Reclaimed marshes, freed from roots and peat, and thoroughly fertilized, are ideal places for growing onions. The rows or drills, which must be 14 inches apart, must also be perfectly straight, else the necessary cultivation cannot be given. The crop often needs two weedings by hand when the plants are very young, and frequent cultivation by the wheel-hoe. Now the wheel-hoe cannot do good work on rough or uneven ground, and its best work is none too good for onions, so you see where you are at. The onion crop is divided into two classes, the early crop and the main season crop. Early crop onions are immature, green, and are tied in bunches for market; main season crops are dry and are a staple product. Early onions may be grown from seed, but are usually grown from bulbs. There are three kinds of bulbs for planting: “top” onions, potato or “multiplier” onions and “sets”; the first two are distinct types, but “sets” are only partly grown onions. “Top” onions are really small bulbs which grow on the top of the plant instead of fruit; “multipliers” are onions with several hearts or cores, each of which may be planted and will give rise to another bulb, which, in its turn, will develop two or three more cores. The process is continued indefinitely. “Top” onions start quickly and soon give edible onions. If the bulb is planted out the following year it will send up a stalk and produce a new crop of tops. To raise “sets,” seeds are sown thickly on dry, light ground, where they soon crowd each other, and by midsummer anyway, the tops die for lack of room, food and moisture. The bulbs, which should then be from one-half to three-quarters inch in diameter, are picked, cured and stored as ordinary onions are. When planted in the spring they start to grow again and soon produce eatable bulbs. The new early onion culture is growing onions from seedlings raised in the hot-bed or forcing house, and transplanted as soon as the weather permits. By this method the large, quick-growing Southern varieties, Gibraltar and Prize-taker, come to perfection in the North. Our season is too short for this by the ordinary open planting. This “New Onion Culture,” which is not so new, after all, except in the middle East, is fully described by T. Greiner, in his book published by the Orange Judd Company, N. Y. In the main season crop, earliness is not so necessary, and less fertilizer will do, so long as it is the right kind. Seed is sown as early as possible, as the onion likes a cool season. In the garden, it is sown thickly because the onion often fails to sprout, but in the field, it is sown more carefully, waste of seed and the thinning in the big field being expensive.