VARIETIES 85 



larger onion than even Prizetaker, and still milder 

 in flavor. Its season of ripening is a week or two 

 later. It has a light straw colored skin, white crisp 

 flesh, and is perhaps the most satisfactory onion to 

 be grown by the new transplanting method, where 

 appearance and large yield are first considerations. 

 It is particularly subject to fungous diseases 4 , and not to 

 be recommended as a keeper. Mr Burpee writes me 

 as follows in respect to the origin of this splendid 

 onion : 



"We can give you very little information regard- 

 ing the origin of the Gibraltar. All we know is that 

 it originated in Spain. There having been on the 

 market, when introduced, so many of the varieties 

 of the Spanish type of onion seed, such as Yellow 

 Spanish, White Spanish, Spanish King, etc, we de- 

 cided that the name 'Gibraltar' would prevent its 

 being confused with previously introduced or inferior 

 varieties. We have many growers in the South that 

 are growing the Gibraltar." 



Hardy White Onion (Beaulieu's), Fig 50 I am 

 a little in doubt about its true origin, and whether it 

 belongs under the American or foreign onions. The 

 introducer, Mr Henri Beaulieu of Woodhaven, Long 

 Island, claims that it is a strain or cross of the White 

 Portugal. From a single trial (1901-1902) it seemed 

 to me to be of the Barletta or New Queen type. 

 Grown from seed in open ground (sowed in August, 

 1901), it stood the severe winter without protection 

 unharmed and gave an early crop of fine bunching 

 onions. From H, W. Camden, Long Island, I have the 

 following report: "We sow Beaulieu's Hardy White 

 onion seed during the month of August. Plants of 

 early sowings can be transplanted or remain in the 

 seed bed ready for bunching to come in between winter 

 onions (scallions) and onions from sets. If left to 



