HOCKINGS' GARDEN MANUAL. 



43 



cropping the same ground successively with the same 

 plant. In order to ensure a good crop, the ground 

 should have a deep digging in the summer, with a 

 good supply of manure, laying the ground up as rough 

 as possible. In February give the ground a good dres- 

 sing of soot and ashes, and dig it over, breaking all the 

 lumps. Throw it up into beds of convenient width, and 

 sow pretty thickly in drills one foot apart and one 

 inch deep. Tread the seed firmly down, and cover 

 nicely with a rake. The crop must be kept clean by 

 frequent hoeings, and the surface of the ground loose, 

 but not disturbed too deep. 



Transplanting : When the plants are about six 

 inches high, transplant into beds similarly prepared 

 into rows fifteen inches apart and eight inches apart 

 in the rows. In transplanting be careful only to 

 insert the root, as deep planting prevents a proper 

 development of the bulb. When the leaves begin to 

 turn yellow, bend down the tops just above the bulb, 

 to facilitate ripening. 



Sowings have been made in September in the 

 neighborhood of Brisbane, with the most satisfactory 

 results. At that season of the year the growth would 

 be rapid and uninterrupted, provided the soil was 

 suitable and the weather showery. 



Soot, sea sand, salt, guano, and charred rubbish 

 are good special dressings for the surface of onion beds, 

 applied at least a week before sowing. 



The Tree Onion is very useful in gardens in the 

 interior, as, a few bulbs being secured, a crop is almost 

 sure, whether the soil be rich or poor. The ground 

 should be well dug, liberally manured, and trod firm. 

 Choose the largest of the top bulbs ; press these down 

 firmly to the line at six inches apart. The rows may 

 be a foot apart. Cover the whole over with three or 

 four inches of charred rubbish, charred turf, light rich 

 soil, or sandy road scrapings. When the heads run up, 

 stakes should be put in at about a yard apart on each 



