DESCRIPTIVE CATALOGUE. 
ONION. 
Allium ccpa, > 0* Botanists. 
Oignon, French. 
Cebolla SpAHisn. 
Zwiebel, i •• CilRXAN. 
The onion forms one of the principal crops of the kitchen 
garden, and is somewhat extensively cultivated in the field for 
the supply of our home markets, as well as for those of- the 
West Indies and elsewhere. There are a multitude of varie- 
ties, or sorts of onions in cultivation, among which the follow- 
ing are selected as the most important: — 
1. Early Red t — This variety originated in- WethersGeld, 
and is rather smaller, flatter, and lighter-colored than the 
"Large Red." It is close-grained, heavy, very productive, 
nnd ready to harvest in July. 
2. Welhersfield Large Red. — This is n very hardy sort, of 
large size, deep-red color, fine-grained, and nearly round in 
shape. It is very productive, of good flavor, and keeps well. 
Ripe in Seplember. 
3. tfew Danvers Yellow. — This variety originated in Dan- 
vers, Massachusetts. It is quite thick, of a straw color, mild 
in flavor, ripens early, and keeps well. 
4. Yellow SilverrS/cinned.—Thb sort is.xathcr flat in shape, 
of a strong flavor, hardy, productive, and keeps well. 
5. While rortugal.— This variety is very large and white, . 
globular in form, mild in flavor, productive, but will not keep 
well beyond autumn or early winter, 
Cultivation. — The onion should be sown in the middle and 
northern regions of the United States as early in the season as 
the ground will admit, say from the middle of March to the 
middle of April. 
The soil most congenial to the growth of this vegetable is a 
deep, mellow loam, resting on a dry bottom, and however rich 
it may be, it requires more or less manure for every crop, 
whether it is cultivated on the same ground several vears in 
succession or not. 
Previous to sowing, the ground should be well prepared by 
difreincr or ploughing, and afterwards thoroughly levelled with 
a harrow. A liberal dressing of very old barnyard or p.gsty 
