Vegetable growing . It shouldbe set to cut close to the row early in the season to reduce the amount ofhand weeding. In addition to the cultivation a large amount of handweeding is required. It is very important that the growershould keep ahead of the weeds, and this can be done mostsatisfactorily by beginning early and doing the work fre-quently. Where there are considerable amounts of weedseed in the soil, it is often desirable to remove the weeds ONION 217 from the field and burn them soon after they liave beenpulled. Weed sacks may be carried for collecting smallweeds as they are pulled. T


Vegetable growing . It shouldbe set to cut close to the row early in the season to reduce the amount ofhand weeding. In addition to the cultivation a large amount of handweeding is required. It is very important that the growershould keep ahead of the weeds, and this can be done mostsatisfactorily by beginning early and doing the work fre-quently. Where there are considerable amounts of weedseed in the soil, it is often desirable to remove the weeds ONION 217 from the field and burn them soon after they liave beenpulled. Weed sacks may be carried for collecting smallweeds as they are pulled. Thinning is done at the time of the first or second weeding,before the bulbs are larger than f of an inch in the plants are thick, thinning should be done early, as theysoon crowd one another and the ones that are left to matureare checked in their growth by the ones that are is best to do the thinning when the soil is moist, and itshould be done carefully to pre^ent injuring the j^lants that. Fig. 107.—A large amount of hand work is required for growing onionsfrom seed. The thinning is done before the bulbs are f of an inch indiameter. are left. Only the most vigorous plants are left to distance of at least 3 inches should be left between plantsif large bulbs of uniform size are desired. When grown underfield conditions, 6 to S bulbs are left to each foot of spacein the row. Harvesting the crop in the best condition for storing isdone when the onion has been allowed to mature completelyin the field. The first indication of ripeness is a shrivelingand falling over of the tops while they are yet in a green con- 218 LONG SEASON CROPS THAT ARE HARDY dition. Soon after the shriveling of the necks, the leavesturn yellow and later become dry and brown. In order toinsure getting the crop harvested without a second growthtaking place, as a result of heavy rains following theirripening, harvesting should be begun as soon as the topshave fallen over and t


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Keywords: ., bookcentury1900, bookdecade1910, booksubjectvegetablegardening