on, converted into vinegar, and, mixed with
water or the dregs of beer, yields, by distillation, an
alcoholic liquor. Although used as a common esculent, onions are
not suited to all stomachs; there are some who cannot eat them
either fried or roasted, whilst others prefer them boiled, which
is the best way of using them, as, by the process they then
undergo, they are deprived of their essential oil. The pulp of
roasted onions, with oil, forms an excellent anodyne and
emollient poultice to suppurating tumours.

STEWED SPANISH ONIONS.

1131--INGREDIENTS.--5 or 6 Spanish onions, 1 pint of good broth or
gravy.

_Mode_.--Peel the onions, taking care not to cut away too much of the
tops or tails, or they would then fall to pieces; put them into a
stewpan capable of holding them at the bottom without piling them one on
the top of another; add the broth or gravy, and simmer _very gently_
until the onions are perfectly tender. Dish them, pour the gravy round,
and serve. Instead of using broth, Spanish onions may be stewed with a
large piece of butter: they must be done very gradually over a slow fire
or hot-plate, and will produce plenty of gravy.

_Time_.--To stew in gravy, 2 hours, or longer if very large.

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

_Sufficient_ for 6 or 7 persons.

_Seasonable_ from September to January.

_Note_.--Stewed Spanish onions are a favourite accompaniment to roast
shoulder of mutton.

ORIGIN OF THE ONION.--This vegetable is thought to have
originally come from India, through Egypt, where it became an
object of worship. Thence it was transmitted to Greece, thence
to Italy, and ultimately it was distributed throughout Europe,
in almost every part of which it has, from time immemorial, been
cultivated. In warm climates it is found to be less acrid and
much sweeter than in colder latitudes; and in Spain it is not at
all unusual to see a peasant munching an onion, as an Englishman
would an apple. Spanish onions, which are imported to this
country during the winter months, are, when properly roasted,
perfectly sweet, and equal to many preserves.

BOILED PARSNIPS.

1132. INGREDIENTS.--Parsnips; to each gallon of water allow 1 heaped
tablespoonful of salt.

_Mode_.--Wash the parsnips, scrape them thoroughly, and, with the point
of the knife, remove any black specks about them, and, should they be
very large, cut the