Soil — The onion is successfully grown in many soils, and a soil that is not originally 

 conducive to its growth may readily be made productive by the application of manure. 

 Sandy and sandy loam soils are excellent. Black mucks, properly handled, are probably 

 the most favourable soils for onion growing in Ontario. The soil should be rich in 

 vegetable matter, fairly level, well drained and as free as possible from stones. A 

 soil of this nature will produce onions possessing large bulbs of excellent quality. 



Manuring and Fertilizing — Land to produce good crops of onions should be 

 manured heavily, excepting in the case of black mucks. It is a good practice to apply 

 well rotted manure, but this cannot always be secured handily. A sand or sandy 

 loam soil should receive annual applications of from 35 to 50 tons of manure per acre. 

 Black muck soils can be handled satisfactorily with the aid of commercial fertilizers 

 One Consisting of 2% nitrogen, 8% phosphoric acid, 10% potash at rate of from 

 500 lbs. to 1 ton per acre, supplemented with applications of nitrate of soda used as a top 

 dressing, gives good results. Nitrate should be applied during the growing season at 

 the rate of 150-200 lbs. per acre, spreading it between the rows. Applications should 

 be made several weeks apart. 



In some cases, onions are grown on the same soil for many years in succession. 

 Where this is practised, liming the soil once in three years is advisable. From 1,000 lbs. 

 to a ton of lime should be applied to the acre either in spring or fall. This applies 

 particularly to muck soils. 



Planting — In Ontario, onions are usually grown from seed. This seed should 

 be of unquestionable quality and germinating value. Seed should be planted in rows 

 12 to 15 inches apart. Sufficient seed should be used to produce 8 to 10 plants per foot. 

 Extensive growers use from 43^ to 6 lbs. per acre, depending on quality of seed and 

 soil. Seeds should be covered by half an inch of soil in fairly heavy soils and by one 

 inch in light soils. It is imperative that the seed drill be accurately set to sow the 

 seeds as directed. 



Cultivation — If onions are properly drilled in, thinning is unnecessary. Weeds 

 should be kept down by constant cultivation by means of a wheel hoe. Hand weeding 

 will be necessary at least once a season and oftener if the onion land is very weedy. 

 This is an expensive operation, and the freer the soil is from weeds, the cheaper the cost 

 of production. Commence cultivation as soon as the top can be seen. 



Harvesting — Maturity of the crop is indicated by a drying and falling over of 

 the tops. The roots die off at the same time as the tops, and the onion should be 

 pulled when the roots are almost entirely dead. If left in the soil after this period, 

 the onion sends out fresh roots and also starts young growth of the stem inside the 

 bulb, which causes considerable loss during storage. Onions are usually pulled by 

 hand, four rows being laid in one windrow butt to butt. They should be allowed to 

 dry for from three to six days in this position. After this, it is advisable to take them 

 in slat boxes to a shed. Topping can commence at once, and this should be done by 

 cutting off the top one inch from the bulb, using a sharp knife or a regular onion topping 

 machine, which will handle many bushels per day. The latter machine is recommended 

 where a large acreage is grown. 



The onions should then be placed in open slat boxes or on shelves in a building 

 which allows free access of air on all sides. After two or three weeks of curing they 

 are ready for market. 



Marketing — Ontario onions are marketed from Vancouver to Halifax. They 

 are shipped in bags weighing 75 lbs. and holding one bushel and a half. Small quantities 

 are handled on local markets. Grading is necessary. to command the top market 

 price. Only by careful topping, grading and shipping will the onion grower build up 

 a business that will net him satisfactory returns. Too often low prices are realized 

 not because of over-production, but owing to immense quantities of inferior quality 

 and grading being dumped on the market. 



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