44 
D. M. FERRY & CO’S 
seed farm near Detroit, which is by far the largest crop 
ever grown in America by one firm. Our stock is all 
grown /rom choice , selected bulbs , under our own su¬ 
pervision ^ therefore those who order seed of us will be 
sure of getting new , choice seed of the best quality. 
Beware of Cheap Onion Seed ' as much of it is 
worthless , and is sure to disappoint the purchaser. 
ONIONS—HOW WE RAISE THEM. 
We receive letters every year, inquiring how to raise 
onions ; and for the benefit of our patrons we will give 
the method as practiced on our seed farm. 
Any land that will raise a good crop of corn, except 
stiff clay or gravelly soil, is suitable for onions. We 
select a sandy loam with a light mixture of clay, as it is 
easier to work, and produces good crops. Land that ha° 
been worked two years previously in hoed crops, and 
heavily manured for those crops, and kept entirely free 
from weeds, would be in a desirable condition to com¬ 
mence with. Gather off any refuse that may’ be on it, 
and in October apply about fifty cart loads of manure to 
an acre. The manure should have been twice turned 
during the previous summer, and well fermented, to 
destroy any’ weed seeds that may be in it. Spread the 
manure evenly on the land, and plow it under taking a 
narrow furrow, which will mix the manure more thor¬ 
oughly with the soil. This will be all the preparation 
needed in the fall. As early in the spring as the ground 
can be worked without injury, give it a thorough drag¬ 
ging. first with an iron dra^, then with a brush drag, 
after which rake the entire piece with steel hand rakes. 
Stretch your line perfectly straight along one side of 
your bed, then with a wooden marker — containing five 
teeth fourteen inches apart — mark off your ground, run¬ 
ning your outside tooth along the line ; returning, place 
the outside tooth in the last mark, and follow it for a 
guide, repeating this operation until the piece is all 
marked. 
We use a seed drill with a roller attached. Most of 
the drills have places in the bottom of the feed. box 
numbered. No 4 usually sowing four pounds of seed to 
the acre, No. 5 five pounds. No 6 six pounds. Sow the 
thinnest when large onions are wanted, provided you 
can rely on our seed. Procure good seed at whatever 
price , for without it all your labor will be lost. Cover 
the seed half an inch deep. As soon as the onions are 
up so they can be seen the length of the row, give them 
the first hoeing, just skimming the ground between the 
rows We use a hoe made expressly for that purpose. 
The blade is eight inches long and one and a half broad, 
with a long, crooked shank set in a handle five feet long. 
The shape of the hoc allows the earth to pass over the 
blade without moving it out of its place. In a few days 
after give them the second hoeing, this time close up to 
the plants, after which weeding must be commenced. 
This operation requires to be carefully and thoroughly 
done ; the weeder must get down to his work on his 
knees astride of the row, stirring the earth around the 
plants, in order to destroy any weeds that have just 
started and cannot be seen. In ten days or two weeks 
they will require another hoeing and weeding similar to 
the last, and two weeks later give them still another 
hoeing, and if necessary, another weeding. If the work 
has been thoroughly done y and at the proper * time , the 
crop will not need anything more until ready to gather. 
When the tops die and fall, the crop should be pulled 
and spread evenly on the ground to dry • in about a 
week after being pulled, turn, or rather stir them with a 
wooden rake, and when the tops have become perfectly 
dry. cut them off one-half an inch from the bulb. When 
the crop is designed for market, it should not be exposed 
to the weather longer than necessary to cure the crop, 
as the onions will loose their bright color by exposure. 
How to Keep Onions through. "Winter. 
The essentials for the preservation of onions are dry¬ 
ness, thorough ventilation, coolness, and free.om from 
frost, or if frozen, they must not be permitted to thaw 
and freeze again. 
One of the most popular methods of keeping onions, 
is to spread straw threshed with a flail, to the depth of 
eighteen inches upon the barn floor, scaffold or garret ; 
upon this spread the onions six to ten inches deep, and 
cover with straw two feet, laying on old pieces of boards 
or sticks. If at sufficient depth from frost, they are not 
affected by the changes of temperature, and will keep 
in fine condition till May. 
A cool, dry cellar of some out-building, barn or car¬ 
riage house will be found excellent for keeping onions, 
if it has windows for ventilation. The cellar of a dwell¬ 
ing house is usually too warm. They should be spread 
on scaffolds, about six inches deep, with room enough 
between the boards for the air to circulate. On approach 
of cold weather close the doors and windows, and keep 
the temperature just above freezing point. With proper 
care, they can be thus kept without freezing at all, anc. 
will come out sound and nice in the spring. 
Early Red.— A medium sized, flat variety; an abund¬ 
ant producer, and very uniform in shape and size ; mod¬ 
erately strong-flavored, and comes into use nearly two 
weeks earlier than the Large Red Wethersfield ; very 
desirable for early market use. 
Early Red Globe.—A comparatively new variety, 
maturing as early as the flat varieties. It is globe- 
shaped ; skin deep red ; flesh mild and tender. Very 
handsome in appearance. 
Large Red Wethersfield. 
Large Red Wethersfield.—This is the standard 
variety, and the favorite onion in the cast, where im¬ 
mense crops are grown for shipment. Large size ; skin 
deep purplish-red ; form round, flat ; flesh purplish- 
white ; moderately fine-grained, and stronger flavored 
than any of the other kinds. Very productive, the best 
keeper, and one of the most popular for general cultiva¬ 
tion. 
