34 



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 near spring, bring the best prices. 

 The great facilities afforded for onion raising by the fertile 

 soil and favoring cHmate of the West, will doubdess in a few 

 years tell powerfully on the Eastern market. 



PRESERVING THE CROP. 



If 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, in bulk, but not over two feet in depth. Onions 

 will bear a temperature of 28 degrees without injury, or any 

 degree of cold if kept frozen till the final thawing when in 

 bulk. It is a good plan to let them rest in a lattice work of 

 slats on the sides and bottom of the building, that the air 

 may circulate through them. If kept in barrels, these should 

 not be headed, and should have two or three openings made 

 \\dth a hatchet or large auger in the sides near the bottom. 

 If it is designed to keep the onions till spring, the cheapest 

 and best way is to freeze them. To do this, select the north- 

 west portion of some out building under which the air does 

 not circulate, spread the onions about one and a half feet in 

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

 of the building, let them get thoroughly frozen, then cover 

 them closely with an old sail, or any cloth, to keep the hay 

 from mixing with them, and spread the hay two feet or more 

 in depth above the covering; also pack fine hay closely 

 between the heap and the sides of the building. Here let 

 them remain untouched until the frost is entirely out, when 

 they should be spread at once, well aired, and turned care- 

 fully and often until thoroughly dried. 



If the onions in the fall are not well ripened, or if a larger 



