New Principles of Gardening. 
6. The Parts for Ufe. 
The young Seedlings when as ‘large. as a Wheat Straw for 
Sallets, and the Bulbs or Roots for Sauce, when full grown. 
N. B. That the kinds of Onions worth the Gardiner’s Care 
is the Spanzfb Onion, which is generally very large, and {weet ; 
and the Strasbourg Onion, whigh, is more eaeiee and keeps 
much jones! than the former. - : B39 | 
Nee MPF Doe He ahi Ufe. : 
The Quantity of young Onions in a Sallet, fhould be equal 
to two thirds of any one fort of Herb contained in the Saller, 
and the Bulbs or Roots for Sauce at Pleafure. 
ot 's, | Their Cultiv vation. of 
—-Onrons are belt cultivated in rich Soil, pt are 1 fh at 
the end of February, or beginning of March, and when they 
are almoft large enough to draw for Salleting; they muft be 
houghed out, at about two Inches and half, or three Inches 
apart, and when fit for Salleting may be drawn for Ufe, leav- 
ing thofe which you intend for a Crop, at five or fix Inches Di- 
ftance from one another, and by fo doing, you will havea plen- 
tiful Crop, and very large, which they cannot be, when left 
nearer to each other, as iscommon amongft many. 
In fowing of Onion Seed ibe careful in allowing Seed 
enough, for it is of {uch a Nature, that there is feldom more 
than one Seed in five that is found. Therefore when you fow 
{paringly, you are very often difappointed of a full Crop, which 
66 
is cafily prevented, by allowing a fufficient Quantity of Seed 
at firft fowing. 
When your Onions are about three Quarters grown, it is 
ufual to prefs down their Tops quite flat to the Ground, to 
prevent them from robbing the Bulbs of their proper Nou- 
rifhment, and hinder their being very large, and as often as 
they rife, they muft be preffed down again till‘the Root has 
done growing, which is known by the Leaves changing their 
Colour, at which Time they muft.jbe pulled up, and laid sin 
Parcels to dry in the Sun, being turned every Day, till very 
dry; and then taking them away, lay them thinly on the Floor 
of a Greenhoufe, oe. to dry more thorowly, which when 
K done, 
