These should always be liar-vested as soon as the tops begin to get dried out: if they are left in the ground after that they are apt to begin a second growth, and in that case it will be almost impossible to keep them all through the winter. After being thoroughly dried in an open shed or in the garden, the tops should be cut off and the onions placed in vegetable barrels or in open crates. It is better not to put them into permanent winter quarters until there is danger of freezing weather. They should be perfectly firm, hard and dry when put away; to keep well they should be thoroughly ventilated while in storage. The ordinary Ber muda or Texas onion crates, which can be bought second-hand at most grocery stores, are the best and most convenient container for keeping onions. A crate holds about a bushel, and the crates can be stacked up on top of each other. The white varieties of onions and the extra large Spanish or Bermuda onions do not keep as well as the standard yellow or red globe or flat onions. To the former class belong such varieties as Prize-taker, Gigantic Gibraltar, Giant Rocca, Denia, etc. Therefore any of these varieties that there may be on hand should be used first.