104 ONION. 



The potato onion increases by division of the root. Small 

 bulbs are generally planted early in the spring in rich soil, 

 in rows a foot apart, the bulbs being set six inches apart on 

 the row. They should be inserted just deep enough in the 

 soil to cover the crown, and should be firmly set in the 

 ground. As they grow, they split up or divide into six or 

 eight good-sized bulbs. They may be planted in Septem- 

 ber, and on the approach of winter covered with a slight 

 covering of long manure, litter or leaves, removing the 

 covering as soon as spring commences. They give a 

 larger crop when planted in the autumn than when planted 

 in the spring. 



There are numerous varieties of the onion ; but the se- 

 lection of sorts for our climate may be restricted to three, 

 excluding top and potato onions. 



The Wethersfield Large Red is very productive and an 

 excellent keeper, but strong flavored. 



The Yellow Onion, misnamed the Silver SJcinned in New 

 England, is much milder and sweeter flavored than the 

 Large Red. It is very productive and a good keeper. 

 There is a sub-variety of this, known as the Danvers Tel- 

 loiv; it is exceedingly productive, but is not as good a 

 keeper. 



The White Portugal, or Silver SJcinned, has a pure white 

 skin, with the upper part of the bulb veined with green. 

 It is very mild flavored and productive, but is not a good 

 keeper, unless the bulbs are exposed to light in a dry, airy 

 place free from frost. It is largely used for pickling, for 

 this purpose being grown as directed for sowing sets, only 

 not sowing the seed over half an inch deep; this prevents 

 the bulbs having thick necks, and makes them more solid 

 and compact. 



Of the top onion there are two varieties, the red and the 



