1915. 
TULC KUKAi. iSl KW-YOKKKK 
An Enormous Onion. 
I WAS much interested in the article 
on page 61 entitled “A Great Onion 
Crop.” I have been experimenting with 
this variety of onion for two or three 
years. 1 had much better success last 
season than did Mr. Pierce. I am very 
sorry that I did not keep account of the 
number of pounds sold and used, as I 
am unable to give an accurate account of 
the crop. However, I had several bushels 
as large as the one shown in Fig 18, 
and many much larger. I am sending 
you by parcel post the largest one, which 
now weighs 24 ounces, but when first 
harvested, after being topped and dried 
in fine condition, it tipped the scales at 
28 ounces. It was left lying on a shelf, 
and when discovered was frozen solid, 
so this may have reduced the weight 
somewhat. It has also been handled a 
good deal, as it was on exhibition at 
Monroe County Fair and also at the 
Rochester Industrial Exposition. At 
both these exhibitions it attracted con¬ 
siderable attention. See Fig. 112, page 
•mi 
t)o L. 
How the Crop was Grown. —The 
hotbed was prepared in the usual man¬ 
ner the latter part of February. About 
two feet of fresh manure was first put 
in, and well tramped down; then about 
four inches of very rich sandy soil was put 
on, and the sashes placed in position. The 
fermenting manure soon began to warm 
up the soil, and on March 7 one ounce 
of Gibraltar onion seed was sown thinly 
in rows about 4 inches apart, the ounce 
of seed planting 36 square feet of bed. 
Good ventilation was given nearly every 
day by placing a small stone under the 
sash. At night the bed was covered with 
an old blanket. The plants grew nicely 
and were sheared off once as .they began 
to get a little spindling. 
Transplanting. —On April 22 the 
plants were taken up, the tops sheared 
off again, and set in finely prepared soil, 
the rows being 14 inches apart, and 
plants set about four to six inches apart 
in the row. About 3,000 plants were set. 
The next morning after setting the 
ground was white with frost, and I 
thought perhaps they would be injured. 
To my surprise they paid no attention to 
it, and very soon had taken root and 
were growing. We had two or three 
frosts after this, but no injury was 
noticed. A little fertilizer analyzing 
2-8-10 was raked in before plants were 
set. When plants were about one foot 
high a heavy application of the same 
fertilizer was distributed along the rows 
by hand and cultivated in with a wheel 
hoe. From this time until the tops began 
to ripen these onions made a wonderful 
growth. 
Harvesting. —On August 31 they 
were pulled, and two rows thrown to¬ 
gether. As they lay there drying in the 
sun they were a sight to gladden the 
heart of a gardener. We began selling 
them at five cents per pound retail and 
314 cents wholesale; late in the season 
we sold a very few at 3 cents. They 
were mild, juicy and delicious. I was 
planning to sow one-quarter pound of 
seed this season, but imagine my disap¬ 
pointment when I received the new seed 
catalogue and read these words: “Crop 
a total failure, no seed whatever of this 
variety to offer this season.” However, 
I have not despaired, as this variety of 
Onion is listed by a seed grower in Den¬ 
mark, from whom I received some ex¬ 
cellent seed of cabbage, cauliflower and 
celery the past yeason. These onions 
were grown on a remarkable piece of 
soil, but the story of how it was re¬ 
claimed I will tell in another article. 
Canning Tomatoes. — Replying to 
Mrs. W. E. C., on page 67, regarding 
how many No. 3 cans a bushel of to¬ 
matoes will fill, would say that it will 
vary somewhat with the variety and 
quality of the tomatoes, also with dif¬ 
ferent persons peeling and filling the 
cans; 18 cans, however, is a fair aver¬ 
age. We have made as hi 
3 cans from a measured 
canning factories, 
on more than 14 
Matchless to any 
h as 22 No. 
bushel; the 
however, do not figure 
or 15. We prefer the 
other variety we have 
tried for this purpose. It is so meaty, 
excellent quality and color, and a good 
yielder. We secured nine tons last sea¬ 
son from about 3,000 plants. Be sure 
when canning tomatoes, to remove all 
of the core and all green spots, as these 
if put in the can will surely cause them 
to spoil. w. a. SMITH. 
puts IpNC? life 
Into Studebaker 
Steels 
?i 
It’s just another of the ways that Studebaker 
MAKES SURE. You see, steels are so im¬ 
portant in the building of a car that Stude¬ 
baker takes no chances. When designing the 
car, before it ever gets as far as the shops, 
Studebaker metallurgists study the duties of 
each of the parts, and decide just what kind 
of steel is BEST to use. 
Then the steels are made just as they specify. And 
they come to the plant and are tested—time after time. 
And THEN, when the drop forgings are completed, 
they go thro’ not one, but a whole series of HEAT- 
TREATING operations, like the one pictured here, 
that give them that tough, tensile, LONG-lasting quality 
that Studebaker Cars are famous for. 
It’s expensive, to be sure, but it gets into this FOUR 
quality that gives the car extra safety and makes re¬ 
placements rarely necessary. It makes the car BET¬ 
TER. And you know, as your fathers knew, how 
eager Studebaker is to go to any expense that will 
make Studebaker products BETTER. 
So when you come to see this FOUR at your local 
Studebaker dealer’s please STUDY its whole construc¬ 
tion, and see how Studebaker, with its close knowledge 
of what the farmer needs, has built this car to give day- 
by-day SERVICE and convenience on country) roads. 
Study its balance, its alignment that makes the car 
EASIER riding and so EASY to drive that it answers 
to the touch of two fingers on the wheel. Study that 
long-stroke, high-speed motor with its over-abundance 
of POWER. 
Get the dealer to tell you of the National Service organ¬ 
ization that Studebaker has built up, so that wherever 
you drive you can always get Studebaker Service. 
Study every little detail—and be CRITICAL. 
Consider how much you get for $985—and 
then, decide if this isn’t the car you want 
-fee****** & a 
-7 
FOUR 
Electric Lights 
Electric Starter 
Electric Lighting and Start¬ 
ing— FULL Floating Rear 
Axle — Timken Bearings - 
Safety Tread Rear Tires— 
One-man Type Top. 
Stubebaker ROADSTER - $985 
Studebaker FOUR, * - 985 
Studebaker LIGHT SIX - 1385 
Studebaker SIX, 7-paasenger, 1450 
F. O. B. Detroit 
Write for 
“The Story of Studebaker 1 
Address Dept. F2, Studebaker 
Detroit 
mmm 
