676 TJIK FAKMEKS' HANDBOOK. 



Selection of Seed. 



It is a most essential point to obtain fresh, reliable seed true to name. 

 Onion seed loses its vitality very quickly, and none older than last season's 

 crop should therefore be procured. Growers sometimes make the mistake of 

 purchasing seed of uncertain vitality because it is cheap, but it is impos- 

 sible to secure satisfactory results without seed of superior quality. A 

 good plan to determine the vitality is to place some of the seed in a mois- 

 tened cloth, put it in a shallow dish, and note the number that germinate. 



Many experienced growers invariably save their own Seed, for by selec- 

 tion and judicious cultivation through a series of years it is possible to raise 

 the standard of excellence. To do this, large, well-matured, evenly-formed 

 bulbs of the respective varieties should be selected and carefully stored each 

 season and planted out in the following season in rows about 3 feet apart,, 

 stakes being placed to each bulb to secure the heads from being blown and 

 knocked about and probably broken by the wind. If the season is favourable 

 — that is, dry and hot — a fair amount of well-ripened seed should be 

 obtained. 



Promptness in harvesting is essential, for if delayed too long the seed 

 receptacles open, and part of the seed will be lost in handling. When the 

 tops turn yellow, remove them with about 6 inches of the stem, and place 

 them in strong paper bags, and hang up in a well-ventilated place to dry. 

 Frequent turning will hasten the drying, and most of the seed will drop out 

 in the operation. Any seed remaining can be beaten out with a flail and 

 cleaned by winnowing. The seed should be stored in a well-ventilated place 

 free from excessive moisture. 



In other cases it might be possible to secure the seed from a neighbouring 

 grower, whose stock is known to be good, and suited to the district. Where 

 this is not convenient or possible, the seed should be obtained from a reliable 

 seedsman. Mixed sorts should be avoided, in order that one part of the crop 

 shall not ripen before the remainder. 



Varieties Recommended. 



The number of varieties of onions is very considerable, and among the 

 recognised types are Silver Skin, Extra Early Globe, Yellow Globe, Brown 

 Spanish (Portugal), James' Keeping, Giant Rocca, Elat Italian Tripoli,, 

 and others. 



Being one of the .earliest, Extra Early Globe is recommended for early 

 crops. It is a fine, well-shaped globe onion, small in the neck, and a heavy 

 cropper. Silver Skin is also a good early variety. Brown Globe is a good 

 strain, and coming in between early and late kinds is suitable for a mid- 

 season crop. It is a good cropper, and has a solid flesh, good colour and 

 skin. Brown Spanish (or Portugal) is an excellent main crop variety, of 

 handsome shape and appearance, has a skin of deep brown colour, and white 

 and solid flesh. It stands handling in transit well, and is unequalled for 

 storing. Mammoth Silver King is a fine white large onion, a medium 

 keeper, with firm flesh, and a mild flavour. Ailsa Craig is of exceptionally 

 large size, has light-brown skin, mild flavour, and keeps fairly well. Many 

 other varieties will be found suitable for the various soils and differences of 

 climate. Varieties should be selected which contain desirable character- 

 istics or command the highest price in the market. The best type for genera! 

 purposes should be nearly globular in form, hard and compact in structim.. 

 and mild and sweet in flavour, fine skin and small neck, and medium size. 



