SECT. XV. OF ESCULENTS* 2£9 



The true fcalllon is got quite out of cultivation, 

 having given way to the Welch onion ; as alfo to the 

 other forts, that are made milder fisBfcm of, by plant- 

 ing early in fpring, thofe that fprout in the houfe, 

 which quickly grow. Set them in drills fix inches 

 afunder, and two inches apart in the drills. 



For the principal crop of onions, fow the Strajlurgk 

 or any other, towards the end of February, or foon 

 after, though anv time in March may do, for it is 

 clefireable to ftlUn froft : Let the foil be rich. The 

 earlieit crops (of courfe) produce the largelt bulbs. Aa 

 loon as they will bear it, (perhaps in five or fix weeks,) 

 let them be thinned either by hoe or hand, to an inch 

 or two apart, and twice afterwards, till each root has 

 full four inches fquare of ground to grow in. 



Onions will trarjplant when five or fix inches high, 

 taking care to give water immediately, which repeat; 

 but the foil to which they are removed fhould be rich 

 and well broke. In this way, thofe whofe crops have 

 failed may be fupplied from other gardens. If any 

 onion feed is fown, that comes directly from Portugal 

 or Spain, it will be very large the firft year, and Ihould 

 have fix inches room allowed them to bulb finely. 



Crops ot onions fhould be kept very clean trom weeds, 

 and it would be of advantage to water them once or 

 twice a week in dry weather. In July or Auguft, when 

 the leaves begin to dry at the ends, fhrink and turn 

 yellow, let them be bent down clofe to the ground, 

 with the foot, rake, or back of a fpade rather hard. 

 In about ten days after, let them be drawn in dry 

 weather, and laid to harden by the fun, turning them 

 every two or three days for a fortnight. Houfe them 

 clean and dry, into neither a warm, nor damp, but 

 clofe room; laying them thin, frequently looking 

 them over in the winter to pick decayed ones ©ur, 

 which would damage the reft; But onions are befl kept 

 Jirung and hung up. 



Parsley, 



