ONION SUPPLY AND DISTRIBUTION. 121 



The Extension Service, through its force of instructors, its extension 

 schools, and its pubHcations, is bringing assistance directly to the commu- 

 nity and the producer. Address, Director of Extension Service, Amherst, 



Mass. 



SUMMAEY. 



1. The commercial onion-growing areas of the United States are well 

 defined. Data concerning crop conditions in these areas are valuable 

 as market guides. 



2. The Connecticut Valley by virtue of its rich soil and foreign labor 

 supply is well adapted to onion growing. 



3. In close proximity to the large eastern markets, and with excellent 

 transportation facilities, onions can be readily marketed. Land suitable 

 for onion growing is still available, and extension of the industry is possible 

 whenever economic conditions warrant it. 



4. Land values have steadily increased, so that good onion land sells 

 for from $200 to $500 an acre, and rents at $35 to $50 an acre. 



5. The Yellow Globe Danvers is the leading variety grown. Red 

 onions are not grown extensively, because New York and the west can 

 produce them more cheaply. 



6. The cost of raising and lifting a bushel of onions in 1915 was approxi- 

 mately 35 cents; of topping, screening, bagging and hauling to shipping 

 point 6.8 cents. 



7. Onion growing on shares requires little capital, and many foreigners 

 with limited means are engaging in the industry. 



8. The average yield per acre is from 400 to 500 bushels. 



9. Wliile it is possible to crop certain parcels of land continuously with 

 onions, it is not advisable. Some system of crop rotation should be 

 practised more generally. 



10. Most of the onions produced in the Connecticut Valley are seed 

 onions. Set onions are raised at a greater expense, but, in years when 

 the Texas crop is short, sets are a valuable crop. 



1 1 . Accurate crop reports from the Bermuda onion districts are a good 

 index as to the quantity of sets Connecticut Valley growers should raise. 



12. Onions not intended for storage should be fairly ripe when pulled. 

 After pulling, care should be exercised to prevent rotting and injury 

 from exposure to sunshine and rain. 



13. Onions intended for storage should be pulled while still somewhat 

 green and stored as soon as possible after the roots have dried a little. 



14. Careful attention should be given to the screening and grading of 

 onions. 



15. The problems of marketing Connecticut Valley onions are more 

 serious than the problems of production. 



16. More than 75 per cent, of the Connecticut Valley onions are bought 

 by local dealers who are also storage men. Very few are consigned to 

 commission merchants. 



