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Show Onion and W alerree. The watercress is a plant contain-i contain-i ing very sanitary qualities, rays the Scientific American. A curious char-i char-i acteristic of it is that, if grown in a f ferruginous stream, it absorbs iuto it-' it-' self five times the amount of iron that any other plant does. For all ana-mic constitutions it Is, therefore, specially of value. But it also contains propor- tions of garlic and sulphur of iodine J and phosphates, and is a blood purifier, ! while abroad it is thought a most j wholesome condiment, with meat, roast or grilled. The cultivated plant is rather more easy of digestion than the wild one. Botanical ly the onion belongs be-longs to the lily family. The odor of the vegetable, which is what makes it so unpleasant, is due to a volatile oil, which is the same as that in garlic, though in tho onion it is milder and docs not last bo long. There are, besides, easy ways of removing re-moving at once all unpleasantness from the breath. A little parsley or a few grains of coffee, or even a swallow or two of milk, if taken after eating, proves an effective remedy. Boiled onions are the least objectionable in regard to odor, and are as easily digested di-gested as any. The oil in the onion passes off in the water in which tho vegetables are boiled, and if tho kettle be kept closely covered and the water changed after they have boiled five minutes, and then again ten minutes later, there will be no odor through the house, and the onions will be white instead of gray, as they so often are. Besides being rich in flesh forming elements, raw onions are especially good in breaking up a heavy cold, they are also stimulating stimu-lating to fatigued persons, and aro otherwise beneficial. |