Production of Onion Seed 
The onions selected for seed purposes are stored in crates, or trays, 
and are placed under cover to thoroughly dry before freezing weather 
sets in. They are then stored for winter where both ventilation and 
temperature (33° to 36°) can be controlled. The selected bulbs 
should be of medium size, shape, and good color. 
In the spring, the seed bed is prepared as soon as possible. The 
bulbs are set out in rows two and one-half to three and one-half feet 
apart, six to eight inches apart in the row, and about four inches deep, 
so as to entirely cover the bulb. As growth proceeds, the soil is gradu- 
ally drawn around the stem to help support the seed stalk when the 
seed ball forms. When the inside of the seed grain has reached a 
dough stage or just before the first formed seeds begin to shatter in 
handling, the heads are cut off, leaving from two to six inches of the 
stem attached. They are then spread out on a tight floor to dry. The 
seed shatters easily and must be prevented from being lost. An excel- 
lent method for drying the seed balls is to place them in a clean bag of 
any kind. Tie this bag with a string around the top so that the mate- 
rial in the bag may be spread out thinly. Hang out in the sun so that 
the seed heads will dry quickly but the seed cannot be lost. 
The seed is good for one year. Seed two years old germinates 
poorly. 
Production of Sweet Corn Seed 
In growing sweet corn it must be remembered that each plant 
produces pollen in its tassels. This powdery material floats through 
the air and falls upon the corn silk making it possible for the kernels to 
develop on the cob. When these kernels are used as seed, the product 
will bear resemblance to the plant on which the ear is produced and to 
the plant from which the pollen came. Since this pollen will float 
through the air for nearly a thousand feet, it is necessary to have just 
one variety pollinating at one time, within a thousand feet of the 
stalks which carry the seed ears. 
The earlier in the season the seed is produced, the longer time it 
will have to thoroughly ripen in the stalks. As the corn approaches the 
eating stage, the most desirable ears, which are carried on medium 
sized stalks for the variety, are marked for seed purposes. 
When the seed stalks have nearly dried up, the corn will have 
become pretty well hardened. The corn may be husked standing and 
the ears spread out singly to thoroughly dry in a warm, dry place. 
Frequently, the ears are picked and the husks are peeled back. These 
husks are tied in bunches of a dozen ears, and these are hung in the 
