FERRY & CO 



DETROIT, MICH. 



47 



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 effects 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 notliing 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 nuiy be so unequal in the quantity of merchantable onions that it 

 wotild 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. 



AWioxigh onions are often raised from sets and from division, bij far the he^t and cheapest mode of production is from seed. 

 The facility tvith which seed is soicn and the superior bulbs it produces, recom iin'nd it for genend use. 



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

 inches apart, covering one-iialf inch deep. When the plants are Avell up, cultivate and keep free fi-om weeds. The young plants 

 may be thinned about one inch apart in the row. When grown for bunching, tlie rows can l)e made as close as ten inciies. 



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

 readily. The sanie location may be used for a succession of years if the grovind is kept rich by appUcations of well lotted ma- 

 nure or other stiitable 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 careftil consideration; 



HOW TO RAISE ONIONS FOR THE MARKET 



THE SOIL. W^e 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 raniv nuicky ground or on that which is too wet 



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 povmds per acre is the usual 

 quantity needed to grow large onions. We prefer a di-ill 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 



and it is impossible to raise either a large or profitable crop on other tool that pulverizes well the whole top soil. Many onion 



stiff clay, very light sand or gravel. 



PREPARATION. Onions respond well to very liberal ma- 

 nuring. As nuich as fort}' loads of stock manure well com- 

 posted or one ton of high grade commercial fertihzer per acre 

 maj' be applied to good advantage. The stock manure shotild 

 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 scallions or coarse necked 

 bulbs. The top soil should be cleared of evei-ything that will 

 interfere with the best possible work with 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 adjtisted to sow the desired 

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



growers consider abotit one inch apart as a perfect stand. Woi 

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

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

 withotit injury to the young plants; follow as c.uickly as 

 possible with a thorough hand weeding keeping in mind that 

 a very small weed today is a lai'ge 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 vei-y 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 luider 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, particularly in warm weather, or if they are the least moist, but if per- 

 fectly 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 temperature of about 32° to 34° Fr. 



-I ^ r* 1 r» J Sometimes caUed Extra Early Flat Red. Although the first of the red sorts to ripen, the bulbs are 

 llXtra Harly Kea m-m and keep remarkably well for so early a variety. It is a very hardy, mediimi sized, flat variety 



that vields 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. Pkt. 5c; Oz. 20c; 2 Oz. 35c; V4 Lb. 60c; Lb. $2.00 



Extra Early Red 



Larg 



r» 1 ^17- *.!_ !•• 1J This is the standard red va- 



e Ked Wetnersriela riety 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 ;ire flattened yet quite thick. 

 The skin is deep purplish red. The flesh is light purplish white, 

 moderately fine grained, rather strong but of pleasant flavor. 

 The variety is very productive, one of the best keepers and very 

 popular for genei-al 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; Va Lb. 55c; Lb. $1.75 



Large Red Wethersfield 



