ne in a piece of paper
separately, and bake them in a moderate oven for 2 hours, or longer,
should the onions be very large. They may be served in their skins, and
eaten with a piece of cold butter and a seasoning of pepper and salt; or
they may be peeled, and a good brown gravy poured over them.

_Time_.--1 hour to boil, 2 hours to bake.

_Average cost_, medium-sized, 2d. each.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from September to January.

[Illustration: ONION.]

THE GENUS ALLIUM.--The Onion, like the Leek, Garlic, and Shalot,
belongs to the genus _Allium_, which is a numerous species of
vegetable; and every one of them possesses, more or less, a
volatile and acrid penetrating principle, pricking the thin
transparent membrane of the eyelids; and all are very similar in
their properties. 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.

_Mode_.--Peel and chop the onions fine, and put them into a stewpan (not
tinned), with the water; let them boil for 5 minutes, then add the
sugar, and simmer gently until the mixture becomes nearly black and
throws out bubbles of smoke. Have ready the above proportion of boiling
vinegar, strain the liquor gradually to it, and keep stirring with a
wooden spoon until it is well incorporated. When cold, bottle for use.

_Time_.--Altogether, 1 hour.

PROPERTIES OF THE ONION.--The onion is possessed of a white,
acrid, volatile oil, holding sulphur in solution, albumen, a
good deal of uncrystallizable sugar and mucilage; phosphoric
acid, both free and combined with lime; acetic acid, citrate of
lime, and lignine. Of all the species of allium, the onion has
the volatile principle in the greatest degree; and hence it is
impossible to separate the scales of the root without the eyes
being affected. The juice is sensibly acid, and is capable of
being, by fermentati