D. 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 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, thougli essential for a 

 full yield, will avail nothing unless seed of the best quality be used. Our equipment and experience enable us to produce onion 

 seed that is unsurpassed. The seed we offer is the best obtainable. 



Althoiigli o)u'ons are often raised from sets and from division, by far the best and cheapest mode of production is from seed. 

 The fac Hit II with wliich seed is soion 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, 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 same 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 fertilizer and is thoroughly worked at proper intervals. Whei'e climate permits seed may be sown early 

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



HOW TO RAISE ONIONS FOR THE MARKET 



THE SOIL. We prefer a soft, dark sandy loam, not too fine, CULTIVATION. As soon as the young plants can be seen 



This is much better if it has been cultivated with hoed crops, in the rows give a shallow working either with rake or some 



kept clean from weeds and well manured for two years pre- other tool that pulverizes well the wlaole top soil. Many onion 



vious, because if a sulScient quantity of manure to raise an growersconsiderabout one inch apart as a perfect stand. Work 



ordinary soil to a proper degree of fertility is applied at once, the crop again in a few days with a hoe or tool tliat cuts the 



it is likely to make the onions soft. The same result will follow ground over, this time as closely as is possible to the row 



if we sow on rank mucky ground or on that which is too wet without injury to the young plants; follow as quickly as 



and it is impossible to raise either a large or profitable crop on possible with a thorough hand weeding keeping in mind that 



stiff clay, very light sand or gravel. a very small weed today is a large one next week. The ground 



PREPARATION. Onions respond well to very liberal ma- should be cultivated once a week if possible and any remaining 



nuring. As much as forty loads of stock manure well com- weeds pulled out by hand every two weeks. For best results 



posted or one ton of high grade commercial fertilizer per acre these operations should be continued until the crop occupies 



may be applied to good advantage. The stock manure should the ground. 



be spread and worked into the top soil in the fall but if com- ^ ..^,„,„.»,^ , j.-. ^ j. i ^ ,i a., i. ,,. 



mercial fertilizer is used it should be distributed and GATHERING. As soon as the tops die and fall the bulbs 



thoroughly worked into the top soil after plowing in the spring, may be pulled and raked into small open windrows, turning every 



A liberal use of potash is very beneficial to the crop especially few days with a rake. At convenience cut off the tops half an 



when raw maniu"e is used or if the soil is rank and mucky, as inch to an inch from the bulbs and very soon afterward .the 



potash reduces the tendency to scallions or coarse necked bulbs may be picked up in crates and piled loose under cover, 



bulbs;. The top soil should be cleared of everything that will ^he large onion growers use a puller attachment to the wheel 



interfere with the best possible work with drill and wheel hoe ^ ^-^ ^^ ^^^^^ ^j^^ j.^^^, ^f ^^^i^^s ^^^ lij^g ^^e bulbs. 



The whole ploughed soil should be well pulverized and worked -^^^^^ .^^^ „„„ u^ -nrooured readilv we find it much cheai^er to 



with tools that leave the surface smooth and compact. !^ /^ P oe procurea reaaiiy A^ e una it mucn cneaper to 



SOWING THE SEED. This should be done as soon as the top the onions with a rough edged case knife and rake away 



ground can be made ready and can be done best by a hand the tops betore pulling. 



seed drill. This should be carefully adjusted to sow the desired jt will not do to store onions in large piles or masses, par- 

 quantity of seed about one-half inch deep. The quantity ticularly in warm weather, or if they are the least moist, but if 



Sn^Si'crei-Jd"'^' Ti; ? s'e'e^dfnt'g'vls^mScr?a'rJef ^Sfon'r^hal P-'^^^^X '^^ "!."." ^^f]r'^^' 'Tt 'l ^'■^^-%^\^^ ^^ ^' 

 thick seeding. Four or fivl pounds per acre is the usual kept in fine condition til spring. The best way is to keep them 

 quantity needed to grow large onions. We prefer a drill that dry, giving bottom ventilation if possible, and at a uniform tern- 

 sows a very close row. perature of about 32° to 34° Fr. 



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



EjXtra iLarly Ked Arm and keep remarkably well for so early a variety. It is a very hardy, medium sized, flat variety that 



Yields Avell 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.lOc; Oz. 15c; 2 Oz. 25c; Vi Lb. 40c; Lb. $1.25 



f n J \xr j.l_ £• IJ This is the standard red variety and a favorite onion in the east, where immense crops 



Large Ked WetnerStield are grown for shipment. It is very extensively grown for home gardertuse 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 

 purplish white, moderately fine grained, ratlier strong but of pleasant flavor. The variety is very producft|-e, one of the 

 best keepers and very popular for general cultivation. This medium early or main crop variety does best on rich, moder- 

 ately 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. 10c; Oz. 15c; 2 Oz. 25c; V4 Lb. 40c; Lb. $1.25 

 p, , .DJi^ll_ This most exceUent medium early or main crop red variety produces bulbs of medium to 



bOUthport Ked LilObe large size, Ideally globe shaped, with very smooth, glossy surface, very small neck and 

 remarkably beautiful deep purpUsh red color. The flesh is white, tinged with light purple, mild, very fine grained and 

 tender. The variety is extensively grown for home use as well as the market. It is one of the best keepers and is well 

 adapted for shipping. Our splendid stock of this onion is the result of years of careful selection on our Oakview Stock 

 Seed Farm and is unsurpassed by any. Pkt. 10c; Oz. 20c; 2 0z. 35c; V4 Lb. 55c; Lb. $1.75 

 ¥ XT 11 Tx^i Cl i_ The bulbs are large and quite flat. The skin is light yellow or straw col- 



Large Yellow Uutch or Otrasburg ored, and the flesh creamy white, mild and of excellent quality. This sort 

 ripens down quickly and keeps well. It is extensively used for onion sets. Our stock of this early variety, compared with 

 most on the market, is distinctly superior in size of bulb, uniformity of shape and evenness of color. Pkt. 10c; Oz. 15c; 

 2 Oz. 25c; Va Lb. 40c; Lb. $1.25 

 ,^ ,, -.. A productive and very extensively used early or main crop variety of medium size. The skin is light 



I ellOW UanverS coppery yellow in color. The flesh is creamy white, mild and of excellent flavor. The bulbs are 

 flattened yet quite thick with small necks, ripen down quickly and very evenly and keep very well. This is still a standard, 

 general croD, yellow onion for the home garden and market where a strictly globe shaped bulb is not demanded. 

 Pkt. 10c; Oz. 15c; 2 Oz. 25c; 1/4 Lb. 40c; Lb. $1.25 

 __ ixrii o •! n * M. 1 A. very handsome late or main crop onion of the largest size 



Mammoth Yellow opaniSh or rrizetaker and nearly globular in form, usually with shoulder and base 

 slightly sloping. The skin is yellowish brown or light yellow vdth slight tinge of brown. The flesh is creamy white, very 

 mild, tender and of excellent flavor. The variety keeps well if thoroughly ripened and is very desirable for shipping 

 for fall and early winter use. If started very early in hotbed it will produce a mammoth onion the first season. 

 Pkt. 10c; Oz. 15c; 2 Oz. 25c; V4 Lb. 40c; Lb. $1.35 

 n .1 i-vrii i^il_ This very hardy and exceedingly productive late or main crop variety is of the same 



OOUthport Yellow Lslobe general character as the Southport Red Globe, but the bulbs are rich yellow, average 

 a little larger and are later maturing. The bulbs are globe-shaped with rather full shoulder, ripen down very evenly, keep 

 well and are suitable for shipping. The flesh is creamy white, fine grained and of mild and excellent flavor. Pkt. 10c; 

 Oz. 15c; 2 Oz. 25c; 1/4 Lb. 40c; Lb. $1.35 



