42 



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



ONION 



The Onion not only contains considerable nutriment and has valuable medicinal properties, but is most useful in counter- 

 acting the bad effects of sedentary hfe. The disagreeable odor it imparts 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 ]-nore profitable to use the" good seed though it cost twenty times as much as the "other. Our equipment and ex- 

 perience enables us to produce onion seed that is unsurpassed. The seed we offer is the best obtainable. Althongh onions are 

 often raised from sets and from division, by far the best and cheapest mode of production is from seed. The facility tcith which 

 seed is sown and the sujierior 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 fifteen inches apart, 

 covering one-half inch deep. "WTien the plants are well up cultivate, thin out as desired and keep free from weeds. When grown 

 for bunching the rows need to be only about one foot apart and the plants thinned about one inch apart in the row. The same 

 location may be used for a succession of years if the ground is kept rich by applications of well rotted manure or other suitable 

 fertiUzer and is thoroughly worked at proper intervals. WTiere climate permits seed may be so«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. 

 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 wOl foUow 

 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 weU 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 iise 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 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 drill 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. 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 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. 



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 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 drv when gathered and stored in crates, thev 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. 



T^ T^ 1 r» 1 Althoughthefirst of the red sorts to ripen, the bulbs are firm and keep remarkably well for so early a 



CiXtra liarly Ked variety, a verj- hardy, medium sized, flat variety that yields well and is very uniform m shape and 



size Skin uniformly rich purplish red: moderately strong flavored and comes into use about a week or ten days earlier than 



Large Red Wethersfield. Flesh white with tinge of light purple. Succeeds in cool soils. Very desirable for early market use. 



Pkt. 5c; Oz. 15c; 2 Oz. 25c; Vi Lb. 40c; Lb. $1.50 



Extra Early Red 



• n 1 117 l1 i" I 1 This is the standard red va- 



Large Ked Wetnersrield riety and a favorite onion 

 in the east, where immense crops are gro\\ni for shipment. 

 Bulbs large, flattened yet quite thick. .Skin deep purplish red; 

 flesh light purplish white, moderately fine grained, rather 

 strong but of pleasant flavor. Very productive, one of the best 

 keepers and very popular for general cultivation. This me- 

 dium early or main crop variety does best on rich, moderately 

 dry soil, but on low muck land it is more apt to form large 

 ne"eks than the Danvers. There is no better sort for poor and 

 dry soils. Pkt. 5c; Oz. 15c; 2 Oz. 25c; 'A Lb. 40c; Lb. $1.25 



Laroe Red Wethersfield 



