32 



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



Manure. — There is no crop where a liberal use of manure 

 is more essential than in this. Even on the deep, black muck 

 onion lands of the Western Reserve, manure is essential to a 

 good crop, and not only is the quantity but the quality of the 

 m?.nure used of the greatest importance. If it is too rank it 

 is quite sure to make soft onions, with many scallions. It 

 should be well fermented and shoveled over at least twice 

 during the previous summer to kill weed seeds. Of the com- 

 mercial manures, we prefer fine ground bone to any other, 

 but large crops are raised by the use of superphosphates. If 

 these manures are used, one-half should be applied when the 

 crop is sown, and the rest just before they begin to form 

 bottoms. 



Preparation. — In time to complete the woi'k before the 

 ground freezes up, remove all refuse or previous crops, and 

 spread the composted manure evenly, at the rate of about fifty 

 cart loads to the acre. This should first be cultivated in, and 

 then the ground ploughed a moderate depth, taking a narrow 

 furrow, in order more thoroughly to mix the manure with the 

 soil. Carefully avoid tramping on the ground during the 

 winter, and as early in the spring as it can be worked, culti- 

 vate or thoroughly drag it with a heavy harrow, and then in 

 the opposite direction with a light one, after which the entire 

 surface should be raked with steel hand rakes. It is impossi- 

 ble to cultivate the crop economically unless the rows are 

 perfectly straight; to secure this, stretch a line along one 

 side, fourteen feet from the edge, and make a distinct mark 

 along it; then having made a wooden marker something like 

 a giant rake with five teeth about a foot long and standing 

 fourteen inches apart, make four more marks by carefully 

 drawing it with the outside tooth in, and the head at right 

 angles to the perfectly straight mark made by the line. Con- 

 tinue to work around this line until on the third passage of 

 the marker you reach the side of the field where you began; 

 measure fifteen feet two inches from the last row, stretch the 

 line again, and mark around in the same way. This is much 

 better than to stretch a line along one side, as it is impossible 

 to prevent the rows gradually becoming crooked, and by this 

 plan we straighten them after every third passage of the 

 marker. 



Sowing: the Seed.— This should be done as soon as the 

 ground can be got ready, and can best be done by a hand 

 seed drill. This should be carefully adjusted (testing it by 

 running it over a barn floor), to sow the desired quantity of 

 seed and 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. 

 Four or five pounds is the usual quantity needed to grow 

 large onions. We use a drill with a roller attached, but if 

 the drill has none, the ground should be well rolled with a 

 hand roller immediately after the seed is planted. 



Cultivation.— 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 this 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 it out of its 

 place. A few days after give them the second hoeing, this 

 time close up to the plants, after which weeding must be 

 continued. 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 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 neces- 

 sary another weeding. If the work has been thoroughly 

 done, and at the proper time, the crop will not need any- 

 thing more until ready to gather. 



Gathering:.— As soon as the tops die and fall the crop 

 should be gathered by pulling four rows and laying them in 

 a single one, the tops all one way, and then returning on the 

 next four, forming a similar row, but with the tops in the 

 opposite direction; laying the tops in this way greatlj^ facili- 

 tates the "topping." I£ the -^Veather is fine they will'need no 

 attention while curing, but if it is not they will nred to be 

 stirred by simply moving them slightly along the row. 

 When the tops are perfectly dry, cut them off about half an 

 inch from the bulb, and throw each pair of rows together, 

 forming windrows about nine feet apart. After a few days 

 more of bright weather they will be fit to store. 



For Pickles or Sets.— Good ground should be used, pre- 

 pared as above, but the seed sown in broad drills and very 

 thick, forty to sixty pounds per acre. 



How to Keep Onions Through Winter. — The essen- 

 tials for the preservation of onions are dryness, thorough 

 ventilation, coolness, and freedom from frost, or if frozen 

 they must not be permitted to thatv and freeze again. 



One of the most popular methods of keeping onions is to 

 spread straw 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 two feet of straw. If in good 

 condition and sufficient depth of covering is used, they will 

 keep in fine condition till May. 



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

 house will be found excellent for keeping onions, if it has 

 windows for ventilation. The cellar of a dwelling 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 

 the freezing point. With proper care they can thus be kept 

 without freezing at all, and will come out nice and sound in 

 the spring. . 



J^^Important as thorough preparation of the groimd, 

 careful sowing and the best of after culture are, they will 

 avail nothing unless seed of the best quality is sown. Given 

 the same care and conditions and the product from two lots 

 of seed of the same variety, but from different growers, may 

 be so unequal in the quantity of merchantable onions, that 

 the good seed would have been the cheaper at ten times the 

 cost of the inferior. 



We have had so long an experience in growing onijon seed 

 and are so thoroughly equipped in every way for producing 

 that of the very best quality, that we do not hesitate to pro- 

 nounce our stock equal, if not superior, to any in the 

 country. 



EXTRA EARLY RED.- A medium sized flat variety; 

 an abundant producer, and very uniform in shape and size; 

 moderately strong flavored, and comes into use nearly two 

 weeks earlier than the Large Red Wethersfield; very desir- 

 able for early market use. 



No. 1, Extra Early Red; No. 2, Large Red Wethersfield; 

 No. 3, Yellow Danvers; No. k. White Portugal; No. 5, 

 White Silverskin; No. 6, White Globe. 



I.ARGE RED TVETHERSFIELU.- This is the stan- 

 dard variety, and the favorite onion in the East, where im- 

 mense crops are grown for shipment. Large sized; skin 

 deep purplish red; form round, somewhat flattened; 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 cultivation. 

 It is more inclined to form large necks if planted on unsuit- 

 able soil, than the Danvers, but is the best variety of any on 

 poor or dry soils. 



SOUTHPORT RED GLOBE.— For some years the 

 onions from Southport have commanded an extra price in 

 the New York markets, because of their beautiful shape and 

 color. The variety is of medium size, spherical, with small 

 neck, very deep, rich red color, and of superior quality. 



LARGE YELLOW STRASBURG, OR YELLOW 

 DUTCH.— One of the oldest sorts. Flat, flesh white, fine 

 grained, mild and well flavored. 



MICHIGAN YELLOW GLOBE.— The largest crops of 

 onions are always produced on rich, black lands. On such 

 soils it is found that a globe shaped onion gives the largest 

 return, and to meet the demanls of the professional onion 

 growers located on such lands, we have developed this 

 variety. The bulbs are uniformly spherical, large, with 

 very small necks; of a rich orange-yellow color, enormous 

 yielders, and splendid keepers. No onion grower can afford 

 to plant inferior seed when such as this can be procured. 



