THE FLORAL WORLD AND GARDEN GUIDE. 83 



the surface is sufficiently dry, that it will rake down into a nice fine 

 condition. Draw the drills as recommended for the first crop, and 

 mix the seed with some dry silver-sand, and rub both together 

 through the hands. This process disentangles the seeds from one 

 another, and enables the sower to distribute the seed more evenly 

 along the drill. Fill in carefully with the back of a rake some of 

 the finest of the soil, and leave the surface of the bed neat and nice. 

 But do not aim at getting it into a fine powder ; for if you do, the 

 first shower will batter it into a paste, and it will remain impervious 

 to the action of the air until its surface is broken up again with a 

 rake or Dutch hoe. 



Like the first crop they require to be hand-weeded until the 

 rows are visible, after which ply the hoe constantly, and at the same 

 time keep the weeds picked out in the drills. About the middle of 

 June they will require thinning out ; this should be done when the 

 ground is moist, but not wet. To obtain fine clear roots, a distance 

 of eight inches from plant to plant should be allowed. The after 

 culture consists in keeping the ground occasionally hoed and free 

 from weeds ; and on a dry day about the middle of October dig 

 them up carefully.^ cut off the leaves, and cleanse them from all dirt, 

 and stow them away packed in some fine dry earth or sand away from 

 damp and frost. 



The Onion. — 'No crop belonging to the kitchen-garden requires 

 more care in the preparation of the ground than the onion, if we 

 desire a profitable return for land and labour bestowed in cultivating 

 them. A fine open spot, with three or four inches of rotten dung 

 spread upon its surface early in November, and then well trenched up 

 two spits deep, are the only sure means of securing a good crop. A 

 spot of ground so prepared, and left to get pulverized by the action 

 of the elements, will be in fine condition early in March, when it is 

 time to sow the seed. After the 1st of March I always become 

 anxious to get the seed into the ground, because it does not require 

 so much heat to cause it to vegetate as the majority of kitchen- 

 garden seeds, and the earlier we can get it above ground and esta- 

 blished before summer, the better. The best sorts for general use 

 are the JVIiite Sjxinish and Broivii Glole. The seeds should be sown 

 in drills two inches deep and one foot apart. Like the carrots, they 

 want carefully hand-weeding at first, and then when well up, the 

 Dutch hoe is the best instrument to keep down the weeds between 

 the rows. As soon as they are three inches high, thin out to six 

 inches apart. This is best done on a dull, damp day ; and then, if 

 there are any gaps, they can be made good by transplanting some of 

 those taken out where they are thick. 



The only summer culture they require is to keep them free 

 from weeds, and make no attempt to create a vigorous growth by 

 the application of stimulants in the way of manure or sewage-water, 

 as it only tends to create a leafy succulent growth, rather robbing 

 the bulb than adding to its size, and it will be sure to increase the 

 number of long-necked bulbs. The onion will appreciate any amount 

 of nourishment you may place in the soil previous to the seeds being 

 sown, and will send down its roots to the depth of two feet if the 



