184 THE ONION GROUP 



Chives are perennial onion-like plants that grow in dense 

 tufts, their interlacing roots forming a sod. The leaves are about 

 the size of straws and are the parts used for flavoring. They may 

 be sheared from the plant at any time desired, and new foliage 

 will quickly form. The plant is propagated by dividing the masses 

 of roots. This is usually done in early spring. The clumps may 

 be placed in checks about twelve inches apart each way, and culti- 

 vated both ways with a wheel hoe. If desired for use after the 

 growing season is over, the clumps may be dug late in fall and 

 placed in flats in a coldframe or greenhouse. 



QUESTIONS 



1. WTiat is the relative importance of onions as compared with other vege- 



table crops in the United States? 



2. What climatic conditions are best suited to the growing of onions? 



3. In what two distinct forms, or stages of development, may onions be 



marketed? "Wliich is the more important crop? 



4. In what three different ways may dry or ripe onions be produced? In 



wliich of these ways are most of the onions in the United States pro- 

 duced? 



5. Wliat preparatory cropping and treatment are advisable in fitting a 



piece of land for the gro^^dng of onions? 



6. What soil conditions are essential to the profitable culture of onions? 



7. Describe the preparation of the soil for sowing onion seeds. 



8. When should onion seeds be so^\ti? How many pounds of seed are re- 



quired for sowing an acre? 



9. Describe the tillage of onions. 



10. Discuss the importance of hand weeding of onions. 



11. What relation has the thinning of onions to the size of the bulbs? 



12. Describe the normal process of ripening in onions. 



13. At what stage of matiu-ity should onions be harvested? 



14. Describe the process of harvesting onions. 



15. Describe the old methods of curing and topping onions. 



16. Describe the modem method of harvesting onions as practiced by com- 



mercial growers near Cliicago. 



17. Describe the modern method of curing onions under cover. 



18. What two general types of onions are grown in America for use in the 



ripe state? 



19. Compare the two types as to size, texture, flavor and keeping qualities. 



20. What three colors of onions are recognized on the markets? 



21. What foreign onions succeed in open-air culture at the North? 



22. What are the outstanding characteristics of the Bermuda onion? 



23. In what part of America and under what conditions are Bermuda onions 



grown? 



24. Where is seed of Bermuda onions procured? 



25. What is meant by the "new onion culture"? 



