CULTURAL DIRECTIONS 397 



from rain. Harvesting is often begun when most of the 

 tops have merely turned yellow. Early pulling in the 

 North is especially important for bulbs of foreign types. 

 August and September are the busy harvesting months 

 in the North, and March and April for the Bermuda crop 

 in the South. 



It is the universal custom to partially dry or cure the 

 crop in the field. After removing the bulbs by hand or 

 with a plow, if they are covered with soil, 8 or 10 rows 

 of onions are thrown together into windrows, allowed 

 to remain undisturbed for a few days and then stirred 

 occasionally with a wooden rake to facilitate drying. 

 White bulbs are quickly injured by exposure to sun 

 and rain, so that these must be cured under some kind of 

 cover. Topping is usually done in the field after the 

 bulbs are ready for storage, the tops being twisted off 

 by hand or cut with sheep shears. Extensive growers 

 sometimes use topping machines, which also grade and 

 deliver the bulbs in bags or crates. The curing process 

 is continued in sheds, cribs or other suitable houses until 

 the bulbs are ready for permanent storage. 



541. Storing. Onions should not be stored until thor- 

 oughly cured. Soft and immature bulbs and bulbs with* 

 thick necks should be sold when gathered, because they 

 will not keep well. A bright appearance is an impor- 

 tant characteristic of the most salable bulbs. To secure 

 this the crop should not be exposed to the weather 

 longer than absolutely necessary. The onions are usu- 

 ally kept in crates or bags, in sheds, or covered in the 

 field, for several weeks, and then screened to remove 

 loose skins before placing in permanent storage. At this 

 time they are also sorted* to remove soft or decaying 

 onions. 



The United States Department of Agriculture (U. S. 

 D. A. Farmers' Bulletin 354, p. 25) gives the following 

 information in regard to storing this crop: "The essen- 



