The Canadian Horticulturist. 399 



because much of the plant food and moisture is taken by the weeds. Not only 

 should deep and clean cultivation be given between the rows, but it will be an 

 advantage to give the canes more room, so as to cultivate them under the 

 " check row," system if possible, in order to avoid using the hoe. Canes are 

 allowed to become too thick in the rows, and by giving more room, with clean 

 cultivation, larger and better berries will be secured, with greater yields. By 

 burning the old canes in winter and applying fertilizers at this season, thinning 

 out the canes, keeping the rows clean and allowing no weeds or grass to 

 grow among the canes, the grower will secure a much larger profit from his fruit 

 next year. — Times Bulletin. 



HOW TO RAISE ONIONS. 



HJLE onions grow on all rich soils, one should never attempt to 

 grow them largely without a good market. The other requisites 

 essential to success are plenty of manure, good seed, clean cul- 

 ture and careful handling. 



The Soil. — Clay loam or muck, such as is found in most swamps, 

 will do if dry, and some alluvial soils will do equally well. The 

 land should be well manured and ploughed in the fall, and, if 

 necessary, drained, so as to make the ground dry and warm. In the spring, as 

 soon as the frost is out, the ground should be cross ploughed, but shallower 

 than before, then rolled and harrowed. 



Sowing. — For early sowing in mucky or swaiTipy ground, Wethersfield Red 

 and large Yellow Dutch are good varieties. If not early, substitute Early Round 

 Red for the Wethersfield Large Red. If the soil is strong and dry sow two- 

 thirds Danvers Yellow Globe and balance. Early Round Red. Sow only large 

 and new seed. After sowing, the ground should be rolled with a hand-roller, for 

 the seed will come up more regular, and it will also facilitate after cultivation. 

 It is generally found that the early-sown onion — other things being equal — does 

 the best 



Weeding. — As soon as the onions are through the ground the weeding 

 should commence. The oftener the ground is stirred the better for the crop. 

 The ground should usually be hoed about once in two weeks during the earlier 

 part of the season, and the weeding must be governed by number and growth 

 of weeds. 



Harvesting. — The onions may be pulled by hand, or by using a stout fine- 

 tooth wooden hand-rake, raking six rows together. They should be turned in 

 a few days in order to cure as soon as possible. When the tops are dry they 

 should be trimmed with a knife or pair of shears, cutting the roots off also, and 

 leaving an inch or so of the top on. Any green ones should not be cut, but 

 left to ripen. They should be stored away in a dry, cool place, away from frost, 

 and spread enough to keep them from heating. 



Tiverton, Ont. A. H. Cameron. 



