The uses of shalot, or echalotte, as it is denominated by the French, are almost wholly confined to cookery. It has a strong, but rather pleasant smell, on which account it is generally preferred to onions. It is employed for the seasoning of soups, gravy, hashes, pickles, and for numerous other purposes. This plant grows wild in several parts of the Continent. 102. _The CANADIAN or TREE ONION_ (Allium Canadense) _is remarkable for producing a bulb or onion at the top of the stalk._ _The stem is naked and round; and the leaves are flat and narrow._ These onions are well deserving of attention both as objects of curiosity, from producing their bulb at the upper extremity of the stalk, and also for their use. When pickled, they are generally thought superior in flavour to the common onion. They were originally imported from Canada; are perennial, and are propagated by planting the bulbs in the spring or autumn. Either the bulbs of the root or those on the stalk will grow. 103. _CHIVES_ (Allium schoenoprasum) _are the smallest of the garlic tribe, seldom rising more than a few inches above the ground, and the bulbs not being larger than peas._ _The stem is naked, as long as the leaves; and the leaves are round and somewhat awl-shaped._ Chives are natives of Italy, Switzerland, and several other parts of Europe; and are so hardy, and at the same time so useful, that they merit a place in every garden: yet, in the northern counties of England and in Scotland, they are very rarely to be seen. The leaves, which are small and are the principal parts that are used, appear early in the spring. They are employed in salads, and for numerous culinary purposes; and often at a season when other plants of the same tribe cannot be procured. 104. _The COMMON ONION_ (Allium cepa) _is known by its round and hollow leaves, and its swelling pipy stalk, which is considerably thicker in the middle than either at the top or bottom._ The name of onion is derived from the Latin word _unio_, which, properly, signifies a bulb that does not throw out offsets. Onions are propagated by seed which are sown in spring; and the bulbs or roots arrive at perfection in the autumn. The whole plant, when young, is eaten as salad. Onions generally cease to grow towards the middle of August, the stalks and leaves at that time shrinking and turning brown. Shortly after this they must be drawn out of the earth; the tops and blades must be cut off; and the roots dried, either in a warm place, or by exposure to the sun. _Spanish onions_ are of large size, and flattened shape; and _Portugal onions_ are large, handsome bulbs, of roundish form.