Sow at least three seeds to the inch
in a shallow drill one inch deep, and spat the earth firmly over
the seed with the back of a spade or with your hand. In subsequent
culture little more is required than keeping the MERE SURFACE
stirred with a hoe, and the rows clean of weeds. Onions are not
benefited by deep stirring of the soil, but the surface, from the
start, should be kept clean and scarified an inch or two deep
between the rows during the growing season. I prefer to have my
onions growing at the rate of one or two to every inch of row, for
I do not like large bulbs. I think that moderate-sized onions are
better for the table. Those who value largeness should thin out
the plants to three or four inches apart; but even in the market
there is less demand for large, coarse onions. When the tops begin
to fall over from their own weight, in August or September, leave
them to mature and ripen naturally. When the tops begin to dry up,
pull them from the soil, let them dry thoroughly in the sun, and
then spread them thinly in a dry loft till there is danger of
their freezing. Even there they will keep better, if covered
deeply with straw, hay, etc., than in a damp cellar. Wherever the
air is damp and a little too warm, onions will speedily start to
grow again, and soon become worthless.
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