l82 



air for several days and stirred occasionally with a 

 wooden fork or rake to facilitate drying. 



White bulb varieties must be gathered immedi- 

 ately in slat crates and placed under cover where 

 they will be protected from sun and rain, but ex- 

 posed to a free circulation of air. After being 

 thoroughly aired the tops are removed by twisting 

 ■or clipping with the ordinary sheep shears. Twist- 

 ing is usually to be preferred and is not so likely to 

 be the cause of the soft or neck rot finding its way 

 into the bulb. Onions are generally stored in frost- 

 proof houses in slat crates. They are sometimes 

 spread to the depth of three or four inches on trays, 

 or placed in bags. Crates are considered, how- 

 €ver, much more satisfactory, because they occupy 

 the space to better advantage and afford a much 

 freer circulation of air. An abundance of ven^ 

 tilation must be provided, both at bottom and top 

 of storage, in such a manner that a thorough circula- 

 tion of air is assured. The bottom inlets are frequently 

 carried well toward the center of the building in order 

 that cold air may be carried directly to that part of the 

 storage most likely to need it. The best tempera- 

 ture for storage is usually considered to be from 

 34°to 36°. Dryness is an important factor to be 

 remembered. In the far northern regions where 

 continuous freezing is the rule throughout the win- 

 ter, the onions are sometimes stored in such a man- 

 ner that they become thoroughly frozen, but are 

 protected from thawing out until spring. Frequent 

 freezing and thawing would, of course, be destruc- 

 tive. 



Under field conditions in the South a different 

 type of onion is grown, known as the Spanish or 

 Bermuda. This onion is larger in size, milder 



