For the Southern States. 49 
OKRA. 
TALL GROWING. | Dwarr. 
This is a highly esteemed vegetable in the South, and no garden, 
whether small or large, is without it. It is used in making ‘‘Gumbo,’’ 
a dish the Creoles of Louisiana know how to prepare better than any 
other people. It is also boiled in salt and water, and served with vine- 
ear as a salad, and is considered a very wholesome dish. Should not 
be planted before the ground is warm in spring, as the seeds are apt to 
rot. Sow in drills, which ought to be two to three feet apart, and when 
up, thin out, and leave one or two plants every twelve or fifteen 
inches. 
Long White. This is the most tender of any kind, in shape the 
same as the Tall Growing, but the pods are of a very light green 
color. 
Tall Growing Okra. 
Talli Growing. This is the variety most cultivated here. The 
pods are long, round towards the end, and keep longer tender than the 
square podded kind. 
Dwarf. Cultivated only as being earlier than the former kind. 
The pods are short, thick and ribbed, and not so nice in appearance 
as the Tall Growing variety. 
ONION. 
ONION (Fr.), ZWIEBEL (Ger.), CEBOLLA (Sp.). 
YELLOW DuTcH OR STRASSBURG. WHITE, OR SILVER SKIN. 
LARGE RED WETHERSFIELD. | CREOLE. 
_ The Onion is one of the most important vegetables, and is grown 
to a large extent in Louisiana. Hundreds of barrels are shipped in 
spring from hereto the Western and Northern States. There is one 
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