228 How to Make the Garden Pay. 



Extra Early Red. Desirable for early market. Hardy, 

 reliable, growing quickly to fair size, A good keeper, and 

 especially valuable for red sets. 



Silver Skin, White Portugal, Philadelphia White. 

 Largely grown for pickling and for white sets. Of mild pleasant 

 flavor, and decidedly handsome appearance. 



Maule's Prizetaker. This I consider the finest of all 

 onions with which I am acquainted. I have grown almost every 

 variety listed by seedsmen ; but have never found one as large 

 in size nor as handsome in shape and general appearance. This 

 variety looks for all the world like the imported Spanish onion, 

 which is sold in our fruit stores at five cents or more per pound. 



White Barletta. The earliest and smallest onion ; excel- 

 lent for pickles. 



New Queen. Another small, handsome early pickling 

 onion, good keeper. White. 



Silver King, Mammoth Silver King. Introduced as the 

 largest of all onions. Skin silvery-white, flesh remarkably sweet 

 and tender. 



Giant Rocca of Naples, 



Giant Pompeii, 



Mammoth Red Tripoli, 



Giant White Tripoli, etc., etc. All these are Italian 

 varieties of quick growth, large size, remarkably mild flavor, 

 but not long keepers. 



Potato Onions. These produce no seed, and are always 

 grown from the bulbs, which when planted, increase in size, and 

 also produce a cluster of bulbs around the one planted. I have 

 had excellent success with it in New Jersey, and seen it do well 

 in southern Pennsylvania and sections south of these localities. 

 Profitable for market, and entirely reliable. 



Egyptian Perennial Tree Onion. This is probably 

 grown more for its tops, to be used during winter for soups, etc., 

 than for its bulbs. It is entirely hardy, and after once planted, 

 can be had from the garden almost the entire year. I do not 

 value it very highly. 



PARSLEY. 



Apium Petroselinum. German, Peter silie; French, Persil ; 

 Spanish, Peryil. Grown to a limited extent in market and home 

 gardens. The leaves are used for seasoning soups, and for gar- 

 nishing. Market gardeners sow for early supply in cold frame, 

 or between rows of other vegetables. Seed is slow to germinate, 

 and an early crop like radishes or lettuce can be taken off in 

 time to give to the parsley the needed room. When large 

 enough, the tops are repeatedly cut, and tied in little bunches for 



