286 VEGETABLE GARDENING 



or 8 inches, the usual plan, and (2) by driving stakes 

 at the ends of the rows and at frequent intervals and 

 then stretching cheap twine on either side. When ma- 

 ture or ripe the heads turn yellow. At this stage they 

 should be removed promptly with 6 to 8 inches of the 

 stalk before any seed is lost. As the tops do not 'ripen 

 at the same time, it is necessary to make several cuttings 

 to prevent loss. A tight vessel, or basket with a cloth 

 lining, should be used in collecting the seed. The tops 

 are spread in an airy room with a tight floor until dry 

 enough to separate with a flail or by other means. Win- 

 nowing will remove most of the chaflf. The seeds may 

 then be placed, a few pounds at a time, in a vessel of 

 water. The heavy seeds, which sink, are saved, while the 

 light ones and the remaining chaff are poured off. After 

 thorough drying and curing, the seeds may be stored 

 in any dry room. 



533. Soil preparation. — The method of soil preparation 

 will depend mainly upon the character of the soil, and 

 the crops previously grown. Fall plowing is often an 

 advantage, especially for pastures, heavy sods, muck 

 lands and clay loams. A favorite practice before plant- 

 ing any field in onions for the first time is to grow the 

 previous year a crop, such as potatoes or corn, which 

 requires thorough cultivation. Coarse stable manures 

 may also be used the year before planting onions. Such 

 a course of treatment will rid the land of troublesome 

 weeds and increase the supply of humus. Rotation is 

 highly desirable, as it is a means of reducing loss from 

 fungous diseases and insect, pests and of maintaining 

 proper soil conditions. Other vegetables, as spinach, 

 celery, beans, lettuce, etc., may be used with profit. The 

 selection of the other crops in the rotation must be de- 

 termined by market, soil, moisture, climate and labor 

 conditions. 



Whatever crops are grown previous to planting on- 



