M 



FERRY & CO 



DETROIT, MICH. 



49 



ONION 



The Onion is one of the most extensively used of all vegetables. It not only contains considerable nutriment and has valu- 

 able medicinal properties, but is most useful in counteracting the bad etfects of sedentary life. The disagreeable odor it im- 

 parts to the breath may be avoided in a great measure by thorough cooking, or by eating a few leaves of parsley. 



In onion culture, thorough preparation of the ground, careful sowing and the best of after culture, though essential for a 

 full yield, will avail nothing unless seed of the best quality be used. Given the same care and conditions, the product from two 

 lots of onion seed of the same variety but of different quality may be so unequal in the quantity of merchantable onions that it 

 would be more profitable to use the good seed though it cost twenty times as much as the other. Our equipment and ex- 

 perience enable us to produce onion seed that is unsurpassed. The seed we offer is the best obtainable. 



Although onions are often raised from sets and from division, by far the best and clieapest mode of production is from seed. 

 The facility loith ivhich seed is sown and the superior bulbs it produces, recommend it for general use. 



As early in spring as ground can be worked, sow in rich soil, thoroughly pulverized and leveled, in rows twelve to fifteen 

 inches apart, covering one-half inch deep. When the plants are well up, cultivate and keep free from weeds. The young plants 

 may be thinned about one inch apart in the row. When grown for bunching, the rows can be made as close as ten inches. 



For very early crop in northern latitudes, sow seed in cold-frame in February and transplant when large enough to handle 

 readily. The same location may be used fur a succession of years if the ground is kept rich by applications of well rotted ma- 

 nure or other sviitable fertilizer and is thoroughly worked at proper intervals. Where climate permits seed may be sown early 

 in winter. If onions are to be grown for the market the following suggestions should be given careful consideration: 



HOW TO RAISE ONIONS FOR THE MARKET 



THE SOIL. We prefer a soft, dark sandy loam, not too fine. 

 This is much better if it has been cultivated with hoed crops, 

 kept clean from weeds and well manured for two years pre- 

 vious, because if a sufficient quantity of manure to raise an 

 ordinary soil to a proper degree of fertility is applied at once, 

 it is likely to make the onions soft. The same result will follow 

 if we sow on rank mucky ground or on that which is too wet 

 and it is impossible to raise either a large or profitable crop on 

 stiff clay, very light sand or gravel. 



PREPARATION, Onions respond well to very liberal ma- 

 nuring. As much as forty loads of stock manure well com- 

 posted or one ton of high grade commercial fertilizer per acre 

 may be applied to good advantage. The stock manure should 

 be spread and worked into the top soil in the fall but if com- 

 mercial fertilizer is used it should be distributed and 

 thoroughly worked into the top soil after plowing in the spring. 

 A liberal use of potash is very beneficial to the crop especially 

 when raw manure is used or if the soil is rank and mucky, as 

 potash reduces the tendency to scallious or coarse necked 

 bulbs. The top soil should be cleared of everything that will 

 interfere with the best possible work Avith drill and wheel hoe. 

 The whole ploughed soil should be well pulverized and worked 

 with tools that leave the surface smooth and compact. 



SOWING THE SEED. This should be done as soon as the 

 ground can be made ready and can be done best by a hand 

 seed drill. This should be carefully adjusted to sow the desired 

 quantity of seed about one-half' inch deep. The quantity 

 needed will vary with the soil, the seed used and the kind of 

 onions desired. Thin seeding gives much larger onions than 

 thick seeding. Four or five pounds per acre is the usual 

 quantity needed to grow large onions. We prefer a driU that 

 sows a very close row. 



CULTIVATION. As soon as the young plants can be seen 

 in the rows give a shallow working either with rake or some 

 other tool that pulverizes well the whole top soil. Many onion 

 growers consider about one inch apart as a perfect stand. Work 

 the crop again ii a few days with a hoe or tool that cuts the 

 ground over, tnis time as closely as is possible to the row 

 without injury to the young plants; follow as quickly as 

 possible with a thorough hand weeding keeping in mind that 

 a very small weed today is a large one next week. The ground 

 should be cultivated once a week if possible and any remaining 

 weeds pulled out by hand every two weeks. For best results 

 these operations should be continued until the crop occupies 

 the ground. 



GATHERING. As soon as the tops die and fall the bulbs 

 may be pulled and raked into small open windrows, turning every 

 few days with a rake. At convenience cut off the tops half an 

 inch to an inch from the bulbs and very soon afterward the 

 bulbs may be picked up in crates and piled loose under cover. 

 The large onion growers use a puller attachment to the wheel 

 hoe that runs under the row of onions and lifts the bulbs. 

 Where help can be procured readily we find it much cheaper to 

 top the onions with a rough edged case knife and rake away 

 the tops before pulling. 



It will not do to store onions in large piles or masses, par- 

 ticularly in warm weather, or if they are the least moist, but if 

 perfectly dry when gathered and stored in crates, they can be 

 kept in fine condition till spring. The best way is to keep them 

 dry, giving bottom ventilation if possible, and at a uniform tem- 

 perature of about 33° to 34° Fr. 



T? M. 1? 1 n J Sometimes called Extra Early Flat Red. Although the first of the red sorts to ripen, the bulbs are 



tLXtra Harly Ked firm and keep remarkably well fur so early a variety. It is a very hardy, medium sized, flat variety that 



yields well and is very uniform in shape and size The skin is uniformly rich purplish red and moderately strong flavored. It 



comes into use about a week or ten days earlier than Large Red Wethersfield. The flesh is white with tinge of light purple. 



The variety succeeds in cool soils. It is very desirable for early market use. Fkt. 5c; Oz. 25c; 2 Oz. 40c; Vi Lb. 75c; Lb. $2.25 



Large Red Wethers- 



ilf\ii ^^^^^ ^^ *^^® stand- 

 inciu ^Yd red variety and 

 a favorite onion in the 

 east, where immense 

 crops are grown for 

 shipment. It is very 

 extensively grown for 

 home garden use as 

 well as the market. 

 The bulbs are large 

 and are flattened yet 

 quite thick. The skin 

 is deep purplish red. 

 The flesh is light pur- 

 plish white, moderate- 

 ly fine grained, rather 

 strong but of pleasant 

 flavor. The variety is 

 very productive, one 

 of the best keepers and 

 very popular for gen- 

 eral cultivation. This 

 medium early or main 

 crop variety does best 

 on rich, moderately dry 

 soil but on low muck 

 land it is more apt to 

 form large necks than 

 the Danvers. There is 

 no better sort for poor 

 and dry soils. Pkt. 5c; 

 Oz. 20c; 2 Oz. 35c; 

 y^ Lb. 60c; Lb. ftZ.QO 

 Extra Saruy Rep 



