316 FIELD 'AND GARDEN PRODUCTS 



In general, the storage conditions should be the same as for market- 

 able onions. 



The proper time to gather the seed is when the inside of the 

 grain has reached the dough stage. Onion seed assumes its black 

 color very early; in fact, before it has passed the watery stage and 

 formed milk in the grain. This change of color is no indication of 

 ripeness and very often deceives the inexperienced grower. The 

 heads should be harvested just before the first-formed seed begins to 

 shatter in handling. 



Curing the Seed Heads. Any building having a tight floor and 

 in which a free circulation of air can be maintained will serve as a 

 curing place for onion seed. In localities where rains do not occur 

 during the curing period the seed heads are frequently dried on 

 sheets of canvas stretched over frames or spread upon the ground. 

 For curing the seed in houses, wire-bottomed racks or trays placed 

 one above the other are generally employed. As the seed is stirred 

 from time to time during the curing process considerable of it will 

 be shattered and fall upon the tray below or finally upon the floor. 

 The main essentials in the curing of onion seed are to spread the 

 heads very thinly, not over two heads in depth, and to give free ven- 

 tilation. Even at a depth of 3 inches in the trays it will be necessary 

 to stir them very often, especially during damp weather. 



Thrashing and Cleaning the Seed. The date for gathering the 

 seed depends upon the locality and climate, but as a rule this will be 

 about midsummer. The thrashing and cleaning of the seed are 

 often deferred until quite late in the autumn, except where the 

 curing is done in the open air. Where large quantities of seed are 

 produced the thrashing is done with machines similar to regular 

 grain thrashers, but when grown on a small scale the seed is removed 

 by beating with a flail. 



After the seed has been thrashed, there is still considerable 

 danger of its heating or molding if left in too great bulk. The usual 

 practice is to run it through a fanning mill to remove the dust and 

 small particles of the heads or chaff that are broken up in thrashing. 

 In former years the method of cleaning was to place the seed in a 

 tank of water the heavy seed settling to the bottom of the tank while 

 the chaff and lighter portions could be floated off. This process is 

 no longer used to any great extent, owing to the improvement in 

 cleaning machinery, and the danger of injuring the seed by the 

 water. After the seed is fanned and most of the foreign matter 

 removed, it should be spread thinly on the floor or canvas and stirred 

 from time to time. About the only test that can be applied in order 

 to detect moisture in the seed is that of feeling it with the hand, and 

 anyone experienced in the handling of seed will soon become expert 

 at determining when it is safe to bag it ready for storage or ship- 

 ment. 



Production of Seed for Onion-Set Growing. Frequently the 

 seed for onion-set growing is produced from bulbs selected from the 

 sets themselves; in other words, the bulbs or mother bulbs are the 

 overgrown sets. Owing to the great quantity of seed employed in 



