and a half at the cutting part of the blade; it must be sharp and lightly handled, just loosening the ground and cutting off any stray woods. If there are no weeds the soil can be quickly loosened with a sharp steel rake. They should be worked every eight or ten days from this point until they begin to ripen; if it is neglected for longer periods than these, the gardener will rue it in days of back-breaking labor on hands and knees. When the young onions have made leaves two or three inches in height, they should be thinned out to from four to six inches apart in the rows, according to the size of the bulb made by the particular variety planted. The seed for onions grown in this way should be sown as early in the spring as the soil can be gotten into the proper fine condition, so that they may make as strong a growth as possible before the hot summer weather ripens them off. As they begin to ripen, all those with thick necks should be pulled and used upon the table, as they will not ripen properly, and if put away with the good bulbs will start all to rotting. There is a theory common with old gardeners that, by bending the tops over when they begin to ripen, the bulbs will be increased in size and will ripen more quickly; personally, I have tried it frequently, and have never been able to observe any difference in those bent and the ones left to ripen in the natural way. As soon as the bulbs are well matured, take them up at once, as a few rainy days might start them to growing again if left in the ground; pull off all the tops and roots which adhere to the dry bulbs and spread them thinly on the barn floor or on the
