ONION. 123 



mand, those scarcely larger than Marrowfat peas being 

 preferred by gardeners to a larger size. 



They must be kept scrupulously clean, and if the 

 growth is over-rank the tops must be pressed down by 

 rolling, or otherwise, to cause the roots to " bulb." 

 When the tops are partially dry, cut or shear them off, 

 lift the sets by running a trowel under them, casting into 

 a No. 3 sieve, by which the earth can be removed. Ex- 

 pose them for a few days to the sun and air, covering at 

 night. When fairly dry, store in lofts, three or four 

 inches thick, and upon the approach of cold weather place 

 them in heaps and cover with mats or straw. 



When needed for sale or use, run them once or twice 

 through the fan-mill. They should not be moved or 

 handled while in a partially frozen state, nor kept long in 

 bulk after the cold weather is past. 



Seed, Onions for seed are grown in the same manner 

 as for market, and may be stored and wintered over as 

 directed for sets. 



They are, however, when full grown, more easily injured 

 by hard freezing than the sets, consequently a warm place 

 must be selected, and more protection be given, especially 

 with the White Portugal, which is very susceptible of in- 

 jury from freezing. The selections should be made in 

 accordance with the form, color, and general distinguishing 

 points of the variety, and a few extra choice specimens be 

 planted for stock seed. The soil in which to grow onion 

 seed should be moderately rich, but if over-abundantly 

 manured, the blossoms are liable to blight and no seed be 

 produced. 



As soon as the ground can be worked in the spring, 

 plow and harrow thoroughly, turning under a light dress- 

 ing of manure, unless it was well manured the previous 

 season. Plow furrows six inches deep and three feet 

 apart, in which set the onions four to six inches apart, and 

 cover with a hoe. Onions for seed may be planted in the 



