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CULTIVATION OF THE ONION. 



AN ESSAY OIT THE CULTr/ATION OF THE Ol-flON. 



BY JOHN W. PROCTOR, DANVERS, MASS. 



[We are indebted for the following sensi- 

 ble and practical paper, to a pamphlet pub- 

 lished by the Essex Agricultural Society, 

 Mass. Ed.] 



The culture of onions has increased so 

 much, within a few years, in this vicinity, 

 that it has become one of the staple pro- 

 ducts of the couaty. In the town of Dan- 

 vers, more money is realized from the sale 

 of the onion, than in any other product of 

 the soil. Products of so much value, and 

 commanding so much attention, are fit sub- 

 jects of inquiry; and if there be any facts 

 relating to their cultivation not generally 

 known, it may be useful to have them 

 brought forward. 



In making these inquiries, our attention 

 has been directed almost entirely to practi- 

 cal cultivators, without reference to scien- 

 tific treatises. Our intention being to tell 

 their story, as near as possible, in their own 

 way. 



We shall treat of the subject in the fol- 

 lowing order : 



1. The preparation of the land. 



2. The manure best adapted to promote 

 the growth. 



3. The raising and planting of the seed. 



4. The care necessary to be applied 

 while growing. 



5. The blights and injuries to which the 

 crop may be liable. 



6. The time and manner of harvesting. 

 1. As to the preparation of the land. 

 Differing from most other crops, the onion 



grows well on the same land for an indefi- 

 nite number of years. Instances of contin- 

 ued appropriation of the same pieces of land 

 to the growing of onions, for te7i, fifteen, 

 tioenty, and even thirty ye^M, have come to 

 our knowledge. It is the opinion of many 

 that the crop is better, after the land has 

 been thus used a few years, than at first. 

 Whether this arises from any influence of 

 the crop upon the soil, or is the effect of 

 continued dressing of manures, we have no 



means of determining. This is certain, that 

 the qualities of the soil necessary for the 

 production of good crops are not exhausted 

 by continued cultivation. 



Rarely, if ever, have we known the onion 

 sowed upon the turf when first turned over. 

 It is usual to subdue and pulverize the soil, 

 by the cultivation of corn, or some other 

 crop. Not unfrequently the first year with 

 corn, the second with carrots, and after- 

 wards with onions. It is important, before 

 the seed is sown, that the surface be mel- 

 low, finely pulverized, and clear of stones 

 or other impediments, to the free and un- 

 obstructed use of the machine for this 

 purpose. The finer and more uniformly 

 mellow the surface is made, the better. 

 Shallow plowing, say from four to six inches 

 deep, is usually practiced. Once plowing 

 only in the spring, and frequent harrowings, 

 are practiced. Before the plowing, the 

 dressing is usually spread upon the surface 

 of the field, so as to be covered or inter- 

 mixed in the furrow. The mingling and 

 subdivision of it, is effected by the use of 

 the harrow. 



Whether it would not be advantageous 

 occasionally, to stir the land to the full 

 depth of the soil, is a point on Avhich there 

 is a difference of opinion ; most of the cul- 

 tivators inclining to the use of shallow 

 plowing only. There are some facts tend- 

 ing to show, that occasional deep stirring of 

 the soil does no harm to the onion crop, but 

 on the contrary is decidedly beneficial. As 

 for instance, onions do better where carrots 

 have grown the year preceding, than after 

 any other crop. The carrot necessarily 

 starts the soil to the depth of ten or twelve 

 inches. Possibly there may be some other 

 influence upon the soil from the plant itself. 

 Our belief is, that the thorough and deep 

 stirring of it, is the principal preparatory 

 benefit. 



2. The manure best adapted to promote 

 the growth. 



Any strong manure, well rotted and finely 



