WM. HENRY MAULE, Inc., PHILADELPHIA, PA. Vegetable Seeds—65 
The Southport. Globe Onions 
The Southport Globe Onions have increased wonderfully in public favor during the 
past few years, and they well deserve their popularity. In almost all markets they will 
invariably bring top prices. They are not only of handsome appearance, remarkable 
solidity and good keepers, but also fully equal in yield our best strains of other varie- 
ties, 900 bushels to the acre from seed the first year being not unusual. For years we 
have taken considerable pride in all three of the Southport Onions named below, and 
can Say in perfect candor that our strain of each one of these globe onions cannot be 
surpassed, if equalled, in this country. 
444 Southport Red Globe 
Several years ago our annual sales of this onion did not exceed 500 pounds; today 
the demand runs into the thousands. In districts in New York and Ohio, we frequently 
ship 1,000 pounds of this red globe onion annually. It is a perfect globe, skin being of a 
rich glossy red; flesh fine grained, white and always mild and pleasant. Like other 
Southport onions it is very hardy and a splendid keeper. On our trial grounds at Pan- 
mure last season, it Showed up the best of any of the Red Globes, and was the admira- 
tion of every one who took the pains to critically examine our onion trials. 
Packet, 5 cents; ounce, 15 cents; 14 pound, 40 cents; pound, $1.50, postpaid. 
44s Sc ithport White Globe 
This onion, on account of i ' handsome appearance, always brings top prices in the 
New York City markets. It + silvery white in color, globe shaped in form, flesh of 
delicious flavor, and a fine kee .er. Our strain of Southport White is equally as desir- 
able as that of the Southport Re. and Yellow Globe. 
Packet, 10 cents; ounce, 20 c -wts; 4 pound, 60 cents; pound, $2.00, postpaid. 
44s Southport Yellow Globe 
This is of the same general character as the two varieties described above, except the 
skin is a rich yellow, flesh of course being pure white, and of a mild and delicious flavor. 
It is one of the most popular of the Yellow Globe onions, and our annual sales run into 
thousands of pounds. These three varieties of Southport Globe onions we have care- 
fully bred up for years, so that we are sure all our friends who entrust their orders for 
these onions to us will be highly delighted with their crop and the price they secure for 
same next fall. Bear in mind that all three of these Southport onions ripen very 
evenly, and on this account particularly are wonderful keepers. 
Packet, 5 cents; ounce, 15 cents; 4 pound, 40 cents; pound, $1.50, postpaid. 
ONION 
SEED 
Is one of 
our best 
leading 
special- 
ties; you 
will make 
no- mis- 
take in 
sending 
us all of 
your 
ONION 
SE SESD 
orders 
this year. 
SOUTHPORT RED GLOBE ONION. 
——— = 
Growers using large quantities of 
onion seed should write for our 
Market Gardener’s Wholesale 
Price List and save money. 
CUE Ss 
“HUDIING SOUTHPORT 
g WG (Y WHITE GLOBE 
ONION. 
a9 Ailsa Craig Onion 
An Excellent Yellow Globe Onion of Very Large Size 
This mammoth onion is grown in England, where it originated, almost to the exclusion of 
all other sorts owing to its immense size, its handsome oval appearance, and its pungent 
put sweet and mild flavor. It is an excellent keeper for a large onion, a heavy yielder and 
Hil] grown for exhibition purposes perhaps more than any other variety. Its attractive pale 
| straw color, its productivity and large Size make it a most desirable sort either for market or 
the home garden, and bids fair to quickly rival in this country the popularity it now enjoys 
in England. To secure the largest onions seed should be sown in hot bed in the early Spring 
and transplanted later to the open ground. 4 
Packet, 10 cents; ounce, 15 cents; quarter pound, 40 cents; pound, $1.50, postpaid. 
at your post office 
or express office 
Delivered Free 
We wish our customers to bear in mind that all seeds quoted in 
this Seed Book at postpaid prices are delivered free of all expense. 
== — —S os 
AILSA CRAIG ONION. 
