ONIONS BEANS 361 



three feet asunder, and cultivation is immediately begun 

 with the wheel-hoe. In growing from sets the planting 

 is made in much the same way. Multiplier or potato 

 onions are similarly managed. 



Varieties. Prizetaker is probably the most popular va- 

 riety of the present day. Yellow Globe Danvers is also a 

 favorite. The Wethersfield Red is the type of red- 

 bulbed sorts, and the Silver -Skin the most popular white 

 variety. Varieties variously known as "Spanish," "Italian," 

 " Bermuda," or "European" onions are often grown, 

 particularly in the South and in California. Large White 

 Italian Tripoli, Red Italian Tripoli and Giant Rocca are 

 representatives of this class. (Consult T. Greiner, "New 

 Onion Culture," and "Onions for Profit;" Watts, "Onion 

 Culture," Farmers' Bull. 39, U. S. Dept. Agr. ; W. J. 

 Green, Ohio Exp. Sta. Bull. Vol. Ill, No. 9, 2d Ser., and 

 N. Y. State Exp. Sta. Rpt. 1888, p. 190.) 



CHIVES are propagated by division. Secure some of the 

 divided plants, set them in a corner of the garden, and go 

 to them when onion flavoring is wanted. The plants are 

 vigorous, and will care for themselves if not choked out 

 by weeds. Chives are perennials, and last for years. 



LEEK may be grown in the same way as onions. If 

 long white stems are wanted for eating raw, the plants 

 should be blanched by deep planting and subsequent em- 

 banking, something after the manner of treating celery. 



3. Leguminous Group Beans and Peas 



STRING BEANS are among the most popular of early spring 

 vegetables. Their value depends largely on having them 

 early, and for this reason they should De sown as soon as 

 there is a reasonable probability of immunity from frost. 

 Sow every two weeks thereafter for general use. For the 

 earliest crops sandy soil and a southern exposure should 

 be sought. The soil should be well prepared and well 

 fertilized. It is useless to try to force early vegetables 



