ons will ripen
in August, or early in September; and their full maturity will be
indicated by the perfect decay of the leaves, or tops. The bulbs may be
drawn from the drills by the hand, or by the use of a common
garden-rake. After being exposed for a few days to the sun for drying,
they will be ready for storing or the market.

_Preservation._--The essentials for the preservation of the bulbs are a
low temperature, freedom from frost, dryness, and thorough ventilation.

_Seed._--For the production of seed, select the ripest, firmest, and
best-formed bulbs; and, in April, transplant them to lines two feet and
a half or three feet distant, and from nine to twelve inches apart in
the lines, sinking the crowns just below the surface of the ground. As
the plants advance in height, tie them to stakes for support. The seeds
ripen in August: and the heads, or umbels, should be cut off when they
assume a brown color; for then the capsules begin to open, and shed
their seeds. After being threshed out, the seed should be exposed to the
action of the sun until it is thoroughly dried; for, when stored in a
damp state, it is extremely liable to generate heat, and consequently to
lose its vitality.

_Varieties._--Few of the numerous varieties are cultivated to any extent
in this country. Many of the kinds succeed only in warm latitudes, and
others are comparatively unimportant. The Danvers, Large Red,
Silver-skin, and the Yellow seem peculiarly adapted to our soil and
climate. The annual product of these varieties greatly exceeds that of
all the other sorts combined.

BLOOD-RED. _Thomp._

French Blood-red. Dutch Blood-red. St. Thomas.

Bulb middle-sized, or rather large, flattened; skin dull red,--the
coating next within glossy, and very dark red. The internal layers are
palest at the base; and, except at the top, are only colored on their
outsides. Each layer is paler than the one which surrounds it; till the
centre is reached, which is white.

It is a good keeper, but one of the strongest flavored of all varieties.
It imparts to soups, or other dishes of which it may be an ingredient, a
brownish or blackish color.

BROWN PORTUGAL. _Thomp._

Brown Spanish. Cambrai. Oporto.

A medium-sized, roundish, or flattened onion; neck small; skin
yellowish-brown,--next interior layer not tinged with red. It is a
popular variety in some parts of France; and is remarkable for its
productiveness, excellent quality, and keeping p