How To Keep Onions Through The Winter

No. 971. - It is essential for the preservation of Onions to keep them dry, to have thorough ventilation, and to keep them free from frost. One of the most popular methods of keeping Onions is to spread straw to the depth of fifteen inches on a dry floor and upon this spread the Onions ten inches deep and cover them with one foot of straw. They will then keep in fine condition for months. Upon the approach of cold weather close the doors and windows, keeping the temperature just above the freezing point. With proper care they can be kept sound until spring.

Remarks On Small Onions

No. 972. - It is difficult to grow Onions from seed in certain localities, while from sets good Onions are grown quite early. The sets are little Onions grown up the previous year and taken up when as large as peas. When set out in the spring they very soon form good large Onions. There are two kinds of Onions that are not grown from seed, the Potato and the Top Onion. The Potato Onion grows in clusters under the ground. These little bulbs are planted in the spring and produce large Onions. The large Onions are planted the next spring and produce the clusters. The Top Onion produces the small clusters on the top of the stem, where the seed is produced in the common varieties. These small Onions are planted in the spring and the result is full grown Onions; the large ones with a year's growth produce the clusters.

Early Red Globe

No. 973. - This variety is globe-shaped and very handsome in appearance. The skin has a deep red color, and the flesh is mild, and tender.

Extra Early Red

No. 974. - A medium-sized flat variety, producing abundantly and very desirable for early use. It is uniform in shape, of moderate size and is strongly flavored.

Large Red Wetherfield

No. 975. - This is a standard and favorite variety in the East and is excellent for exportation. It is very productive, generally of large size and keeps well. It is almost round, being a little flattened. The skin is of a purplish red color and the flavor is strong.

Large Yellow Dutch

No. 876. - One of the oldest and best known varieties. It is mild and well flavored, having white, finely grained flesh.

Yellow Danvers

No. 977. - This is a fine globular variety of medium size. The skin is of a yellowish-brown color, and the flesh is white with a mild flavor.

White Portugal, Silver Skin

No. 978. - This is a large, flat and mild flavored Onion, that is much esteemed for pickling, and keeps better than any of the white Onions.

White Silver Skin, For Pickling

No. 979. - This is a large Onion, and is preferred to any other kind for pickling. It is handsome in appearance.

White Globe

No. 980. - This variety yields abundantly, producing handsome globe-shaped bulbs. The flesh is firm, finely grained and of mild flavor.