THE ONION. 123 



This comparatively recent variety was Danvers. 



. _ DANVEBS YELLOW. 



obtained by selection from the Common 

 Yellow. It is somewhat above medium 

 size, and inclined to globular in its form. 

 Average bulbs measure three inches in 

 diameter, and two inches and three fourths 

 in depth. The skin is yellowish-brown, 

 but becomes darker by age, and greenish- 

 brown if long exposed to the sun ; the flesh Danvers onion, 

 is similar to that of the Yellow, white, sugary, compara- 

 tively mild, and well flavored. 



The superiority of the Danvers Onion over the last named 

 consists principally, if not solely, in its greater productive- 

 ness. When grown under like conditions, it yields, on the 

 average, nearly one fourth more ; and, on this account, the 

 variety is generally employed for field culture. It is, how- 

 ever, not so good a keeper ; and, for shipping purposes, is 

 decidedly inferior to the Yellow, its globular form render- 

 ing it more liable to decay from the heat and dampness inci- 

 dent to sea voyages. 



When cultivated for the market, the land is thoroughly 

 ploughed, and well enriched with fine decomposed manure. 

 The surface is then harrowed, and next raked free of stones 

 and lumps of earth. The seed is sown in April, usually by 

 machines, in rows fourteen inches apart, and three fourths of 

 an inch in depth ; three pounds of seed being allowed to an 

 acre. The crop is treated in the usual form during the sum- 

 mer, and ripens the last of August, or early in September. 

 When the tops have entirely withered, the bulbs are raked 

 from the drills, and spread a few days in the sun for drying ; 

 after which they are sorted, and barrelled for storing or the 

 market. The yield varies from five to eight hundred bushels 

 per acre. 



