M BVlST^i: FAMELY KITCHEN GARDENEE:. 



Strasburg, or Yellow Onion. Large oyal, inclining to flat ;, 

 very hardj, keeps well and of strong flavor. 



Silver Skinned. — ^^Vbite, flatj medium size. Very generally 

 used for pickling. 



Red Dutch. — Dark red, medium size, inclining to flat, keeps 

 well, very hardy, extensively grown in the Eastern states for 

 export, strong flavor. 



Portugal^ very large, globular, mild flavor ; does not keep 

 well. 



Potato., or under-ground Onion ; produces a quantity of 

 young bulbs on the parent root^ which should be planted in 

 rows, in March, three inches deep (below the surface) and six 

 inches from bulb to bulb, eighteen inches being left between 

 the rows. Keep them clear of weeds, and earth them up like 

 potatoes, as they continue to grow. They will be fully grown 

 about the first of August, when they may be treated as other 

 Onions. 



Welsh or Tree Onion. — Much grown in cold countries^ 

 where the Onion does not seed freely. This variety shoots 

 up a stem on which small bulbs grow in place of seeds. These 

 pea-bulbs are kept till next year, when they are planted and 

 produce very good roots of considerable size, while the stem 

 gives a farther supply for next year's planting. Th^re are 

 other varieties : such as Globe., Jameses Keeping., Tripoli^ Read- 

 ing., and Deptford ; but none of them, for this climate, sur- 

 pass or even equal those described. 



Culture. — The soil in general cannot be too rich for this 

 esteemed vegetable, and however good it may be, it requires 

 more or less manure for every crop. It is a plant with a 

 mirnber of roots, that ramify to a great extent, absorbing nour- 

 ishment from every particle of the soil. In regard to rotation 

 of crops, the Onion is an anomalous case : for the same ground 

 has been known to produce yearly, for nearly half a century; 

 Leavy crops. I have seen instances of twenty-two successive 



