48 



D. M. FERRY & GO'S DESCRIPTIVE CATALOGUE. 



r 



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 cooliing, or by eating a'f ew leaves of parsley. 



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

 full vield. 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 btit 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 ra isecl from sets and from division, by far the best and cheapest mode of production is from seed. 

 The facility tcithichich seed is soicn and the superior bulbs it produces, recommend it for genercd 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, tlie 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 sanie location may be used for a succession of years if the ground is kept rich by applications of well rotted ma- 

 nure or other suitable fertihzer and is thoroughly worked at proper intervals. Where cUmate permits seed may be sot^ti 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, needed will vary with the soil, the seed used and the kind of 



This is much better if it has been cultivated with hoed crops, onions desired. " Thin seeding gives much larger onions than 



kept clean from weeds and well manured for two years pre- thick seeding. Four or five pounds per acre is the usual 



vious, because if a sufficient quantity of manure to raise an quantity needed to grow large onions. We prefer a drill that 



ordinary soil to a proper degree of f ertiaty is applied at once, sows a very close row. 



it is likely to make the onions soft. The same result will follow CULTIVATION. As soon as the j'oung plants can be seen 



if we sow on rank mucky ground or on that which is too wet 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 much as forty loads of stock manure well com- 

 posted or one ton of high grade commercial fertilizer per acre 

 may be apphed t-o 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 hberal tise 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 everything 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 sliould 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 



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

 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 

 without injury to the young plants; follow as quickly as 

 possible with a thorotigh hand weeding keeping in miud'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. 



GATHEIRING. 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 readilj^ we find it much cheaper to 

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

 quantity of seed about one-half inch deep. The quantity the tops before pulling. 



It will not do to score onions in large piles or ma-sses. particularly in warm weather, or if ihey 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, 



r i C 1 O J Sometimes called Extra Early Flat Red. Although the first of the red sorts to ripen, the bulbs are 

 iLXtra Harly Keel firm and keep remarkably well for so early a variety. It is a very hardy, medium sized, flat variety 



that yields well and is verv 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 varietv succeeds in cool soils. It is verV desirable for early market use. Pkt. 5c; Oz. 45c; 2 Oz. 80c; Va Lb. $1.25; Lb. $4.50 



T ' ¥-» ■s-sTr.'s c \ t This is til e standard red va- 



Large Red Wethersrield rlety 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 qi:ite thick. 

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

 moderarely fine grained, rather strong but of pleasant flavor. 

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

 popular for general cultivation. This medium early or main 

 crop variety does best on rich, moderately drj- 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 drv soils. Pkt. 5c; Oz. 40c; 

 2 Oz, 75c; 1/4 Lb. $1.10; Lb. $4.00 



Large Red Wethersfield 



