THE ONION 



79 



DIGGING ONIONS WITH 

 A HAND HARVESTER 



first layer snugly against the end of the crate, and 

 those of the next against the division board, an 

 inch space is left between each 

 layer of onions. This space 

 affords ventilation and prevents 

 heating. 



Matured bulbs or large 

 onions are left in the field until 

 most of the necks (don't v^ait 

 for all) v^ither, turn yellow, and 

 the tops fall over ; then they are 

 pulled by hand or dug out (see 

 picture) with a U-shaped "onion- 

 harvester" attachment which is 

 made for wheel hoes, thrown into 

 small windrows (three or four 

 rows in one), and allowed to dry 

 and cure for several days (if the weather is wet, 

 the curing may have to be done in shed or barn). 

 Then, with shears or knife, the tops are cut off 

 about half an inch above each bulb (see illus- 

 tration) ; cutting too close rots the onion, too 

 long looks untidy. They may now be gathered up, 



graded into dif- 

 ferent sizes, 

 packed in venti- 

 lated baskets, 

 barrels, crates, 

 etc. (as your mar- 

 ket demands), 

 and sold ai once. 

 Or they may be 

 stored (accord- 



' TOPPING." THE TOPS ARE CUT OFF ABOUT dirCCtionS 

 HALF AN INCH ABOVE EACH ONION OYl pagC 8o). 



