Onion bulb

“ These onions are well deserving of attention both as objects of curiosity, from producing their bulb at the upper extremity of the stalk, and also for their use. When pickled, they are generally thought superior in flavour to the common onion.
They were originally imported from Canada; are perennial, and are propagated by planting the bulbs in the spring or autumn. Either the bulbs of the root or those on the stalk will grow.
103. CHIVES (Allium schœnoprasum) are the smallest of the garlic tribe, seldom rising more than a few inches above the ground, and the bulbs not being larger than peas. ”

“ ONIONS are the chief commercial vegetable of the bulb crops. They have been cultivated from the earliest times, their native country being Central Asia. Closely allied to the onion are several other bulb vegetables, including garlic, shallots, leeks, and chives, all of which are used more extensively for flavoring dishes than for any other purpose. Fig. ”

“ The onions are then tied in small bunches by means of a soft white string, the tops trimmed slightly, and the bunches packed in crates or baskets for shipment or sale on the local market. This phase of the onion industry is limited to small plantings and is well suited to the needs of the general market garden. During the springtime and early summer large quantities of ordinary young onions are pulled when the bulb is about the size of a fifty-cent piece, the roots and tops are trimmed, and they are then bunched and sold for stewing purposes. ”

“ The name of onion is derived from the Latin word unio, which, properly, signifies a bulb that does not throw out offsets. Onions are propagated by seed which are sown in spring; and the bulbs or roots arrive at perfection in the autumn. The whole plant, when young, is eaten as salad. Onions generally cease to grow towards the middle of August, the stalks and leaves at that time shrinking and turning brown. ”

“ In the whole of them the bulb is the most active part, and any one of them may supply the place of the other; for they are all irritant, excitant, and vesicant. With many, the onion is a very great favourite, and is considered an extremely nutritive vegetable. The Spanish kind is frequently taken for supper, it being simply boiled, and then seasoned with salt, pepper, and butter. Some dredge on a little flour, but many prefer it without this.
BURNT ONIONS FOR GRAVIES. 1130. INGREDIENTS.—1/2 lb. of onions, 1/3 pint of water, 1/2 lb. of moist sugar, 1/3 pint of vinegar. ”

“ Get white onions that are not too large, cut the stem close to the root with a sharp knife, put them in a pot, pour on boiling salt and water to cover them, stop the pot closely, let them stand a fortnight, changing the salt and water every three days; they must be stirred daily, or those that float will become soft; at the end of this time, take off the skin and outer shell, put them in plain cold vinegar with a little turmeric. If the vinegar be not very pale, the onion will not be of a good colour. ”

“ Lay them in a baking-dish, put in bread crumbs, butter in small bits, pepper and salt, between each layer until the dish is full, putting bread crumbs last; add milk or cream until full. Bake twenty minutes or half an hour.
A little onion is not an injurious article of food, as many believe. A judicious use of plants of the onion family is quite as important a factor in successful cookery as salt and pepper. When carefully concealed by manipulation in food, it affords zest and enjoyment to many who could not otherwise taste of it were its presence known. ”

“ Peel and slice onions under water to keep the volatile oil from the eyes. A cup of vinegar boiling on the stove modifies the disagreeable odor of onions cooking. Boil a frying pan in water with wood ashes, potash, or soda in it to remove the odor and taste of onions. To rub silver with lemon removes the onion taste from it. Leaves of parsley eaten like cress with vinegar hide the odor of onions in the breath. Onions to be eaten raw or cooked will lose their rank flavor if they are pulled and thrown into salt water an hour before use. Two waters in boiling accomplish the same purpose. ”

“ Each of these classes has many varieties, which vary in flavor and in color, some of the dried ones being yellow, some red, and others white. All dried onions have excellent keeping qualities, so, after purchasing, no special care need be given to them except to store them in a comparatively cool, dry place. Deterioration is due chiefly to sprouting, for as soon as the new plant begins to grow from the center of the onion, the remainder becomes soft and loses much of its flavor. ”

“ In wet seasons, and when planted in rich, retentive soils, the bulbs sometimes fail to mature at the proper time. When they show signs of growing too late in the fall, it is customary to go over the plot and break over the tops. This can be done by dragging a board over the onion-bed, or, if the plot is a small one, it may be done by hand. This process arrests growth and causes the bulbs to mature so that they are suitable for winter storage. ”

“ Some seed growers prefer to use 6 pounds of seed to an acre for the production of seed bulbs instead of 4 pounds, as ordinarily used in growing for market, in order that the bulbs may crowd and not become too large. The planting, culture, and harvesting of the bulbs are practically the same as for first-class marketable stock. Onion-seed growing is a two-year process and two crops are constantly to be cared for. After growing the bulbs the first summer they must be stored over winter and replanted the following spring for the production of seed. ”

“ Still further south, still further east, you will journey but to find the onion fainter in flavour, until in India it seems but a pale parody of its English prototype. And again, at different seasons, very different are its most salient qualities. In great gladness of heart everyone must look forward to the dainty little spring onion: adorable as vegetable cooked in good white sauce, inscrutable as guardian spirit of fresh green salad, irreproachable as pickle in vinegar and mustard.
Garlic is one of the most gracious gifts of the gods to men—a gift, alas! too frequently abused. ”

“ ONIONS. If onions are peeled in the open air they will not affect the eyes. Only the Spanish onions are pleasant as a vegetable. The English onion is too strong for most people.
Steam medium-sized onions from 45 mins. to 1 hour. Serve with white sauce, flavoured with a very little mace or nutmeg, if liked. For baked onions, first steam for 30 minutes and then bake for 30 minutes. Put nutter or butter on each onion. Cook until brown. Onions for frying should be sliced and floured. Fry for 5 or 6 minutes in very little fat. This is best done in a covered stew-pan. ”

“ When your Onions are dry enough to be laid up in the House, take the smallest of them, such as are about the bigness of a small Walnut, and of that sort which we call the Spanish Onion, for these are not so strong flavour'd as the Strasburgh Onions; take off only the outward dry Coat, and boil them in one Water without shifting, till they begin to grow tender; then take them off the Fire, lay them in a Sieve or Cullendar to drain and cool; and as soon as they are quite cold, take off two other Coats or Skins from each, and rub them gently in a linnen Cloth to dry. ”

“ When the crop is ready to be harvested, the bulbs may be pulled or cultivated up, left to dry in double rows for several days, the tops and roots taken off, and the bulbs stored in a dry place. Later in the season they may be allowed to freeze, covering with chaff or straw to hold them frozen, and kept until early spring; but this method is usually unsafe with beginners, and always so in a changeable climate. Onion seed should always be fresh when sown—preferably of the last year’s crop. One ounce of Onion seed will sow 100 feet of drill. ”

“ The onion belongs to the genus Allium, all the species of which possess a peculiar, pungent, acrid juice, with a powerful odour. The garlic has a stronger smell than the onion, but the onion has more of the volatile oil which all the members of the genus possess.
The constituents which make the genus valuable as food are: albumen, sugar, mucilage, phosphate of lime, and certain salts. All the members of the onion tribe yield a heavy volatile oil when distilled with water—an oil so pungent and concentrated that an ounce of it will represent the essence of forty pounds of garlic. ”

“ If they are round and full of sap when they are taken up, they can be used again in glass or pots in the house a second year, if not, it is better to leave them in the open ground. But as it is sometimes frosty weather when the bulbs are taken from the jars, it is better to put them away at once in the green-house, covered with a little sand, and wait till fine weather comes to put them outside for a month or five weeks in the earth, preparatory to taking them to the bulb-house shelves—to plant before the rest. ”

“ The Bulb, strictly so-called, is a stem like a reduced corm as to its solid part (or plate) ; while the main body consists of thickened scales, which are leaves or leaf-bases. These are like bud-scales; so that in fact a bulb is a bud with fleshy scales on an exceedingly short stem. Compare a White Lily bulb (Fig. 107) with the strong scaly buds of the Hickory and Horse-chestnut (Fig. 72 and 73) , and the resemblance will appear. In corms, as in tubers and rootstocks, the store of food for future growth is deposited in the stem ”

“ Under the old system the form of the bowl is gradually developed by blowing and by shaping the bulb with the sugar-tongs tool. The leg is either pulled out from the substance of the base of the bowl, or from a small lump of glass added to the base. The foot starts as a small independent bulb on a separate blowing iron. One extremity of this bulb is made to adhere to the end of the leg, and the other extremity is broken away from its blowing iron. ”

“ Whoever wishes to preserve his health must eat every morning, before breakfast, young onions, with honey. [IX_142] Such a treat is assuredly not very tempting: besides, this rather strong vegetable leaves after it a most unpleasant perfume, which long reminds us of its presence; wherefore this recipe has not met with favour, and, indeed, it is much to be doubted whether it will ever become fashionable.
Alexander the Great found the onion in Egypt, where the Hebrews had learned to like it. ”

“ Onions of enormous size have been grown in England by raising them on a slight hotbed in November or December, and transplanting them in April or May. When they are transplanted it is into very rich soil, three-fourths of which is rotten manure, and only the fibrous roots are buried in the soil, the bulb being left above ground. The plants are placed from nine inches to a foot apart every way, and regularly watered. Onions thus grown are not only of enormous size, but of very delicate flavour. ”

“ In addition to these particulars, it is recommended that the ground intended for sowing onions should be turned up three times, care being taken to remove all roots and weeds; ten pounds of seed is the proper proportion for a jugerum. Savory too, they say, should be mixed with them, the onions being all the finer for it; the ground, too, should be stubbed and hoed four times at least, if not oftener. In Italy, the Ascalonian onion is sown in the month of February. The seed of the onion is gathered when it begins to turn black, and before it becomes dry and shrivelled. ”

“ These thickened parts are stored with nutriment which is used during subsequent growth. Bulbs occur only in plants which are accustomed to a long period of inactivity. Many bulbous plants are peculiar to dry and arid regions, where growth is impossible during long periods. A bulb is, therefore, a more or less permanent and compact leaf-bud, usually occupying the base of the stem underground and emitting roots from its lower portion. ”

“ The finest roots that remain when winter sets in may be taken up in good time and stored in dry sand, and will keep for at least a month. Any that remain over in spring can readily be turned to account. As the flower-stems rise nip them out; not one should be left. The result of this practice will be the formation on the roots of small roundish white bulbs, which make an excellent dish when stewed in gravy, and may be used for any purpose in cookery for which Onions or Shallots are employed. They are called ‘Leek Bulbs,’ and are obtainable only in early summer. ”

“ The Hill or Potato Onion.—Of these there are several kinds, most of which are unworthy of cultivation. The Large English is the only valuable variety. The small onions, for sets, grow in the ground from the same roots, by the side of the main onion. Some of these grow large enough for cooking. The main onion is the earliest known, grows large, and has a mild, pleasant flavor;—they will mature at a certain season, whatever time you plant them; hence, they must be planted very early to produce a good crop. We have planted them on good ground so late as to get little more than the seed. ”

“ Many such experiments have been made, and bulbs have been kept back on the shelves and have not been allowed to flower; they have invariably perished, and, growers say, scarcely a year passes that they have not tried the experiment,—they have lost every bulb which was not put into the ground. As a rule the sap in a bulb will be sufficient nourishment during its ordinary growth till January or February, but after that it will begin to grow mouldy and go bad. ”