68 THE NEW ONION CULTURE 



GROWING ONION SEED 



One of my neighbors who grows the Prizetaker 

 from sets for an early green onion, also grows not 

 only his own sets, but the seed which he sows for sets. 

 Any grower can do the same thing if he wishes. A 

 few additional hints may not come amiss. 



First grow the large onions in same way as you 

 would grow them for market from seed sown in open 

 ground. Select perfectly sound, well-matured bulbs 

 of the shape and color desired in your ideal onion, 

 and store them in a dry, cool place where safe from 

 freezing, or at least from alternate freezing and thaw- 

 ing. In early spring select moderately rich soil, and 

 apply no more than a moderate dressing of compost 

 or chemical fertilizers. Fit this soil thoroughly for 

 planting, by plowing and harrowing, and then set 

 the onions in furrows, six inches deep and four to six 

 inches apart. The furrows may be made three or three 

 and a half feet apart. The seed is ripe when the seed 

 pods and the upper end of the seed stalk turn yellow, 

 and part of the pods burst open. Then cut the heads, 

 gathering them in any convenient receptacle to carry 

 to a dry loft where they are to be spread out thinly. 

 When thoroughly dry, they are to be thrashed and 

 cleaned by passing through a fanning mill. The final 

 cleaning is given by washing. The heavy plump seeds 

 sink to the bottom, when placed in a tub of water. 

 The chaff and light seeds float and are gently poured 

 off. Place in a muslin bag to drain off the water, then 

 spread out thinly in a warm dry place to dry. 



Onion seed, for commercial purposes, is now 

 raised in California more extensively than in any 

 other part of the world, as the climatic conditions are 

 more favorable there than elsewhere. The long, dry 

 summers of California insure a perfect ripening of 



