42 ONION-RAISING. 



fluctuation is sometimes between two dollars and nine dollars. 

 At this date (April, 1888) good Danvers onions are bringing 

 in Boston from seven dollars to nine dollars per barrel. 

 Crops have at times been sold to be delivered in the course 

 of two months, and in that time have more than doubled in 

 price. The general truth is, that those brought latest to 

 market, being kept till spring, bring the best prices. The 

 great facilities afforded for onion-raising by the fertile soil 

 and favoring climate of the West, combined with low freight- 

 rates, have within a few years told powerfully on the Eastern 

 market. 



PRESERVING THE CROP. 

 I F IT IS the design to keep the crop for a winter market, it 

 *■ should be stored in a cool, dry place, out of danger from 

 severe frosts, — if in bulk, then not over two feet in depth ; 

 or they may be put up in barrels, which should be nicked in 

 three or four places on their sides, and one or two places at 

 each end, if headed up, and be laid on their bilge. Another 

 good plan is to store them on a lattice-work of slats at not 

 over a foot in depth. If it is the design to keep the onions 

 till spring, in my experience (and the plan is largely prac- 

 tised in Connecticut) the simplest way is to freeze them. 

 To do this, select some out-building, under which the air has 

 the least circulation, spread the onions about fifteen inches 

 in depth, leaving a vacant space of about two feet from the 

 sides of the building, which fill in with fine hay. As soon 

 as the onions begin to freeze, cover them with any kind of 

 dry. hay, to the depth of about eighteen inches. Let them 

 remain subject to as little change of air as possible (the 

 aim being to keep them from freezing and thawing) until 

 spring. When the frost is entirely out, they should at once 



