ONIONS. 375 



In the southern latitude, onions cannot be grown from native seed in one season, as the 

 hot weather prematurely checks the growth of the plant, when southern-grown seed is sown, 

 and the tops die down before the bulbs have matured, or attained a sufficient size for use; 

 consequently, these small bulbs, or &quot; sets,&quot; as they are called, require another season s growth 

 in order to become of desirable size and good quality. They are gathered in the usual man- 

 ner the first season, and set out the following spring to complete their growth. It is stated 

 from good authority, that northern -grown seed, with favorable conditions, will mature good- 

 sized bulbs at the South during the first season. We have never tested this assertion, but 

 know that such a result cannot be attained with seed ripened in a southern climate. 



The most favorable region for raising onions, is that north of 40. South of this paral 

 lel, the summers are too dry and hot for their successful culture; hence, as previously stated, 

 a second season s growth is required where native seed is sown. The method of culture by 

 setting out bulbs is practiced at the North when an early crop is desired, which will be ready 

 for the market in June. 



Varieties. The varieties of the onion are quite numerous, some f which are much 

 more productive and desirable in quality than others. 



Among those raised from seed are as follows: the Early Red, which is of medium size, 

 quite productive, and mild in flavor; the Early Cracker, which is much earlier than the Large 

 Yellow, and of good quality; the White Portugal, delicate-flavored, of medium size, but not 

 as productive as some varieties, and not as good to keep, being liable to gather moisture and 

 decay early unless spread very thin in storing; the Danvers Yellow, a fine variety, which 

 originated in Danvers, Mass. ; it is a favorite in the Boston markets, and is considered one of 

 the best for general cultivation at the North, being very vigorous and productive; ripens 

 early and keeps well. It is rather large, straw-colored, and mild in flavor. Another very 

 popular variety, and which is the staple for the New York market, is the Large Red 

 Wethersfield, which is fine-grained, productive, of large size, and keeps well. It requires a 

 long season for growth, and ripens in September. 



There are many other kinds that are favorites in certain localities, but the above-men 

 tioned are the most extensively-cultivated and popular varieties. 



Among the Italian varieties which are of very fine size and quality, and which are said 

 to be particularly adapted for cultivation in the Southern States, are the following: the Mar- 

 zagole, which grows to a large size, and matures early; if sown in the autumn in warm cli 

 mates it will be ready for use in March; the Large Italian Red Tripoli, of fine flavor, and 

 grows very .large; the Giant Rocca of Naples, a variety of large globular form, light brown skin, 

 and delicate flavor ; the Giant White Tripoli, a large white Italian variety of quick growth, 

 and nearly flat. Another variety remarkable for its keeping qualities, as well as the rapidity 

 of its growth, is the New Queen. If sown in March, it will, under favoring conditions, pro 

 duce bulbs from one to two inches in diameter early in the summer, which will keep sound 

 until the following summer; or, if sown in July, the crop will be ready to harvest late in the 

 autumn, and remain sound until the following autumn. 



Top or Button onions are a variety that is propagated from little bulbs which grow on 

 the top of the flower stalk, sometimes to the number of ten or a dozen, growing in the 

 same manner and place on the stalk, as the ordinary seeds, but are small, distinct bulbs, 

 which are transplanted the following spring. They are coarse in quality, and do not keep as 

 well as some of the varieties raised from seed, but are quite early, of mild flavor, and easily 

 cultivated, which constitutes their principal merit, instead of fine quality. 



The Potato Onion is a marked variety, producing bulbs in the soil, which are offsets 

 growing near the root in a manner similar to the growth of top onions at the top of the 

 flower-stalk. It is easily cultivated, but of inferior quality. 



The Shallot is similar to the Potato Onion, growing in clusters something like the garlic. 

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