MODERN METHOD OF HARVESTING 



171 



sides of four-inch strips. The crates are filled barely level with 

 the tops of the sides, so that when they are stacked one above 

 another there is at least an inch of air space between the onions 

 in one crate and the bottom of the crate above. This provides 

 for a free circulation of air and aids greatly in the curing of the 

 onions. Within a few hours after the crates are filled in the 

 field they are hauled to the curing shed. This is simply an open 

 shed with the gables boarded down only as far as the eaves, if 

 at all (Fig. 109). Here the crates of onions are stacked in tiers 

 nearly to the top of the shed. A space thirteen inches wide is 

 left between every two tiers. This provides for ventilation between 

 the tiers, and also allows space for temporary staging of twelve- 



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inch boards, which enables the workmen to stack the crates to 

 any desired height. The onions may remain in the curing shed 

 until there is danger of freezing. Then they must be either 

 marketed or placed in winter storage. 



In the absence of a curing shed and onion crates, a considerable 

 quantity of onions could be cured in a corn crib, if one were avail- 

 able. The onions should be spread over the floor of the crib in a 

 layer not over three or four inches deep. If there are more onions 

 than enough to cover the floor, false floors about one foot apart 

 could be put in, and thus the capacity of the crib greatly increased. 

 On a small scale onions may be spread out in a thin layer in almost 

 any dry place where the air will circulate freely through them. 

 Unless thoroughly cured, onions will not keep. 



