ONION. Allium, area. The onion is one of the oldest cultivated as it is one of the most celebrated of ancient vegetables. In Egypt, it -attained great excellence and mildness, probably from the steady heat, and constant moisture of irrigation in connection with the rich alluvial soil of the Nile. The Israelites in their wander ings in the desert, lamented the loss of onions as one of their privations. Of the Egyptians and their worship of the allium tribe, Juvenal wrote: Now Egypt, mad with superstition grown,.
Makes gods of monsters, but too well is known, 'Tis mortal sin an onion to devour, Each clove of garlic has a sacred power. Religious nation. sure! and blest abodes, Where ev'ry garden is o'errnn with gods! The onion is cultivated extensively in every civilized country, and forms a considerable -article of transport from one place to another.
Besides the general cultivation, vast quantities are grown along the Mississippi river in Iowa, for transportation South. In the Eastern States, especially in Connecticut, large quantities are grown for export. There are a great many varieties, but the Danvers Yellow and Large Red are principally cultivated for their keeping qualities, and the Silver Skin-for pickling. The Yellow Strasburgh is also a valuable variety in general cultivation, but the two first named are preferred for shipping. The crop requires a rich, deep, mellow soil, heavily manured. It is better that they be sown as early in the spring as the ground can be worked on fall plowing.
Three to four pounds of fresh seed is the usual quantity sown per acre, in drills eighteen inches apart, and half an inch deep. The cultivation is entirely by hand machines and superficial, working close to the crop. When the plants are three inches high, thin to two apart. Keep free from weeds, and as the bulbs begin to form, draw the earth away rather than to the bulbs. Never cultivate deeply, as it will injure the surface roots. As the crop gains size the tops gradually die down, and early sowings generally ripen in the West, in August. When the tops are entirely dry, the . onions are collected into thin windrows, with spaces between to dry for a few days. When dry, the tops are pulled off, the bulbs cleaned of the rough skins, when they are ready for market. If the onions are to be stored for winter, they should-be kept in a cool airy place, in thin layers, until late in the autumn, they are then carried to a cold dry cellar, and stored on racks, in layers six or eight inches deep. They may also be saved in heaps, out of doors, by piling in a dry place, just before hard frosts set in, covering carefully with hay, and' then with earth, just so they will ,freeze slightly. Thus they should not be touched until the frost draws out of them naturally, when they must be immediately sold.