BULB 
115 CROPS 
with several hearts or cores, each of which may 
be planted and will give rise to another bulb, 
which, in its turn, will develop two or three 
more cores. The process is continued in- 
definitely. 
“Top” onions start quickly and soon give 
edible onions. If the bulb is planted out the 
following year it will send up a stalk and pro- 
duce a new crop of tops. 
To raise “sets,” seeds are sown thickly on 
dry, light ground, where they soon crowd each 
other, and by midsummer anyway, the tops die 
for lack of room, food and moisture. The bulbs, 
which should then be from one-half to three- 
quarters inch in diameter, are picked, cured and 
stored as ordinary onions are. When planted 
in the spring they start to grow again and soon 
produce eatable bulbs. 
The new early onion culture is growing 
onions from seedlings raised in the hot-bed or 
forcing house, and transplanted as soon as the 
weather permits. By this method the large, 
quick-growing Southern varieties, Gibraltar and 
Prize-taker, come to perfection in the North. 
Our season is too short for this by the ordinary 
open planting. This “New Onion Culture,” 
which is not so new, after all, except in the 
middle East, is fully described by T. Greiner, 
