KXPKK1ENCE OF PRACTICAI. GROWERS. 



This is about as good a way to cultivate trie onion 

 from the seed to the perfect large onion, as I have 

 ever seen, or tried and it is my custom to examine 

 every new idea, or experiment, that comes before the 

 public, with a view to a correct plan, not only with 

 the onion, but all kinds of vegetables. In September, 

 the necks of the onions should be twisted, and after 

 the leaves become yellow, take the crop up, and place 

 tho onions under a shed, exposed to sun and air until 

 they are quite dry on the outside. Of the different 

 Kinds, I prefer the white, as not being so rank to the 

 tuste, and we know they always bring a better price in 

 the mnrket. Although I confess to having been often 

 diaappoiuted in my experience with Patent Office 

 Heeds, owing to their age before they are placed in the 

 gn>und, yet I can safely recommend the " white onion" 

 obtained from England, as of superior quality both as 

 regards size and taste. 



Besides the onions raised from the seed, we can 

 grow them so as to have a supply in July. The ground, 

 in this case, must be prepared early as the weather 

 will permit, in February, and for seed take a number 

 of those small bulbs that are aUays found in the beds 

 just described, and which are no; above an inch broad. 

 The bed being ready at the end of the first week, form 

 it into squares on the surface by meaus of cross-strings. 

 At the places where the lines meet, press in an onion, 

 one third of the onion being placed in the ground, so 

 tbt the bulb will remain firm and erect. After this 

 is done, you will have a bed with the onions in squares, 

 five or six inches apart. Now, the onion naturally 

 forms its bulb the first year of its growth, and forms 

 Sower and seed in the second year. Of course, there- 

 fore, these small onions, being in their second year, 

 will attempt to form flower and seed, and this must be 

 prevented by plucking off the flower-head as soon as 

 it makes its appearance. A second attempt will be 

 made, which must also be prevented in the same way. 

 Thus, the sap, which would otherwise have " run to 

 seed," will be kept in the bulb, and by degrees two, 

 three, or four medium-sized onions will be developed. 

 These are to be taken in July or August, and dried 

 tinder a shed, as before directed. 



A great amount of nonsense, in the shape of " ex- 

 periments," has been given to the world on the subject 

 of the onion : but as I have already remarked, give 

 me a soil rich light, deep, and well exposed to the 

 gun, and in addition. fow bushe'is of leached ashes, 

 and a reasonable quantity ut common salt, and I will 

 show you a crop of onions equal tr viv ever produced 

 by c,y other mode 



The onion is a plant whose roots feod apon nourish 

 ment on or very near the surface Lence deep sowing 

 and planting, as well as hoeing the earth around the 

 plants, are to be avoided. In very hot weatner in 

 summer, it may be necessary to water them but do 

 not carry this to extremes. The onion is a very hardy 

 plant, and I have frequently left bulbs in the ground 

 throughout the winter for the purpose of obtaining an 

 early mess on the dinner-table in spring. 



These is another mode of raising the onion which I 

 like very well, although requiring a greater length d 

 time to develop. This is by sowing the seed, thickly in 

 drills from three to five inches apart, having prepared 

 the ground in the same manner as above described, 

 and reserving the leached ashes and salt for the second 

 year. By this method, you procure a number ol 

 bushels of small onions, which are to be kept over 

 winter in a place dry, not too warm, and yet where 

 they will not freeze. These must be planted as earlj 

 as the spring weather will admit, in the second year, 

 and the flower-shouts must be plucked off, as I have 

 said in speaking of the early summer variety. They 

 must be planted in the same way, in squares of five or 

 six inches apart. 



Tne onion has been too slightly cultivated. This if 

 owing to the vulgar notion of its unpleasant smell It 

 is true, it is apt to affect the breath, so that one who 

 has eaten of this really wholesome vegetable, will 

 smell of it for many hours afterwards. But this should 

 bo no reason for abandoning its use, as we can always 

 so arrange our meal that it can be eaten when there \a 

 no risk of this sort. 



The onion has been successfully used as a medicine^ 

 particularly in croupy affections of children both the 

 expressed juice mixed with sugar, and in the form of 

 a poultice to the chest and extremities It is stimu- 

 lant, acts upon the kidneys, upon the bronchial tubes 

 ai.d air-passages, and will excite irritation on the skin, 

 If eaten hi moderati< >n, it increases the appetite and 

 promotes digestion, and may be used as a condiment ; 

 but in large quantities it is apt to cause flatulence, 

 gastric uneasiness, and febrile excitement. It may be 

 given with advantage in dropsy and gravel If it l>e 

 boiled, it loses its essential oil, and becomes a whole- 

 some and harmless esculent. It may also be roasted 

 and split, and applied with benefit to suppurating 

 tumors. In fact, it is one of the most useful vegetables 

 we possess, and deserves better treatment at the baud* 

 of man. 



