small, or in any way unprofitable for marketing. A seed shoot 

 may be unifomily expected from each onion ; but as this 

 greatly deteriorates the quality of the Rareripe, making it 

 tough and woody in structure, it should always be cut off. If 

 cut off before the swelled growth appears, (a striking charac- 

 teristic of the onion family and a proof of the skill of the 

 Di\dne .\rchitect, in strengthening by so simple a process the 

 tall, thin stalk designed to support the hea\y seed head.) it 

 will again shoot up ; wait, therefore, until this swelling begins 

 to show itself, and then cut below it, and no more trouble 

 from this source will ensue. The smaller the onions planted 

 as Rareripes, the handsomer will be the crop, — the very small 

 ones producing each one handsome round onion, while the 

 large ones produce two or more which are irregular in form. 



POTATO ONIONS, TOP ONIONS AND SHALLOTS. 



Potato onions, (see engraving.) 

 Top onions and Shallots are thought 

 by some to have originated from the 

 common onion. It is certain that 

 at times all three of these varieties 

 are sported by the common onion. 

 In a large field of seed onions, occasionally small onions will 

 be found, growing in place of seed, and these onions when 

 set out the ensuing spring will vegetate and develop readily, 

 but they Vvill not always in turn yield the hke, /. e., Top 

 onions. 



Potato onions, or multiphing onions, as they are some- 

 times called, are a thick, hard-fleshed varietv% very mild and 

 pleasant to the taste, and tender if eaten soon after gathering, 

 but they grow to be tough as the season advances. They 

 are poor keepers, unless spread yctv thinly in some dry 



