the Allium schcenoprasum, L. , German Schnittlauch, is a native of Siberia, a diminutive plant, the mildest of the alliaceous tribe ; the thin, small, hollow leaves alone are eaten in salads and sauces. Allium sativum, L., is the garlic; French ail, German Knoblauch = Knopf -laiich, or biUton leek. It came originally from Sicily. The leek, pioireau of the French, Allium porrum, L., is said to come originally from Switzerland. It is still very popular in Lorraine, where it is used for making pies of the shape of English fruit-pies. The rocambole. Allium ophioscorotlon, or Scorocloprasum, L., has small bulbs, sometimes multiple, which also grow as baby-bulbs amongst the flowers. The bulbs are very sweet, and used in place of garlic, because they are much milder. In France the rocambole also passes by the name of ognon d'Egypte. Many marvellous effects and healing powers have been ascribed to onion, garlic, and leek, their juices and prepara- tions. Amongst physiological effects it is reported that, c.p., garlic makes the retina more sensitive, less able to bear light. Onion was long believed to be a specific preventive of effects of intoxicating drink, or a dispeller of their evil effects. At this day onion and garlic or leek are by some believed to be specifics against fatigue by hunting, shooting, and subsequent feasting.

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