434 KITCHEN GARDEN DlSPLAVLl?, 



ing till Winter and Spnng, coniinuing in good 

 perfeflion many months ; and therefoie HiouUi 

 always be cultivated plentifully for a principal 

 crop, as being very delirable at all Ivafons for 

 thefupplyof afamily, and moll ofeful in Vi.rious 

 culinAry purpofes, as well as to eat raw occa- 

 iionally, in cheir diiTerent Hates of growth. 



The main crops are fowcd in the Spring, 

 end of February or in March, not later than the 

 beginningormiddle of April. Allow them fome 

 bell ground in an open coinpartment,and ifuell 

 manured with rotten dung, it will be of much 

 advantage. The ground may either he laid 

 cut in four feet or four and a half wide beds, 

 or remain in a continued plat. Sow the ieed 

 moderately thick, broad-cail on the furface, 

 and raked in evenly : the plants to remain where 

 fowed, and when advanced three or four inches 

 an growth, in May and June, the main crops 

 defigned to Hand for full bulbing, should be 

 thinned and cleared from weeds, performed 

 either by hand, or fmall hoeing with a fmalf 

 one-hand hoe two inches broad; or in want 

 of an hoe, have an old table-knife, bent an 

 inch and a half r.t the end ; thinning out the 

 onions about four or five inches apart, and 

 cut up all weeds. After this, in the advancing 

 growth of the plants, keep them very clear 

 from weeds, by occafional hoeing, or pulling 

 the weeds up according as they appear. The 

 plant? will continue in advancing growth till 

 Auguft, when they will be fully grown iji 

 large bulbous roots', which;, when the leaves 

 begin to decay, having then done growing. 



ihould 



