SECT. XV. OF ESCULENTS. 229 



The true fiaUion is got quite out of cultivation, 

 having given way to the Welch onion ; as alio to the 

 other forts, that are made milder Jcallions of, by plant- 

 ing earlv in fpring, thofe that fprout in the houfe, 

 which quickly grow. Set them in drills fix inches 

 afunder, and two inches apart in the drills. 



For the principal crop of onions, fow the Strafiurgh 

 or any other, towards the end of February, or foon 

 after, though any time in March may do, tor it is 

 delireable to fhun froft : Let the foil be rich. The 

 earlieil crops (of courfe) produce the largefl buibs. As 

 icon as they will bear it, (perhaps in five or fix weeks,) 

 let them be thinned either by hoe or hand, to an inch 

 or two apart, and twice afterwards, till each root has 

 full four inches fquare of ground to grow in. 



Onions will iranfplant when five or fix inches high, 

 raking care to give water immediately, which repeat; 

 but the foil to which they are removed fhould be rich 

 and well broke. In this way, thofe whofe crops have 

 failed may be fupplied from other gardens. If any 

 onion feed is fown, that comes direcTtly from Portugal 

 or Spain, it will be very large the firfl year, and fhould 

 have fix inches room allowed them to bulb finel\\ 



Crops of onions fhould be kept very clean from weeds, 

 and it would be of advantage to water them once or 

 twice a week in dry weather. In July or Augufl, when 

 the leaves begin to dry at the ends, fhrink and turn 

 yellow, let them be bent down clofe to the ground, 

 with the foot, rake, or back of a fpade rather hard. 

 In about ten days after, let them be drawn in dry 

 weather, and laid to harden by the fun, turning them 

 every two or three days for a fortnight. Houfe them 

 clean and dry, into neither a warm, nor damp, but 

 clofe room; laying them thin, frequently looking 

 them over in the winter to pick decayed ones ©tit, 

 which would damage the reft ; But onions are bell kept 

 .fining and hung up. 



Parsley, 



