Onions are raised either by "sets," which are small dry onions grown the previous year, or from seeds. When grown from the sets, they should be planted out as early in spring as the ground is dry enough to work; plant them in rows one foot apart, with sets three or four inches apart. When raised from sets, the onions can be used in the green state in June, or they will be ripened off by July. When raised from seeds, these are sown at about the same distance between the rows, and when the young plants are an inch or so high, they are thinned out to two or three inches apart. It is important that onion-seed be sown very early. In this latitude it should be sown not later than the middle of April, for if delayed until May, warm weather sets in and delays, or rather prolongs the growth until fall, and often the bulbs will not ripen; we find that unless the onion-tops dry off and the bulbs ripen by August, they will hardly do so later. The best known sorts are White Portugal or Silver Skinned, Yellow Dutch or Strasburg, and Wethersfield Red.

Two kinds are grown exclusively from bulbs; one of these is the Potato Onion, or "Multipliers," which increase by the bulb splitting up and dividing itself into six or eight smaller bulbs, which in turn form the sets to plant for the next crop. The other variety is what is called "Top Onion," which forms little bulbs on the stem in the place of flowers; these are in clusters, and about the size of hazel nuts. These small bulbs are broken apart and planted in spring at the same distances as the "sets" referred to above; all mature in August.