There used to be a popular acrostic the foundation of which is the subject of much speculation. It turned upon two lines of Scott’s famous poem, and ran thus:

’"Charge, Chester, charge!
On, Stanley, on!”
Were the last words of Marmion.
Were I in gallant Stanley’s place,
When Marmion urged him to the chase,
A word you then would all espy,
That brings a tear to every eye.’

The answer is ‘Onion,’ and the speculation which results is: Why does a raw onion make the eyes water?

The Greeks, being aware of this characteristic, called the onion kromuon; and when they ate it raw, they prudently closed their eyes.

Shakespeare’s players in the Taming of the Shrew knew all about it:

’If the boy have not a woman’s gift,
To rain a shower of commanded tears,
An onion will do well for such a shift,
Which in a napkin, being close conveyed,
Shall in despite enforce a watery eye.’

So did Lafeu:

‘Mine eyes smell onions, I shall weep anon.’

So also did Domitius Enobarbus, who comforted Antony, on reporting the death of Fulvia, by saying, ’Indeed, the tears live in an onion that should water this sorrow,’ and who called himself ‘onion-eyed’ when the Roman addressed his followers before the battle.

The fact, then, has been known for centuries, but the explanation only since chemistry came to be applied to matters of common life. The onion belongs to the genus Allium, all the species of which possess a peculiar, pungent, acrid juice, with a powerful odour. The garlic has a stronger smell than the onion, but the onion has more of the volatile oil which all the members of the genus possess.

The constituents which make the genus valuable as food are: albumen, sugar, mucilage, phosphate of lime, and certain salts. All the members of the onion tribe yield a heavy volatile oil when distilled with water an oil so pungent and concentrated that an ounce of it will represent the essence of forty pounds of garlic. This oil is a compound of sulphur, carbon, and hydrogen, and is called sulphide of allyl, because of its origin in the allium tribe. It is the more volatile, sulphurous fumes of this oil which ascend as an onion is cut that cause the eyes to water, just as sulphur fumes do anywhere. It is the less volatile portion of the oil which gives such permanence and adhesiveness to the onion odour as to render a knife that has been used to cut one offensive for a long time afterwards, in spite of washing.

In the Arabian Nights the purveyor for the Sultan of Casgar tells a story of a man who lost his thumbs and great-toes through eating garlic. This was a youth who had married a beauteous bride, but was unfortunate enough on his marriage-day to eat of a dish strongly flavoured with garlic. The lady was so annoyed that she ordered the bridegroom to be bound, and his thumbs and toes cut off, as punishment for presuming to come to her without first purifying his fingers. Ever afterwards the unfortunate husband always washed his hands one hundred and twenty times with alkali, after dining off a garlic ragout, for, of course, he did not use a fork. But had he known Menander the Greek’s receipt, he might have saved his digits. This was to roast beetroot on hot embers for the removal of the odour of garlic.

It might be more generally known that if either walnuts, or raw parsley, be eaten along with onions, the smell of the latter will be destroyed, and digestion of them assisted.

There is, one must admit, a certain association of vulgarity with the onion. It is a valuable food, and an indispensable accessory to the culinary artist; but as used by many people it is not suggestive of refinement. And yet the bulb has not only an honourable character it has a sort of sacred history.

Both Pliny and Juvenal, among old writers, and many Egyptologists of our own time and country, have recorded that the ancient Egyptians worshipped the onion. It is true that Wilkinson, who wrote on the Manners and Customs of the Ancient Egyptians, doubts the evidence of this; but he adds that the onion was admitted as a common offering on every altar, and that the priests were forbidden to eat it. In Ellis’s History of Madagascar it is noted that the Malagasy of our time regard the onion as unclean, and forbidden by the idols. The symbolization of the universe in the concentric folds of the onion may be taken as an explanation of the high reverence in which it was assuredly held by some ancient races.

Whether or not the onion was sacred in Egypt, the garlic, as Herodotus tells us, was the daily food of the Egyptian labourer. And the Jews, when they left Egypt, looked back with fondness to these delicacies. ’We remember the fish which we did eat freely in Egypt, the cucumbers, and the melons, and the leeks, and the onions, and the garlic,’ so they told Moses. The onion is still a common food in Egypt, and sometimes almost the only one of the poorer classes. Moreover, the onions of Egypt are much sweeter than, and superior in quality to, those of Europe. It is also noteworthy that the onion grows coarser and more bitter as it is traced northward.

Herodotus says that sixteen hundred talents were expended on garlic, onions, and radishes for the workmen during the building of the Pyramids; and it is recorded that an onion taken from the sarcophagus of an Egyptian mummy two thousand years old was planted and made to grow. We have also the authority of Pliny for what he calls the foolish superstition of the Egyptians in swearing by garlic and onions, calling these vegetables to witness when taking an oath.

Botanists seem now agreed that the original habitat of the onion was the mountainous region of Central Asia; and, according to the Gardener’s Chronicle, it is still found in a wild state in the Himalayas.

The Mohammedans do not seem to have reverenced the Allium tribe. On the contrary, they have a tradition that when Satan stepped out of the Garden of Eden after the fall of man, garlic sprang up where he planted his left foot, and onion where he planted his right foot. This is the reason alleged why Mohammed could never bear the smell of either, and even fainted when he saw them.

Among the Greeks both onions and garlic were held in high regard, both as articles of food and as medicaments. Theophrastus wrote a book on onions, as did also Palladius. Then Homer tells that the onion was an important part of the banquet that Hecamede spread before Nestor and Machaon:

’Before them first a table fair she spread,
Well polished, and with feet of solid bronze;
On this a brazen canister she placed,
And Onions as a relish to the wine,
And pale, clear honey, and pure barley meal.’

Among the Romans the onion seems to have been the common food of the people, although Horace could not understand how they digested it. Its use for promoting artificial tears was also well understood by them, for Columella speaks of Lacrymosa caepe, and Pliny of Caepis odor lacrymosus. Ovid, again, says that both onions and sulphur were given to criminals to purify them from their crimes, upon the old theory of purgation by fumigation. The Romans thought not only that the onion gave strength to the human frame, but that it would also improve the pugnacious quality of their gamecocks. Horace, however, thought that garlic was a fit poison for anybody who committed parricide. The Emperor Nero, on the other hand, thought that eating leeks improved the human voice, and as he was ambitious of being a fine singer, he used to have a leek diet on several days in each month.

The onion tribe must have been held in reverence elsewhere than in Egypt, for, according to Mr. Thiselton-Dyer, in Poland the flower-stalk of the leek is placed in the hands of Christ in pictures and statues.

On Halloween, in some parts of the country, girls attempt a method of divination by means of a ‘Saint Thomas onion.’ They peel it, wrap it up in a clean handkerchief, and, placing it under their heads, repeat the following rhyme:

’Good St. Thomas, do me right,
And see my true love come to-night,
That I may see him in the face,
And him in my kind arms embrace.’

On the other hand, to dream of an onion is supposed in some parts to foretell sickness.

Or else:

’To dream of eating onions means
Much strife in the domestic scenes,
Secrets found out, or else betrayed,
And many falsehoods made and said.’

It is also a portent of the weather:

’Onion’s skin very thin,
Mild winter’s coming in;
Onion’s skin thick and tough,
Coming winter cold and rough.’

It was the practice in some places to hang up or burn an onion as a safeguard against witchcraft, and the theory of this was that the devil respected it because it was an ancient object of worship. This seems a survival of the Egyptian story; but Mr. Hilderic Friend says that the Arabs, Chinese, and many other peoples, to this day employ onions, leeks, or garlic for preventing witchcraft, and that he himself has frequently seen them tied up with a branch of sago-palm over the doors of Eastern houses for this purpose.

The old custom of throwing an onion after a bride is doubtless well known. It had the same origin as the old Scotch custom of throwing a besom after a cow on its way to market, to avert the evil-eye, and insure luck.

The idea of bad dreams being associated with the onion seems due to the old herbalists. At all events, Coghan wrote in 1596: ’Being eaten raw, they engender all humourous and contemptible putréfactions in the stomacke, and cause fearful dreams, and, if they be much used, they snarre the memory and trouble the understanding.’

Old Gerarde had no opinion of the medical properties of the tribe. Of both leeks and garlic he wrote most disparagingly, as ’yielding to the body no nourishment at all,’ but ‘ingendereth naughty and sharpe bloud.’

Some of the other old herbalists treat it more kindly, and some ascribe almost every virtue to garlic and onion. Garlic came to be known as ‘Poor Man’s Treacle,’ and in some old works is thus often described. But the word treacle here has no reference to molasses, and is probably derived from the Greek theriakos, meaning venomous, for garlic was regarded as an antidote against poison, and as a remedy for the plague.

Pliny long ago wrote of garlic as a remedy for many of the mental and physical ailments of the country people. It was used by the Romans to drive away snakes; and the Romans seem to have adopted this idea from the ancient Greeks. It was recommended by one old English writer as a capital thing with which to frighten away birds from fruit-trees; and has been recently recommended, in solution, as the best preservative of picture-frames from the defilement of flies. Bacon gravely tells of a man who lived for several days on the smell of onions and garlic alone; and there was an old belief that the garlic could extract all the power from a loadstone.

The belief that the eating of onions will acclimatize a traveller seems not uncommon in Eastern countries. Thus, in Burnes’ Travels into Bokhara it is recorded that at Peshawur ’Moollah Nujieb suggested that we should eat onions in all the countries we visited, as it is a popular belief that a foreigner becomes acclimated from the use of that vegetable.’

And in Morier’s Travels in Persia it is said: ’Those who seek for sulphur, which is found at the highest accessible point of the mountain of Damarvend, go through a course of training previous to the undertaking, and fortify themselves by eating much of garlic and onions.’

The general explanation given of how the leek became the emblem of Wales, and is worn on St. David’s Day, is this: In 640 King Cadwallader gained a complete victory over the Saxons, owing to the special interposition of St. David, who ordered the Britons always to wear leeks in their caps, so that they might easily recognise each other. As the Saxons had no such recognisable headmark, they attacked each other as foes, and aided in their own defeat.

There is a more poetic story. It is that St. David lived in the valley of Ewias, in Monmouthshire, spending his time in contemplation:

’And did so truly fast
As he did only drink what crystal Hodney yields,
And fed upon the leeks he gathered in the fields,
In memory of whom, in each revolving year,
The Welshmen, on his day, that sacred herb do wear.’

St. David, however, died in 544, and therefore it is probable that the leek was a common and favourite vegetable in Wales during his lifetime that is to say, more than thirteen hundred years ago. A still more prosaic explanation of the Welsh emblem is sometimes offered. It is that it originated in a custom of the Welsh farmers when helping each other in a neighbourly way to take their leeks and other vegetable provender with them. Now, as the word leek is from the Anglo-Saxon leac, which originally meant any vegetable, it is probable enough that the Saxons sneeringly applied the word to the Welsh on account of their vegetarian proclivities. We cannot, of course, be sure that the leek was worn as a badge in Cadwallader’s time, but we have at any rate Shakespeare’s authority for concluding that it was worn by the Welsh soldiers at the Battle of Poitiers in 1356.

The phrase ’to eat the leek’ meaning to retract and ’knuckle-under’ is supposed to have originated in that famous scene in Shakespeare’s Henry the Fifth, where Fluellan the Welshman compels Pistol to swallow the vegetable at which he had been expressing such abhorrence. But there is earlier evidence that the leek was regarded as something ignominious in England. Thus in Chaucer:

’The beste song that ever was made
Is not worth a leke’s blade,
But men will tend ther tille.’

Without dwelling on the culinary uses of the onion tribe, which have been exhaustively described by others, a few applications, not generally known, may be briefly noted.

In olden times there was a famous ointment called Devil’s Mustard, which was supposed to cure cancer, remove tumours, and so forth. It was a compound of garlic and olive-oil, and had a smell which was enough to frighten away any disease or else to create one. Then the fair dames of old had a favourite cosmetic for the hands and face, and one also which was used as an antiseptic, which was largely composed of garlic. Leek ointment, again, made of pounded leeks and hog’s lard, was used as a liniment for burns and scalds.

It is said that in India, where dyspepsia is common, garlic is found to be a great palliative. It is in many countries regarded as a sure antidote against contagion; and persons have been known to put a small piece in the mouth before approaching the bed of a fever-stricken patient. Whether it has any real virtue of the kind one may doubt, but let us hope that it has more than is ascribed to some so-called disinfectants the power to kill one bad smell with another.

In The Family Dictionary, popular in our grandfathers’ time, appears the following certain remedy for the plague: ’Take away the core of an onion, fill the cavity with treacle dissolved or mixed with lemon-juice, stop up the hole with the slice you have cut off, roast the whole on hot ashes so long till well incorporated and mixed together, then squeeze out the juice of the roasted onion, and give it to a person seized with the plague. Let him presently lie down in his bed and be well covered up that he may perspire. This is a remedy that has not its equal for the plague, provided the patient perspires presently.’

And if it did promote perspiration, one can well believe that it might be curative.

Not only has garlic been esteemed as an antidote to the bite of snakes, but it has also been regarded as a cure for hydrophobia, while onions have been claimed as a cure for small-pox, and leeks as an antidote for poisonous fungi. Old Celsus, from whom Paracelsus took his name, regarded several of the onion tribe as valuable in cases of ague, and Pliny had the same belief. In our own time the onion is held to be an excellent anti-scorbutic, and is thought to be more useful on ship-board than lime-juice in preventing scurvy.

In fact, in all skin diseases, and in many inflammatory disorders, preparations of the onion have a real value. The juice is also useful in stopping bleeding, although one may hesitate to believe, as was popularly supposed, that a drop of it will cure earache, and that persistent application will remove deafness.

There still exists, however, a belief that onion-juice is the best hair-restorer in the market, in spite of its disagreeable smell.

It would take too long to mention all the virtues that have been claimed, with more or less reason, for all the members of the Allium genus, but it is a curious fact that the onion, which relieves dyspepsia and aids the digestion of some, is a certain cause of indigestion in others. Is it not said that Napoleon, who was a martyr to indigestion, lost the Battle of Leipsic through having partaken of a too hurried meal of beefsteak and onions? It is a savoury dish, but has worked woe to many. One does not wonder that the old writers declared that onions brought bad dreams if they were eaten raw, or badly cooked, at late supper.

It is open to grave doubt whether the author of The Family Dictionary was right in saying that ’they that will eat onions daily will enjoy better health than otherwise.’ What is one man’s meat is another man’s poison; and certainly there is no article in common use which produces such opposite effects upon the human system as the onion. It has often been found beneficial to individuals in feverish attacks, and yet the malingerers in our garrison hospitals know well how to promote febrile symptoms by a hearty consumption of garlic.

A fitting conclusion to this chapter will be the summary of Sir John Sinclair, the author of a Code of Health and Longevity:

’Onyons in physick winneth no consent,
To cholerick folke they are no nutriment;
By Galen’s rule, such as phlegmatic are
A stomacke good within them do prepare.
Weak appetites they comfort, and the face
With cheerful colour evermore they grace,
And when the head is naked left of hair,
Onyons, being sod or stamp’d, again repair.’