CULTURAL DIRECTIONS 
397 
from rain. Harvesting is often begun when most of the 
tops have merely turned yellow. Early pulling in the 
North is especially important for bulbs of foreign types. 
August and September are the busy harvesting months 
in the North, and March and April for the Bermuda crop 
in the South. 
It is the universal custom to partially dry or cure the 
crop in the field. After removing the bulbs by hand or 
with a plow, if they are covered with soil, S or io rows 
of onions are thrown together into windrows, allowed 
to remain undisturbed for a few days and then stirred 
occasionally with a wooden rake to facilitate drying. 
White bulbs are quickly injured by exposure to sun 
and rain, so that these must be cured under some kind of 
cover. Topping is usually done in the field after the 
bulbs are ready for storage, the tops being twisted off 
by hand or cut with sheep shears. Extensive growers 
sometimes use topping machines, which also grade and 
deliver the bulbs in bags or crates. The curing process 
is continued in sheds, cribs or other suitable houses until 
the bulbs are ready for permanent storage. 
541. Storing. — Onions should not be stored until thor- 
oughly cured. Soft and immature bulbs and bulbs with 
thick necks should be sold when gathered, because they 
will not keep well. A bright appearance is an impor- 
tant characteristic of the most salable bulbs. To secure 
this the crop should not be exposed to the weather 
longer than absolutely necessary. The onions are usu- 
ally kept in crates or bags, in sheds, or covered in the 
field, for several weeks, and then screened to remove 
loose skins before placing in permanent storage. At this 
time they are also sorted to remove soft or decaying 
onions. 
The United States Department of Agriculture (U. S. 
D. A. Farmers’ Bulletin 354, p. 25) gives the following 
information in regard to storing this crop: “The essen- 
