14 
BULLETIN 1325, U. S. DEPARTMENT OE AGRICULTURE 
Domestic Bermuda stock is mostly marketed in slatted crates 
which have a capacity of about one bushel. Some difference in net 
weight may be anticipated from such causes as variation in size or 
maturity of stock, although most differences come through failure 
to fill the crates properly. Sacks are sometimes used for well-cured 
stock, but the crate is more popular on the market, as it affords ven- 
tilation and permits inspection without disturbing the package. 
LATE ONIONS 
Methods of harvesting and grading are fairly uniform throughout 
the late-crop sections. When the tops begin to turn yellow in the 
fall, the onions are pulled and placed in windrows (fig. 9). To 
hasten maturity, some growers break down the tops with a plank 
drag or by rolling them with a barrel. Usually three rows are pulled 
Fig. 
-Harvesting a large crop in an eastern field which is equipped for overhead 
irrigation. The onions are left in windrows to dry out 
at a time from each side of the windrow, the bulbs are placed in the 
middle and are partly covered by the tops. They are left to cure 
from one or two days to two weeks, depending upon the locality and 
weather conditions. White varieties become green and discolored 
upon exposure in the field, and are usually cured in crates or trays 
in sheds. 
After curing, the tops are cut with sheep shears to about one-half 
to one inch in length, after which the onions are placed in slatted 
field crates holding about a bushel, or in sacks holding about 100 
pounds (fig. 10). In some districts growers use topping machines 
with capacities that range from a few hundred to several thousand 
bushels per day. When topped by machines the onions are only 
partially field cured, but are usually forked into crates and hauled to 
the curing shed or barn before being topped. In some cases topping 
