A lover of the tearful bulb has been giving the Gardeners' Chronicle some notes of his favorite, from which we give the following specimen :

"Big onions stew and bake well, and if served up with condiments and melted butter they are not to be cried over, and certainly may not be sneezed at. There is a proverbial fondness for sage and onions, if only stuffed into the body of a certain carcase of bone and skin called goose, and thence done to a turn by proper roasting and basting with fat. A popular error is that sage and onions constitute stuffing or flavoring for the goose; real experience shows that the goose simply helps to flavor the stuffing, which is after all about the only edible portion of the roast. Onions sliced and fried with calf's liver or other strong meats need the stomach of an ogre to thoroughly render justice to. Still, if this be so there must be many ogres walking our earth, for the dish after all finds high favor in many quarters. To descend to plain matter of fact, the onion is really most favored as a flavoring vegetable, whether in soups, broths, stuffing, stews, or other food compounds, and in many and various ways is so largely employed that it is in great request and forms an important and, we trust, a very profitable article of commerce. Even yet there remains one very favorite use for onions, and that is as picklers.

Only those familiar with the trade are aware of the immense quantity that is in this country annually grown for this special purpose. Pickled in salt they are afterwards scalded with boiling vinegar flavored with spices and then bottled for home and foreign consumption. Pickled onions proverbially assist the English husband to dine or sup sumptuously upon his national dish - cold mutton. This description of meat forms our staple article at the dinner-table, and for that reason there is ever an abundance of it cold in the larder. English cookery is of so crude a. kind that we know of but one later method of serving up the mutton warm, and that is in the form of hash - literally a hash; and as that may, indeed does, become somewhat monotonous to both bachelors and benedicts, and to serve the mutton up cold is so simple and easy, the welcome pickled onion helps to give to the otherwise dry and non-tempting meat a savory adjunct. Hence the enormous consumption of pickles in this country".