THE OLD ONION CULTURE 6l 



Much of the ultimate outcome of every attempt 

 to grow a paying crop of onions depends on the quality 

 and freshness of the seed. Sometimes two-year-old 

 seed, v>rhen well kept, does very well. I have fre- 

 quently had it germinate promptly, and grow as 

 vigorously as fresh seed. In other cases it absolutely 

 refused to grow. So I always prefer to use strictly 

 fresh onion seed. If you will do as I do, namely, buy 

 your onion seed early, of a reliable seedsman, and test 

 it before you plant it, so that, should it fail to ger- 

 minate as it ought, you may be able to secure a fresh 

 supply before planting time, you will be reasonably 

 safe from loss and disappointment on account of 

 poor seed. 



ONIONS FOR PICKUNG 



This branch of the business can often be made 

 to pay well. At one time, not long ago, I was quite 

 enthusiastic over the possibilities of the pickling 

 onion as a money crop. But not having the right kind 

 of soil, which should be very clean and very sandy 

 (no other will do), I finally gave it up beyond the 

 extent of home production. There is usually a very 

 good demand, almost ever}^where, for really fine bulbs 

 for pickling purposes, especially during August and 

 September. The sight of a well graded lot of Barletta 

 (also sent out as White Queen) onions will delight 

 and tempt any housewife. Neither will she be apt 

 to find fault with the price if you ask her ten or twelve 

 cents a quart for them. At wholesale they have 

 recently been bringing about two dollars or two dollars 

 and a half per bushel. On my heavier loam I find it 

 much easier to raise two dollars by setting out 250 

 or 300 Gibraltar or Prizetaker seedlings than by sow- 

 ing an eighth or a quarter pound of Barletta seed. But 



