It is a late variety; and, although comparatively hardy, requires a long, warm season for its full development. Under the most favorable conditions, both with regard to soil and exposure, many of the plants fail to form a good bulb. On account of its hardiness, it is a good sort for sowing in the autumn for a supply of young onions for spring salads; or, if these young bulbs be set in the open ground in April, fine, large onions will be formed towards the end of summer. The variety is better suited to the climate of the Middle States than to that of the Northern and Eastern.
White Portugal, or Spanish. Thomp.
White Spanish. White Reading. Cambridge. Soufre D'Espagne. Vil.
A very large, flat onion, measuring three inches and upwards in width by about two inches in depth; skin loose, of a pale-brown or yellowish-brown, falling off spontaneously, and exhibiting the next coating, which is greenish-white. It has a small neck, and is particularly mild flavored. One of the best for early winter use, but early decays.
Very distinct from the White Portugal of the New-England markets.
Yellow Onion.
Silver-skin of New England.
Yellow Onion.
One of the oldest varieties, and, as a market onion, probably better known and more generally cultivated in this country than any other sort. The true Yellow Onion has a flattened form and a very small neck. Its size is rather above medium,—measuring, when well grown, from three inches to three inches and a half in diameter, and from two inches to two inches and a half in depth. Skin yellowish-brown, or copper-yellow,—becoming somewhat deeper by age, or if exposed long to the sun; flesh white, fine-grained, comparatively mild, sugary, and well flavored. It keeps well, and is very prolific: few of the plants, in good soils and seasons, fail to produce good-sized and well-ripened bulbs. For the vegetable garden, as well as for field culture, it may be considered a standard sort.