MARKETING :MUCK LAND CROPS 



87 



centers, but don't make a practice of shipping to every Tom, Dick, 

 and Harry who wires high quotations. Pick out two or three men 

 and to them only ship. In a very short time, they will work up a 

 good trade for you. 



ONIONS 



Last year we learned a lesson. AVe know now that if we plant 

 every inch of ground in this country that will produce onions to 

 onions with our present methods of distribution, we shall get more 

 than we know what to do with. But we are not going to drop this 

 crop just because of last year's experience. The man that sticks 

 year after year is the man who is going to win out on onions. If 

 onions were placed before the consumer at a price that would be 

 somewhere in line with that which the grower gets, there would be 

 many more used. In Rochester the other day they were selling for 

 five cents a pound, but we can't get twenty cents a bushel at loading 

 stations. How are we going to get at this? How are we going to 

 cut out that enormous profit? Organized distribution. How to 

 go about it I am not able to present. There are men that could 

 steer us. 



A few words in regard to the curing and preparing of the onion 

 for market. To keep an onion in proper condition for storage, one 

 should not allow it to remain in the ground long after the tops have 

 all dried. Why? If you do that, it is going to do one of two things. 

 It is going to take root, or the two outside layers next the root are 

 going to rot. In the latter case, it is just as good, but its appearance 

 is not as attractive. Don't let the onion lie in the sun until it be- 

 comes burned. 



Red onions when properly harvested are one of the prettiest 

 onions we can produce. There are some markets that demand the 

 red onion, but the majority favor the yellow. If you are going to 

 store it, get it in a perfectly dry condition before you put it in the 

 storage. One of the best methods of storing is in the crates. This 

 year at South Lima, many of the onions were blighted at the wind-up. 

 It cut our crop about two hundred bushels to the acre. The onions 

 were not thoroughly cured in the center, and when the wet season 

 came, w-e had a large per cent of rot, which is hard to detect. If you 

 have that condition, do all you can to get those poor ones out, and 

 place those that are to be sold on the market in the best possible 

 condition. Every onion growler producing in carload lots should 



