Search America's historic newspaper pages from 1836-1922 or use the U.S. Newspaper Directory to find information about American newspapers published between 1690-present. Chronicling America is sponsored jointly by the
National Endowment for the Humanities and the Library of Congress. external link Learn more
Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL
Newspaper Page Text
THE AGE OF THE ONION
By Caroline Coe.
Undoubtedly the onion is the old
est vegetable known to mankind.
Seven thousand years have passed
since the building of the first pyra
mid, and even then Egypt was ah old
country and its people were civilized.
Ten thousand years ago the onion
was brought into Egypt from India.
History can tell us no more. The
sacred writings of the Hindoos and
the oldest record of the Chinese men
tion the onion as a cultivated plant
In the Hindu Kush mountains is
said by some to be the birthplace -of
mankind we find the allium cepa,
from which have sprung all the
onions grown over the world.
Both Pliny and Juvenal, among the
old writers, and many Egyptologists
of our own time and country have re
corded that the ancient Egyptians
worshipped the onion; it was ad
mitted as a common offering on every
altar and the priests were forbidden
to eat it
Herodotus tells us that garlic was
the daily food of the Egyptian la
borer, and the Jews when they left
Egypt looked back with fondness to
these delicacies. "We remember the I
fish which we did eat freely in Egypt,
the cucumbers and the melons and
the leeks, and the onions and garlic,"
so they told Moses.
The Mohammedans, however, do
not seem to reverence the allium
tribe; on tie 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 placed his right fdot. This
is the reason why Mohammed" could
never bear the smell of either, and
even fainted when he saw them.
Peel twelve large onlbnS andput
them 'into boiling 'water for about
twenty minutes; then drain. Now
pour them into cold water, remove
the two outer skins and cut out their
centers. Stand the onions in a fry
ing pan and put a teaspoonful of su
gar into the center of each. Add four
ounces of butter anil cook slowly un
til soft and slightly browned.
Add some strong "broth, a little at'
a time, and let it cook until it be
comes reduced, keeping the frying
pan covered. Sprinkle the onions
with the sauce, and they wfll be well