1 8 ONION-RAISING. 



•onions. Even when they catalogued our American varieties, 

 the crops were miserable ones when compared with home- 

 grown varieties of the same kind raised side by side with 

 them. 



Of those grown from seed, the Large Red, Yellow, and 

 White are tlie three standard varieties in the United States. 



The Large Red is commonly known as the Wethersfield 

 onion, it having been extensively cultivated in that locality 

 at an early day in onion culture. This is commonly divided 

 into four varieties ; viz., — 



Late Large Red (see illustration) is a very large, thick, 

 late onion, attaining a diameter of from 

 three to six inches, and on the fert 

 prairies of the West sometimes eif. 

 inches. 



Second Early, which differs only in 

 size and time of ripening, being rather flatter than the large 

 sort, not so large, and coming to maturity earlier. 



The Early Flat Red is still flatter in form, smaller in 

 size, rather light-colored, and matures earliest of the three 

 sorts, — as early as the last of July. 



There is also a fine Globe variety of Early Red onion 

 (see illustration) in cultivation, which comes to maturity 

 about the same time as the Danvers 

 Early, is of good size and flavor, and in 

 :olor usually of a very bright, handsome 

 llj red. The seed of this variety is much 

 jought after by onion-growers, but is dif- 

 ficult to procure in a pure state. 



There is a very handsome late variety 

 of onion known as Southport Red Globe, which originated 

 in Southport, Conn. It is quite late, and therefore not safe 

 to plant north of Connecticut. 



Ml re 

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