Dry Onions 



151 



dry and free from earth when they are sent to market or 

 put into winter storage. Curing under cover is more ex- 

 pensive than curing in the field, but it usually gives 

 brighter-colored bulbs and is to be advised Avhen one caters 

 to a special market. 



The tops must be removed. It is customary to pull the 

 onions before the topping is done. Three or four rows of 

 onions are thrown into one, making a small windrow. 

 After they have cured for two or three days, the tops are 

 removed with strong shears, or usually with a shoe-knife. 

 The tops are cut about one-half inch above the bulb. If 

 they are cut shorter than this the bulb is likely to rot or 

 shrivel, and if they are cut much longer it has an untidy 

 appearance. The top should be cut off clean, leaving no 

 ragged ends, and care should be taken not to tear the cov- 

 ering of the bull) itself. Some growers cut the tops from 

 the bulbs before the crop is harvested. This may be done 

 if the tops have died naturally. It is usually rather more 

 expeditious than the other way. The bulbs are pulled by 

 hand or a potato- 

 fork; but in large 

 areas an attachment 

 is rigged to a culti- 

 vator to cut under 

 the onions and lift 

 them out. 



If the crop is un- 

 even, as will usually 

 be the case, it is advisable to grade the bulbs if the best 

 prices are to be secured. All small, inferior, misshapen 

 bulbs are removed, and also those of unusual color. A good 



Shed in ^-hich onions are stored temporarily. 



