22 ONION-RAISING. 



MARZAJOLE, MAMMOTH TRIPOLI, NASBEY'S MAM- 

 MOTH AND GIANT ROCCA, 



ARE EUROPEAN VARIETIES that grow to a mammoth size in 

 Southern Europe, where for their mild flavor they are 

 held in high esteem. Raised in this country they are of a 

 milder flavor than our common sorts, but, though they grow- 

 larger, do not attain to the size they acquire in Europe, and, 

 though excellent for use in a green state, are not good as 

 keepers. 



There are usually the distinctions I have here stated be- 

 tween the late and early varieties ; but sometimes drought 

 and other causes will almost destroy these distinctions, ripen- 

 ing the very early and medium early sorts at the same time. 



WHAT ONIONS SHALL I RAISE? 



I_r AVING DESCRIBED the standard varieties, a beginner may 

 * ^ query in his mind as to what variety would be most 

 profitable and most reliable for him to cultivate. 



The Danvers onion is the handsomest shaped, yields as 

 much as any other sort, and more than any of the flat va- 

 rieties, per acre. It is an onion very popular in the Eastern 

 market, and in Eastern Massachusetts is raised to almost the 

 exclusion of any other variety. The Large Red onion is 

 quite a favorite in the West, and is considered by some deal- 

 ers to be the best variety for shipping purposes ; though the 

 Danvers is also shipped largely. Those who live in the lati- 

 tude where the onion is difficult to mature from the seed in 

 one year, affirm that the Red onion will mature farther south 

 than any other variety. 



After all, whatever suggestions may be offered, the local 



