Elements of farm practice, prepared Elements of farm practice, prepared especially for teaching elementary agriculture; elementsoffarmpr01wils Year: 1915 A GARDEN 131 The soil is kept well cultivated and free from weeds. When the plants are about two inches high, they are thinned to leave about one plant about every two inches. When the tops weaken just above the onion and die down, the onions are pulled, dried, topped and stored. Quite small onions are sometimes pulled and dried and kept over winter, then set out in the spring. They grow quickly and furnish green onions early. They are calle
Elements of farm practice, prepared Elements of farm practice, prepared especially for teaching elementary agriculture; elementsoffarmpr01wils Year: 1915 A GARDEN 131 The soil is kept well cultivated and free from weeds. When the plants are about two inches high, they are thinned to leave about one plant about every two inches. When the tops weaken just above the onion and die down, the onions are pulled, dried, topped and stored. Quite small onions are sometimes pulled and dried and kept over winter, then set out in the spring. They grow quickly and furnish green onions early. They are called sets. 'f. til H- Figure 62.—A field of onions. Radishes are grown from seed. They require rich, moist soil, and unless grown rapidly are very inferior in quality. The seed is sown early in the spring for an early crop. Several plantings are usually made at intervals of two or three weeks for later use. Radishes should be large enough to use in four to six weeks after the seed is planted. Peas are sown early in spring; early varieties for early use, later varieties for later use. They are sown in drills from two and a half to four feet apart, depending upon the variety. It is desirable in small gardens to furnish something on which the vines may climb, as they are not strong enough to stand erect alone. Lettuce,, carrots and Swiss chard are grown in about
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