ONIONS. 18S 



plant an acre. One quart will be sufficient for the 

 kitchen-garden. 



The gardener usually sells his crop in the green 

 state ; it will be ready for market about the middle 

 of June. The Onions are pulled, carried to the mar- 

 ket-liouse, washed, and then bunched — in different 

 sized bunches, if intended for different markets. For 

 New York, from six to eight Onions are tied in one 

 bunch : while for Newark, N. J., only three, and 

 these bring from one dollar and fifty cents to two 

 dollars per hundred bunches. 



Onions, .when grown in this way, are taken off in 

 time to plant Celery or Spinach in the same ground. 

 They will pay a profit of two to three hundred dollars 

 an acre. They are a ^cry sure crop, seldom failing 

 when the ground is rich and the "sets" small at the 

 time of planting. They can be grown from "sets" 

 for Winter use, and kept the same as when produced 

 from seed. Many of the most successful gardeners 

 always select the best shaped Onion bulbs, to save for 

 seed ; by following this plan, there are no disappoint- 

 ments about seed not coming up well, and no getting 

 a variety not true to name. 



Seed Onions are kept through the Winter in the 

 same way as recommended for market Onions. 



Early in the Spring, the Onions for seed are set 

 out in a piece of rich ground ; two feet between the 

 rows, two inches deep and six inches apart in the row. 

 When the seed-stalks blossom, they sometimes need 

 to be supported, to prevent them fr(;m falling over. 

 The seed will be ripe in July, when the "heads" are 

 cut off, placed on a tight floor, and when dry, thrashed 

 out. 



