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.
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.