Cibol
in French ciboule, in Latin cepulla, a little onion.- There will come a time when, under the fostering care of Sir Henry Cole, who succeeds in all that he undertakes, and under the tutorship of Mr. Buckmaster, who has carved out a great place for himself as in point of time the first Professor of Cookery, those who aspire to a name as cooks will have to pass through an examination and receive a diploma; and one of the foremost questions to be put to the candidates for a degree will be-What is a cibol? what do the French cooks mean by the ciboule which they so often prescribe? It is a simple thing to answer that it is the Allium fistulosum-best known in England as the Welsh onion-a hardy perennial of strong flavour, with no bulbs, and used only in the stalks, like leeks. That answer is correct; but it is apt to be confused by the fact, Cider that the cibol or Welsh onion is often called by country people Scallion-a name which is also given to all sorts of onions that do not produce bulbs. The word scallion comes from Ascalon, and belongs of right to the shalot or onion of Ascalon. The name was afterwards given to a hollow leek grown in South Wales, with roots in clusters like those of shalots. It was then transferred by mistake to the Welsh onion or cibol; then again to all spring onions, as they are called that is, the strong green tops of onions which do not bulb, or the shoots from bulbs of the preceding year.