70 MASS. EXPERIMENT STATION BULLETIN 169. 



growing the crop, as well as a large outlay for fertilizer; hence the neces- 

 sity for a small acreage per man, intensive culture and a large yield. The 

 outlay for equipment is a small item, because most of the labor is done by 

 hand. 



Harvesting. 



The harvesting of onions from sets begins about the second or third 

 week of July, varying somewhat with the season and the condition of the 

 market. In 1915, for instance, when the Texas crop held on long into 

 the summer, the harvesting of sets was delayed for fully a week awaiting 

 a better market. Even then they were sold to dealers for 75 cents per 100 

 pounds, and by them in turn for 90 cents to 1 1 to the trade. The pre- 

 ceding year the conditions were just the reverse; the price was 13 to $5 

 per 100 pounds, causing the crop to be harvested very early and rushed 

 onto the market. 



The processes of harvesting are pulling, clipping, drying, screening and 

 bagging. In general, the harvest season extends from about August 20 

 to the middle of October. 



While lifting machines are used to some extent for pulling onions, by 

 far the greater number are removed by hand. This is undoubtedly the 

 better way, because the present type of machine is likely to cut the bulbs 

 or to cover the roots with soil. If allowed to lie covered a few days new 

 roots may start and render the bulb worthless. 



The time for pulling onions varies to a certain extent among the growers. 

 A good many hold that onions should not be taken from the ground until 

 the tops have bent over by their own weight and are pretty well dried. 

 Ripened in this way, onions are practically cured in the ground, and 

 after their removal may be clipped and marketed or placed in storage 

 almost immediately. There are others, however, who advocate pulling 

 the onions while still somewhat green, in fact, just as soon as they have 

 attained full size. Such onions, these growers believe, should be clipped 

 as soon after pulling as possible and immediately put into storage. Under 

 these conditions they will keep their outer skins, very seldom develop 

 roots in storage, and with curing become solid bulbs of excellent color. 

 All growers agree that onions must not be allowed to become too ripe 

 before pulling on account of the tendency to take root again, especiallj^ 

 if the season is wet. 



It would seem, then, that the time of marketing should, in part, deter- 

 mine the proper time for pulling. If they are to go on the market immedi- 

 ately the onions should be allowed to get fairly ripe. After the roots have 

 become dry they can be clipped, screened, bagged and marketed. Onions 

 thus treated will look better and, therefore, find a more ready sale than 

 if not so ripe or less well cured. However, onions should not be allowed 

 to lie on the ground very long, because the hot sun and rain are liable to 

 destroy the color, crack the outer skin and render them less salable. On 

 the other hand, experienced storage men agree that if they are to go into 

 storage they should be pulled rather green and allowed to cure in storage. 



