THE AMATEUR S KITCHEN GARDEN. 
109 
cess, save and except the weather, and we generally have the 
crop ripened early and perfectly. Ail carbonaceous manures 
are particularly good for onions ; hence, it is well to save for 
them the sweepings of chimneys, the finer stuff from a smother, 
in which, of course, there is much line charcoal; and the finer 
parts of lime and plaster rubbish that may result from build- 
ing operations. Any of these substances may be dug in as 
the ground is prepared, and it will be an additional advantage 
to the crop if some of them, more especially the soot, is spread 
over the surface after the seed is sown. In the books the use 
of soot as a top-dressing is advised ; but the writers all agree 
in recommending that it be spread before sowing, which is a 
mistake, for it is more effectual if put on afterwards thick 
enough to make the ground quite black. 
Sowing and Summer Culture. — Prepare the bed by break- 
ing up the soil well, for the onion will not thrive amongst 
clods, or on a very wet or very dry staple. The beds should 
be in an open sunny situation, four and a-half feet wide, and 
the seed should be sown in drills across, so as to facilitate the 
action of the hoe between them. We never mark off beds, in 
the proper sense of the word, but sow lengthwise of the piece 
in drills six to twelve inches asunder, and walk between the 
rows when the hoe is used. The drills should be drawn care- 
fully to the line, and be fully one inch deep. Sow the seed 
as thinly as possible, cover with the back of the rake, and 
tread the rows firmly. The times for sowing are from February 
to May, and from the last week in July to the first week in 
October. We find that two sowings are sufficient for all 
-ordinary purposes, the most important sowings being made 
in J uly and early in August, comprising 1 ripoli , Lisbon , and 
Rocca ; and the others in the latter days of March, or as 
early as possible in the month of April, when White Spanish, 
James’s, Blood-Red, and other keeping sorts are sown. 
As soon as the plant is w T ell above ground, thinning should 
commence, and the spring-sown onions should be thinned 
earlier and more severely than those sown in autumn. A 
little judgment is needed in this work, and it may be exercised 
to the advantage of those who love young onions, for by suc- 
cessive careful thinnings, supplies of tender, sweet, small" salad 
onions may be obtained nearly the whole year round from 
two sowings only, for just as the last thinning of the autumn- 
sown takes place, the spring-sown will be ready for use. The 
