THE ONION. 09 



a regular, globular group, or urnbel. The seeds ripen in 

 August. They are deep blue-black, somewhat triangular, 

 and similar in size and form in all the varieties. An ounce 

 contains about seventy-five hundred seeds, which retain 

 their vitality two years. 



Soil and Cultivation. The Onion requires a light, 

 loamy, mellow soil ; and, unlike most kinds of garden or 

 field vegetables, succeeds well when cultivated on the same 

 land for successive years. With the exception of the Top 

 and the Potato Onion, all the varieties are raised from 

 seed. Previous to sowing, the ground should be thoroughly 

 spaded over or deeply ploughed, and the surface made 

 smooth and even. The seed should be sown as early in 

 spring as the soil may be in good working condition. 

 Sow in drills fourteen inches apart, and half an inch in 

 depth. When the plants are three or four inches high, thin 

 them to two inches asunder ; and, in the process of culture, 

 be careful not to stir the soil too deeply, or to collect it 

 about the growing bulbs. The onions will ripen in August, 

 or early in September ; and their full maturity will be indi- 

 cated by the perfect decay of the leaves, or tops. The bulbs 

 may be drawn from the drills by the hand, or by the use of 

 a common garden-rake. After being exposed for a few 

 days to the sun for drying, they will be ready for storing 

 or the market. 



Preservation. The essentials for the preservation of the 

 bulbs are a low temperature, freedom from frost, dryness, 

 and thorough ventilation. 



Seed. For the production of -seed, select the ripest, 

 firmest, and best-formed bulbs ; and, in April, transplant 

 them to lines two feet and a half or three feet distant, and 

 from nine to twelve inches apart in the lines, sinking the 

 crowns just below the surface of the ground. 



An ounce of seed will sow two hundred feet of drill, and 

 three pounds are usually allowed to an acre. 



Varieties. Few of the numerous varieties are cultivated 



