bulb. As the onion develops these spots open, 

 exposing the dark powdery spores of the fungus. 

 The tops wither and die, frequently followed by a 

 withering and drying of the bulbs. Good field sani- 

 tation affords the only satisfactory control of this 

 trouble. All the refuse from the field should 

 be carefully gathered and burned after the crop 

 has been harvested. A strict system of rotation 

 should be followed, allowing three or four years to 

 intervene between crops. The transplanting method 

 largely avoids this difficulty if the seedlings are kept 

 clean before transplanting is done. 



The experiment stations of Connecticut and New 

 York have demonstrated that lime and sulphur in 

 equal parts sown in the drill with the seed largely 

 reduced the trouble. At the Ohio station a formalde- 

 hyde drip, made at the rate of one pound of formalde- 

 hyde to 30 gallons of water, applied to the seed and 

 soil at planting time by means of a drip attachment 

 to the seed drill, and using about 150 gallons of the 

 solution per acre, was likewise effective in control- 

 ling this trouble. 



The heart rot is a bacterial trouble attacking all 

 types of onions and usually appears in storage. It 

 seems to be largely caused by careless and rough 

 handling in topping and storing. All implements 

 used in this work should be frequently and thor- 

 oughly disinfected. The spread of the trouble in 

 storage may be prevented by fumigation with for- 

 maldehyde gas. 



Danvers is the yellow variety most largely grown. 

 Southport Yellow Globe is also popular in many sec- 

 tions. Wethersfield is a popular red onion, shipping 

 and handling especially well. Red sorts are in better 

 demand in markets of the middle west than in other 



