EXPERIENCE OF PRACTICAL GROWERS. 



the onion-grower. If neglected then, the crop is aa 

 good as half-lost Neither is it true that onions are 

 injured by working among them when bottoming, 

 although care is necessary cot to knock down the tops, 

 nor disturb the bulbs when growing ; but bad usage 

 is better than entire neglect. Neither should weeds 

 be permitted to go to seed on the ground intended for 

 ouiojs the next year, after the crop is removed. It is 

 sometimes necessary to hoe the ground over entirely, 

 and carry off the weeds that may have grown after 

 the onions have been pulled. The great pest of onion 

 ground usually is purslain ; and this must be watched 

 and dealt with in a summary way. It may be hardly 

 necessary to suggest here that the fences and Borders 

 of onion-grounds should be kept entirely clean and tidy. 



A man will hoe from half an acre to an acre of 

 oniobs in a day. A smart boy will take care of from 

 one to two acres of ground during the season, and 

 have an odd day now and then to go fishing. 



HARVESTING. This takes place during the latter 

 part of August, and first of September. The time to 

 pull onions, (which should be done by hand,) is when 

 the tops have fallen down and turned a brown or yel 

 lowish color. Sometimes on account of the season, or 

 seed, or both, there will be more or less that will not 

 drop down and dry up. Some have proposed in such 

 cases to roll a barrel over them, or break them down 

 in some way, but it is of doubtful expediency. A 

 scallion will be such, whether standing up or bent 

 down. When the main crop has ripened down, it is 

 best to pull them all, and sort out those which are not 

 fit for market, to feed out to the cattle ; for which 

 purpose they are esteemed of considerable value. 

 The cattle generally devour them greedily ; they 

 should not however be fed to milch cows. 



The most approved way of curing onions after they 

 are pulled, is, to let them lie scattered about the 

 ground for about three days, and then pile them up in 

 small stacks, containing about a barrel each : after re- 

 maining so about two weeks, open them, and give 

 them frequent stirrings for about three bright drying 

 days, then house them in a perfectly dry condition. 

 The stacking gives them an opportunity to sweat, and 

 keeps them in a measure from the weather, so tha* 

 when opened, the outside skin shells off, and gives 

 them a brighter and clearer appearance, than they 

 would have if left to cure, scattered about the field. 



Onions cured in this way may be put up in bins, or 

 bays to* the depth 61 four or five feet, without any 

 danger of injury; there to be kept, if desired, until 

 the following spring, provided the tops are left on 

 them. If put in barn bays, a rough floor should be 

 laid down on timber a few inches from the ground, in 

 order that a circulation of air underneath may be ob- 

 tained. Onions should not be kept in cellars unless 

 remarkably dry and cool A slight freezing does not 

 hurt them, provided they are not disturbed in their 

 Vozen state 



MABKETINQ. Th 8 may commence aa soon aa onions 

 are ripe, and continue until the middle of May follow 

 ing, provided communication is open. The moat com* 

 mon way of sending onions to market, is by putting 

 them in barrels with one head, and sending them in 

 vessels ; as freight by water is cheaper than by land. 

 This holds good, however, only for those who are for- 

 tunate enough to live in proximity to the water. 



All the preparation onions require for market, is to 

 cut or strip off their tops and put them in barrels. A 

 man or boy will prepare fifty bushels in a day. Onions 

 always keep best in their tops ; therefore they should 

 not be removed until ready for market. 



The price of onions varies from $1.00 to $5.00 pet 

 barrel, but the average net price, taking one year 

 with another for several years back, has been about 

 $1.50 per barrel. 



The onions sent to New- York market are usually 

 wholsaled from vessels to the dealers, and resold by 

 them in smaller lots, they selling from 25 to 50 centi 

 per barrel, in advance of cost, so that by the time the 

 consumer gets them the first price is nearly doubled, 



GENERAL REMARKS. There is no crop, perhaps, 

 more sure than that of onions, They are liable, it ia 

 true, to blight, but this seldom occurs unless they are 

 neglected. Rich soil, with a good application of ma- 

 nure every year, and proper attention, will almost in- 

 variably insure a good crop. Five hundred bushels to 

 an acre is an average crop, though eight hundred are 

 frequently raised. 



There are three varieties of onions commonly raised, 

 namely, red, white, and yellow. The red onions take 

 the lead, as they are more hardy, grow better, and bear 

 handling better than either of the other kinds. The 

 foregoing directions apply equally to each variety, 

 though white ones require more attention in curing, 

 and gentler handling. White onions in limited quan- 

 tities and in good condition sometimes sell for fifty per 

 cent in advance of red ones. 



Onions, unlike most other crops, may be raised on 

 the same ground for an indefinite length of time, 

 without any deterioration in quality or quantity, pro- 

 vided the ground is in good heart. The writer knowi 

 ground that has been used for upwards of thirty con- 

 secutive years for this crop, and the last wss as good, 

 or better than the first. 



It may not be amiss to remark here that skill in the 

 onion business and it is an important item is only 

 acquired, as in every other department of labor, by 

 practice. Therefore it is better for a new beginner in 

 the business to commence on a small scale. And let no 

 one delude himself with the idea of becoming suddenly 

 rich from raising onions. Patient, honest industry 

 will here, as every where else, be rewarded, and when 

 a good market ia within a convenient distance, and 

 the soil suits, pernaps no crop pays better than onion* 



18375574 



