3o' 



THE CANADIAN HORTICULTURIST. 



darken the part where the plants are kept 

 If the r(X)ts are strong and vigorous, stalks 

 one and a half to two feet in length and two 

 inches in diameter will be produced with 

 little or no expansion of the leaf blade at 

 the top. 



When grown thus in the dark, none of 

 the green coloring matter of the leaf de- 

 velops, and the stalks are bleached to a 

 pinky white. When cooked and made into 



. sauce and pies, they turn a beautiful pink 

 color and are much finer in appearance and 

 flavor than stalks which are grown in the 

 ordinary way in the garden. Cropping may 

 begin as soon as the stalks are well de- 

 veloped, and may be continued for several 

 weeks, until the roots have exhausted them- 

 selves, after which they should be thrown 

 out, as they are of little use for growing 

 again. 



Growing Onions from Seed or Sets 



PROIf. H. I.. HUTT, ONT. AGRI. COIvIvEGe;, 

 GUELPH. 



GONSIDERABLE attention has been 

 given at the college to the growing 

 of onions. The results obtained indicate 

 that it is more profitable to grow 

 onions from seed. The ground in which 

 they are grown should be thoroughly cleared 

 of weeds by a hoed crop grown on the 

 ground the previous year. It should be 

 worked as fine as possible in the spring and 

 rolled firm to make a solid seed bed, leaving 

 a half inch or so of the surface soil as fine 

 as possible. 



Seed should 'be sown with the drill, care- 

 fully regulated to give a good distribution 

 of seed without sowing too much. If ju-^t 

 the right quantity of seed is used the bulbs 

 will be thick enough to form a good size 

 without thinning. 



Onion bulbs naturally form on top of the 

 ground and will stand considerable crowd- 

 ing without much injury; in fact, unless 

 extra large bulbs are required, 'which are not 

 always the most desirable, they are better 

 to grow so thickly that they will form in 

 large bunches. The cultivation during the 

 season should be shallow, and the cultivator 

 teeth should be set so as not to throw any 

 earth over the bulbs. 



As soon as the tops begin to die down m 

 the fall, showing that the bulbs are well ma- 



tured, the bulbs should be pulled and left 

 lying on the ground until they are thorough 

 ly dried. When well dried, the tops should 

 be twisted off and the bulbs prepared for 

 market or storage. The best way to store 

 them is in shallow layers on slatted racks in 

 a dry, cool room. 



Two Varieties of Gooseberries 



STANI.EY SPILLET, NANTYR, ONT. 



THE Red Jacket gooseberry, though not 

 as large as the Whitesmith, is, when 

 ripe or nearly ripe, the most beautiful goose- 

 berry in my collection. In my opinion, this 

 gooseberry has no peer. After ten years' 

 experience with this variety, I am digging 

 out everything else, except for experimental 

 purposes, and putting in Red Jacket. 



Pearl and Red Jacket gooseberries in my 

 opinion are superior to any of the foreign 

 varieties or their seedlings for the following 

 reasons : They are more vigorous and 

 grow lots of wood for renewing and to stand 

 winters, they are not affected by mildew 

 fungous, they are great croppers, they are 

 thin skinned and can, therefore, be allowed 

 to get ripe, and the skin is not disagreeable 

 when cooked. They are, also, larg- 

 enough for all practical purposes and of th'^ 

 very best quality. The Pearl will be liked 

 by those who prefer a sweet fruit. The 

 Red Jacket is quite tart when ripe, an'l 

 larger, and looks better in the baskets than 

 the green berry. 



