22 
to prevent the rows gradually becoming crooked, and by this 
Daw 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 immedi- 
ately 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 one-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 necessary another weeding. 
If the work has been thoroughly done, and at the proper 
tne the crop will not need anything 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 greatly facili- 
tates the ‘topping.’ If the weather is fine they will need no 
attention while curing, but if it is not they will need 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 afew 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 frdézen 
they must not be permitted to thaw 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. 
2s" Important as thorough preparation of the ground, 
careful sowing and the best of after culture are, they will 
avail nothing unless seed of the best quality issown. 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 onion 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 size 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. 
LARGE RED WETHERSFIELD.—This is the stand- 
ard red variety and a favorite onion in the Hast, where im- 
mense crops are grown for shipment. Large size; skin deep 
purplish-red; form round, somewhat flattened; flesh purp- 
lish-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 
| 
) 
ers and splendid keepers. 
D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
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 ithe demands of the professional onion 
growers located on such Jands, we have developed this vari- 
ety. The bulbs are uniformly spherical, large, with very 
small necks; of a rich orange-yellow color, enormous yield- 
No onion grower can afford to 
plant inferior seed when such as this can be procured. 
YELLOW DANVERS.— A fine variety of medium size, 
globular; skin yellowish-brown; flesh white, comparatively 
mild and well flavored; productive, six hundred bushels per 
acre from seed being a not uncommon crop. By careful 
selection we have improved the original shape of this variety, 
so that to distinguish it from the old stock, many seedsmen 
catalogue it as Yellow Globe Danvers; but a true Danvers 
onion never can be as full or globe shaped as the White 
Globe, for it would be sure to lose some of the good qualities 
of the Danvers if changed in form to that extent. 
WHITE PORTUGAL, OR AMERICAN SILVER- 
SKIN.—A large, flat onion; of mild flavor; fine for early 
winter use, and much esteemed for pickling. Itis the best 
keeper of the white varieties. 
No. 1, Extra Early Red; No. 2, Large Red Wethersfield, 
No. 3, Yellow Danvers; No. 4, White Portugal; No. 5, 
White Silverskin; No. 6, White Globe. 
PHILADELPHIA SILVERSKIN.—This is the variety 
so extensively grown in the vicinity of Philadelphia for the 
production of white sets. Though not so desirable as a 
mature onion, this seems to be one of the best for sets. 
WHITE SILVERSKIN.—This is small, silvery white, 
and, from its small size and handsome appearance, is often 
used for pickling. 
ROUND WHITE SILVERSKIN.—This is uniformly 
early, small, round and handsome, with an opaque white 
skin, which does not turn green upon exposure to the sun. 
They are also very compact and hard, but at the same time 
crisp and brittle, making them the best pickling onion. 
WHITE GLOBE.—Yields abundantly, producing hand- 
some and uniformly globe shaped bulbs. The flesh is firm, 
fine grained, and of mild flavor. Sometimes called South- 
port White Globe. 
EL PASO, OR LARGE MEXICAN.—Grows in Mexico 
to a diameter of six inches, and to a weight of two or three 
pounds, and used in that region in preference to any other 
