316 GARDEN FARMING 



seedlings have reached the thickness of a straw, and should leave 

 the plants from I to 3 inches apart, according to the soil, the size 

 of the bulbs, and the variety grown. This work must be done by 

 hand, and can be greatly facilitated by any one of the forms of 

 weeders shown in figure 8, page 38. Sometimes curved knives 

 are employed, men and boys passing along the rows on their 

 hands and knees, and cutting out the superfluous plants, leaving 

 one or two in a place. If the plants are strong and large, only one 

 is left at each place ; if more than one is left, a second thinning 

 is usually desirable. 



With the crop grown from seed sown in the open it sometimes 

 happens that the bulbs fail to mature as early as is desired. Some- 

 times the tendency is to produce thickened, or scullion, onions. 

 When this is the case a light roller, made of thin boards or laths, 

 is rolled over the field to break down the tops of the onions, bend- 

 ing them near the crown of the bulbs. A light, empty barrel will 

 also answer the purpose. This operation checks the growth of the 

 top and causes the nourishment to go to the bulb and stimulate 

 it to more rapid growth. This practice also hastens ripening and 

 will make it possible to market the crop earlier. 



Harvesting. When from 60 to 80 per cent of the onions have 

 ripened, ripeness being indicated by the turning brown and 

 breaking over of the tops, the crop is sufficiently matured. All 

 should be pulled and thrown into windrows, about 4 rows forming 

 a windrow. 



Pulling. Onions grown on an extensive scale are seldom pulled 

 by hand. A common method is to equip a double-wheeled hand 

 hoe with a U-shaped cutting blade, which can be passed along the 

 row to cut the roots of the bulbs and at the same time slightly 

 lift them. The bulbs are then raked into windrows to cure. If 

 the weather is fair and the sun is not too bright, the onions will 

 cure in from six to ten days. It may be necessary, however, to 

 stir them lightly with a wooden-tooth rake from time to time, 

 but this should always be done with great care so as not to bruise 

 the bulbs, for this would result in early decay. If white onions 

 are grown, greater care must be taken in this operation not to 

 bruise the bulbs, for they are more tender than are the yellow 

 and the red varieties. 



