122 ALLIACEOUS PLANTS. 



to twelve inches apart in the lines, sinking the crowns just 

 below the surface of the ground. As the plants advance in 

 height, tie them to stakes for support. The seeds ripen in 

 August, and the heads, or umbels, should be cut off when 

 they assume a brown color ; for then the capsules begin to 

 open, and shed their seeds. After being threshed out, the seed 

 should be exposed to the action of the sun until it is thoroughly 

 dried ; for, when stored in a damp state, it is extremely 

 liable to generate heat, and consequently to lose its vitality. 



An ounce of seed will sow two hundred feet of drill, and 

 three pounds are usually allowed to an acre. 



Varieties. Few of the numerous varieties are cultivated 

 to any extent in this country. Many of the kinds succeed 

 only in warm latitudes, and others are comparatively unim- 

 portant. The Danvers, Large Red, Silver-skin, and the 

 Yellow seem peculiarly adapted to our soil and climate. The 

 annual product of these varieties greatly exceeds that of all 

 the other sorts combined. 



Blood-Red. Bulb middle-sized, or rather large, flattened ; 



Thomp. 



FRENCH BLOOD- skin dull red, the coating next within glossy, 



BED. DUTCH 



and very dark red. The internal layers are 

 palest at the base ; and, except at the top, are only colored 

 on their outsides. Each layer is paler than the one which 

 surrounds it ; till the centre is reached, which is white. 



It is a good keeper, but one of the strongest flavored of all 

 varieties. It imparts to soups, or other dishes of which it 

 may be an ingredient, a brownish or blackish color. 



Brown Por- A medium-sized, roundish, or flattened onion ; 



tugal. Thomp. . rt-i.ii . * 



BROWN SPANISH, neck small I skin yellowish-brown, next mte- 



CAMBRAI. 



OPORTO. r j or l a y er no t tinged with red. It is a popular 

 variety in some parts of France ; and is remarkable for its 

 productiveness, excellent quality, and keeping properties. 



