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BROTHS AND SOUPS.

Turks eat them roasted with their meat as we do bread, and areso fond of them that they wish to be indulged with this dish inParadise.

From the Doctor's account one would be induced to believe thatthe onion used in Egypt was of a different species from ours ; butI am rather inclined to think it may depend on the mode of cul-ture, as well as on the warmth of the climate and the differenceof soil, as we find in the southern parts of Europe they are milderthan in the more northerly. In Spain they are very mild, and aroot weighing two pounds will grow from a single seed.

Onions are dressed in a variety of ways, but, in regard ofwholesomeness, there is no method better than simple boiling. Bythis method of cooking they are rendered mild, of easy digestion,and go off without leaving any disagreeable heat on the stomachor bowels. Many shun them on account of the strong disagreeablesmell they communicate to the breath. Mr. Bryant says, this maybe remedied, by eating a few raw parsley leaves immediately after,which will effectually overcome the scent of the onions, and like-wise cause them to sit more easy on the stomach.

The leek is generally reckoned among pot-herbs ; but as theroot is the part chiefly used, the consideration of it comes underthe present head of discussion. Indeed, it is properly a root asthe onion, which grows chiefly above ground. The leek, as wellas the onion, is said to be a constant dish at the table of the Egyp-tians, who chop them small, and eat them with their meat.

The leek is used as a pot-herb in most parts of Britain, espe-cially in Wales, where the natives are said to be fond of it. InScotland a full-grown fowl and small piece of salt beef, stewedwith a large quantity of leeks, is a very favourite dish. In myopinion the leek is not so generally used any where as it deservesto be. There is no ingredient that goes into soup that is morewholesome, or that gives it a better flavour, than leeks. They arein many respects medicinal, and, to my taste, as an ingredient insoups, they are greatly superior to the onion or any other pot-herbwhatever.

It is a fact worthy of observation, that the boiling of vegetablesubstances thoroughly, a thing seldom done in England, extricatesa considerable quantity of air, and makes them less liable to pro-duce flatulency.

I could mention a great many more esculent plants which mightoccasionally supply the place of bread, but the above specimen issufficient to show how liberal nature is in supplying man withfood, provided he will take the trouble of cultivating and cookingit. Mr. Bryant, in his history of esculent plants, enumeratesabove four hundred and fifty, each of which affords a wholesomenourishment, and may occasionally be used in place of bread.

BROTHS AND SOUPS.

Thbsf, may likewise be considered as substitutes for bread. Ifproperly made, they will serve both for bread and drink. Thoughbroth is a dish of the greatest antiquity, and may be considered asextremely delicious, yet it is not a favourite in this country. ■ Here