TOPPING 169 



for winter (Fig. 106). Following the shriveling of the necks in 

 normal ripening, the leaves gradually turn yellow, and finally the 

 tops become dry and brown if the onions are not pulled before 

 they reach that stage. However, it is usually best to begin the 

 harvest as soon as the tops have fallen over and begun to turn 

 yellow. This insures getting the onions harvested while they are 

 in good condition, and avoids the risk of their starting a second 

 growth in case of hea\^ rains following their ripening. If onions 

 start into a second growth after once ripening, their keeping quality 

 is forever ruined, and they are fit only for immediate use. 



If the soil is dry and hard when the onions are harvested, it 

 is sometimes an advantage to loosen the bulbs by running along 

 the row with an '^ onion harvester " attachment on a wheel hoe 

 (Fig. 107). This is a U-shaped piece of steel that passes under the 

 bulbs and loosens the soil about them so that they can be much 

 more easily pulled. If the soil is loose at harvest time, the use 

 of this machine is unnecessary. The bulbs are 

 simply grasped by the tops and pulled out, or any 

 deep-seated or tenacious specimens may be 

 caught by the edge of the bulb itself and 

 pulled sideways. 



Curing. — The old method of handling the 

 onions at harvest time was to place them in 

 windrows in the field as they were pulled (four ^^^ lor— Onion 

 rows of onions usually making one windrow) and {"""/^^"gS^o "^^^"^^°^ 

 allow them to cure in the sun for one or two 

 weeks. In case of rain while curing, the onions were occasionally 

 turned with a wooden rake to insure their drying out on all sides 

 and to prevent their taking root in the moist soil. This method of 

 handling results in more or less discoloration of the bulbs in case 

 of rain, and even considerable loss due to rotting and sprouting if 

 the rains are abundant (Fig. 108). In the absence of rain, there 

 is sometimes serious loss due to sun-scald of the curing bulbs 

 in excessively hot weather. White onions are especially difficult 

 to cure in the field, and for this reason their curing under cover 

 has been often advocated and sometimes employed, even when 

 other sorts were cured in the field. 



Topping. — In the old method topping was usually deferred 

 until after the curing was completed. When onions were taken 

 up from the windrows, or sometimes later, the tops were pulled 

 off by hand or cut off with shears or a knife. The top was sup- 



