44 
D . M. FERRY & C ’ S 
the acre. No. 5 five pounds, No. 6 six pounds Sow the 
thinnest when large onions arc wanted, provided you 
can r^ly on your seed. Procure good seed at •whatever 
Price . /or •without it all your labor -willbe 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 hoe allows the earth to pass over the 
blade without moving in out of its place. In a few days 
after give them the second hoeing this time ciose up to 
the plants, after which weeding must be commenced. 
This operation requires to be carefully and thoroughly 
done . the wceJcr must get down to ms work on his 
knees astride of the iow 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 it necessary another weeding If the work 
has been thoroughly done 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 freedom 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 
m 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. Un 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. and 
will come out sound and nice in the spring. 
PARSNIP. 
Fr. Panais — Ger Pasttnake. 
Has long been an inmate of the garden, and is sweet, 
palatable and very nutritious for man and beast. It is 
of the hardiest nature, being improved by remaining in 
the ground, exposed 10 the frost, during the winter 
Long White Dutch, or Sugar. —Roots very long, 
white, smooth, tender, sugary and most excellently fla¬ 
vored. It keeps through the winter perfectly well, 
where grown without protection. 
Hollow Crown.— Roots oblong, ending somewhat 
abruptly, with a small tap root; grows mostly below the 
surface; has a very smooth, clean skin, and is easily 
distinguished by the leaves arising from a cavity on the 
top or crown of the root. 
Longr White Dutch. Hollow Crown. 
Culture — It succeeds best in a rich, sandy loam. 
Sow early in the spring, in drills tolerably deep ; scatter 
the seeds thinly, and cover evenly with the rake. After 
the appearance of the plant, the soil must be stirred 
frequently, until the leaves cover the ground. The 
seed is slow to germinate, and is frequently a long time 
in coming up. 
PARSLEY. 
Fr. Per si l .—Ger. Petersilie. 
The garden Parsley is a very useful and pleasant veg¬ 
etable. Its flavor for seasoning soups and stews is very 
agreeable to many ; and for garnishing purposes, it is 
becoming almost indispensable. It may be preserved 
by drying it till crisp, in summer , then rub it fine be¬ 
tween the hands, and put in bottles for winter use. 
Carters Fern Leaved. 
Carter’s Fern-Leaved. A new’ variety introduced 
by Messrs. Carter, of London It is of most beautiful 
form and coloring, and is well adapted lor garnishing 
