THE OLD AND THE NEW. 35 



generally more valuable and profitable than when grown in 

 the old way. 



A full-fledged .new system has been evolved from these 

 first trials and accidental discoveries, and is now quite 

 generally known as ''The New Onion Culture," a name 

 under which I introduced it in 1890. 



While the idea is not new, its application is. Gardeners 

 in Old England have for many years practiced a similar 

 system in growing extra large and fine bulbs for exhibition 

 purposes, and in some parts of the United States onions for 

 bunching have also been grown in the same way. There 

 is no record, however, showing that anybody before me 

 has ever thought of applying the system to field culture on 

 an extensive scale. Now it is being practiced by many 

 progressive growers with eminent success, and continues to 

 grow in favor with all who have tested it. 



For myself, I have little use for the older plan, simply 

 because the new system secures me several times the net 

 proceeds that I can get by following the other. But I do 

 not grow Danvers, nor Wethersfield, nor any of the old 

 standard kinds, and never attempt to keep my crop over 

 winter for spring sales. Quite the contrary. I always aim 

 to throw my whole crop into the market as early in fall as 

 I can get it ready, and thus avoid risk and losses. 



I can grow a selected, large variety of the Yellow Dutch 

 type (which, by the way, is a most excellent keeper, and 

 even if grown thus early is well suited for wintering over 

 if desired) and sell it in August at the good prices then 

 usually ruling, long before the old-school onion grower has 

 a ripe bulb. 



For main crop, however, I grow the large new varieties 

 ,of the Yellow Spanish type, Prizetaker, Spanish King, etc., 

 especially the former, and for a white sort the newer White 

 Victoria. The new onion culture is particularly suited to 



