THE ONION. 121 



developed the second year, is from three to four feet in 

 height, leafless, hollow, swollen just below the middle, and 

 tapers to the top. The flowers are either white or rose- 

 colored, and are produced at the extremity of the stalk in a 

 regular, globular group, or umbel. The seeds ripen in 

 August. They are deep blue-black, somewhat triangular, 

 and similar in size and form in all the varieties. An ounce 

 contains about seventy-five hundred seeds, which retain their 

 vitality two years. 



Soil and Cultivation. The Onion requires a light, loamy, 

 mellow soil ; and, unlike most kinds of garden or field vege- 

 tables, succeeds well when cultivated on the same land for 

 successive years. Yfith the exception of the Top and the 

 Potato Onion, all the varieties are raised from seed. Pre- 

 vious to sowing, the ground should be thoroughly spaded 

 over or deeply ploughed, and the surface made smooth and 

 even. The seed should be sown as early in spring as the 

 soil may be in good working condition, Sow in drills four- 

 teen inches apart, and half an inch in depth. When the 

 plants are three or four inches high, thin them to two inches 

 asunder ; and, in the process of culture, be careful not to stir 

 the soil too deeply, or to collect it about the growing bulbs. 

 The onions will ripen in August, or early in September, 

 and their full maturity will be indicated by the perfect decay 

 of the leaves, or tops. The bulbs may be drawn from the 

 drills by the hand, or by the use of a common garden-rake. 

 After being exposed for a few days to the sun for drying, 

 they will be ready for storing or the market. 



Preservation. The essentials for the preservation of the 

 bulbs are a low temperature, freedom from frost, dryness, 

 and thorough ventilation. 



Seed. For the production of seed, select the ripest, firm- 

 est, and best-formed bulbs ; and, in April, transplant them to 

 lines two feet and a half or three feet distant, and from nine 

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