44 



D. M. FERRY 



C ^'S 



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

 thinnest when large onions are wanted, provided you 

 can rely on your seed. Procure good seed at whatever 

 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 row, 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 the hoe allows the earth to pass over the 

 blade without moving in 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 commeHced. 

 This operation requires to be carefully and thoroughly 

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

 knees astride of the row stirring the earth around the 

 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 d'one, arid at the proper tiwie, 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 freedom 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 eool dry cellar of some out-building, barn or car- 

 riage house will be found excellent for keeping onions, 

 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 just above freezing point. With proper 

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

 will come out sound and nice in the spring. 



PARSNIP. 



Yx. Panais. — Qi&x Pastinake. 



Has long been an inmate of the garden, and is sweet, 

 palatable and very nutritious for man and beast. It is 

 of the hardiest nature, being improved by remaining in 

 the ground, exposed to the frost, during the winter. 



Long White Dutch, or Sugar. — Roots very long, 

 white, smooth, tender, sugary and most excellently fla- 

 vored. It keeps through the winter perfectly well, 

 where grown without protection. 



Hollow Crown. — Roots oblong, ending somewhat 

 abruptly, with a small tap root ; grows mostly below the 

 surface ; has a very smooth, clean skin, and is easily 

 distinguished by the leaves arising from a cavity on the 

 top or crown of the root. 



Long White Dutch. 



Hollow Crown. 



Culture.— It succeeds best in a rich, sandy loam. 

 Sow early in the spring, in drills tolerably deep ; scatter 

 the seeds thinly, and cover evenly with the rake. After 

 the appearance of the plant, the soil must be stirred 

 frequently, until the leaves cover the ground. 1 he 

 seed is slow to germinate, and is frequently a long time 

 in coming up. 



PARSLEY. 



Fr. Persil.—GQx. Petersilie. 

 The garden Parsley is a very useful and pleasant veg- 

 etable. Its flavor for seasoning soups and stews is very 

 agreeable to many ; and for garnishing purposes, it is 

 becoming almost indispensable. It may be preserved 

 by drying it till crisp, in summer, then rub it fine be- 

 tween the hands md put in bottles for winter use. 



Carter s Fern Leaved. 



Carter's Fern-Leaved.— A new variety introduced 

 by Messrs. Carter, of London, It is of most beautrful 

 form and coloring, and is well adapted for garnishing 



