44 



D. M . FERRY & GO'S 



seed farm near Detroit, which is by far the largest crop 

 ever grown in America by one firm. Our stock is all 

 gro%vn from choice^ selected bulbs^ iinder our oivn su- 

 perx'ision^ therefore those who order seed of us will be 

 sure of getting new, choice seed of the best quality. 

 Be-ware of Cheap Onion Seed ' as much of it is 

 ivorthless., and is sure to disappoint the purchaser. 



ONIONS-HOW WE RAISE THEM. 



We receive letters every year, inquiring how to raise 

 onions; and for the benefit of our patrons, we will give 

 the method as practiced on our seed farm. 



Any land that will raise a good crop of corn, except 

 stiff clay or gravelly soil, is suitable for onions. We 

 select a sandy loam with a light mixture of clay, as it is 

 easier to work, and produces good crops. Land that ha= 

 been worked two years previously in hoed crops, and 

 heavily manured for those crops, and kept entirely free 

 from weeds, would be in a desirable condition to com- 

 mence with. Gather off any refuse that may be on it, 

 and in October apply about fifty cart loads of manure to 

 an acre. The manure should have been twice turned 

 diwing the previous summer, and well fermented, to 

 destroy any weed seeds that may be in it. Spread the 

 manure evenly on the land, and plow it under taking a 

 narrow furrow, which will mix the manure more thor- 

 oughly with the soil. This will be all the preparation 

 needed in the fali. As early in the spring as the ground 

 can be worked without injury, give it a thorough drag- 

 ging first with an iron dra£, then with a brush drag, 

 after which rake the entire piece with steel hand rakes. 



Stretch your line perfectly straight along one side of 

 your bed, then with a wooden marker— containing five 

 teeth fourteen inches apart— mark off your ground, run- 

 ning your outside tooth along the line ; returning, place 

 the outside tooth in the last mark, and follow it for a 

 guide, repeating this operation until the piece is all 

 marked. 



We use a seed drill with a roller attached. Most of 

 the drills have places in the bottom of the feed box 

 numbered. No 4 usually sowing four pounds of seed to 

 the acre. No. 5 five pounds. No 6 six pounds. Sow the 

 thinnest when large onions are wanted, provided you 

 can rely on our seed. Procure ^ood seed at zvhatever 

 price ^ for without it all your labor will be lost. Cover 

 the seed half an inch deep. As soon as the onions are 

 up so they can be seen the length of the rov7, give them 

 the first hoeing, just skimming the ground between the 

 rows We use a hoe made expressly for that purpose. 

 The blade is eight inches long and one and a half broad, 

 with a long, crooked shank set in a handle five feet long. 

 The shape of tke hoe allows the earth to pass over the 

 blade without moving it out of its place. In a few days 

 after give them the second hoeing, this time close up to 

 the plants, after which weeding must be commenced. 

 This operation requires to be carefully and thoroughly 

 done-, the weeder must get down to his work on his 

 knees astride of the row, stirring the earth around C:e 

 plants, in order to destroy any weeds that have just 

 started and cannot be seen. In ten days or two weeks 

 they will require another hoeing and weeding similar to 

 the last, and two weeks later give them still another 

 hoeing, and if necessary, another weeding. If the work 

 has been thoroughly done., and at the proper ti^ne., the 

 crop will not need anything more until ready to gather. 

 When the tops die and fall, the crop should be pulled 

 and spread evenly on the ground to dry • in about a 

 week after being pulled, turn, or rather stir them with a 

 wooden rake, and when the tops have become perfectly 

 dry, cut them off one-half an inch from the bulb. When 

 the crop is designed for market, it should not be exposed 

 to the weather longer than necessary to cure the crop, 

 as the onions will loose their bright color by exposure. 



How to Keep Onions through. Winter. 



The essentials for the preservation of onions are dry- 

 ness, thorough ventilation, coolness, and free-om from 

 frost, or if frozen, they must not be permitted to thaw 

 and freeze again. 



One of the most popular methods of keeping onions, 

 is to spread straw threshed with a flail, to the depth of 

 eighteen inches upon the barn floor, scaffold or garret ; 

 upon this spread the onions six to ten inches deep, and 

 cover with straw two feet, laying on old pieces of boards 

 or sticks. If at sufficient depth from frost, they are not 

 affected by the changes of temperature, and will keep 

 in fine condition till May. 



A cool, dry cellar of some out-building, barn or car- 

 riage house will be found excellent for keeping omons, 

 if it has windows for ventilation. The cellar of a dwell- 

 ing house IS usually too warm. They should be spread 

 on scaffolds, about six inches deep, with room enough 

 between the boards for the air to circulate. On approach 

 of cold weather close the doors and windows, and keep 

 the temperature mst above freezing point. With proper 

 care, they can be thus kept without freezing at all, and 

 will conae out sound and nice in the spriag. 



Early Red. 



Early Red.— A medium sized, flat variety; an abund- 

 ant producer, and very uniform in shape and size ; m.od- 

 erately strong-flavored, and comes into use nearly two 

 weeks earlier than the Large Red Wethersfield ; very 

 desirable for early market use. 



Early Red Globe.— A comparatively new variety, 

 maturing as early as the flat varieties. It is globe- 

 shaped ; skin deep red ; flesh mild and tender. Very- 

 handsome in appearance. 



Large Red Wetheisfield. 



Large Red Wethersfield. — This is the standard 

 variety, and the favorite onion in the east, where im- 

 mense crops are grown for shipment. Large svz^ ; skin 

 deep purplish-red; form round, flat; flesh purplish- 

 white ; moderately fine-grained, and stronger flavored 

 than any of the other kinds. Very productive, the best 

 keeper, and one of the most popular for general cultiva- 

 tion. 



