60 PETER HENDERSON <fe CO.'S CATALOGUE OF SEEDS. 



ONION. 



German, Zwiebel. — French, Ognon. — Spanish, Cebolla. 



The Onion thrives best in a rather strong, deep, rich, loamy soil, and, unlike most 

 vegetables, succeeds well -when cultivated on the same ground for successive years. 

 The ground should be deeply trenched and manured the previous Autumn, and laid up 

 in ridges during the Winter, to soften. As early in Spring as the ground is in working 

 order commence operations by levelling the ground with a rake, and tread it firmly; 

 sow thinly in drills about a quarter of an inch deep and one foot apart ; cover with fine soil 

 and press down with the back of a spade or a light roller. When the young plants are 

 strong enough, thin gradually, so that they stand finally three or four inches apart. 

 Keep the surface of the ground open and free from weeds by frequent hoeing, taking 

 care not to stir the soil too deeply, or to collect it about the growing bulbs. 



Per oz. X lb. Lb. 



Early Large Red. This variety ripens about a fortnight earlier 

 than the Large Wethersfield, and is rather smaller in size, 

 but close grained and heavy. It is mild in flavor, a good 

 keeper, and in all respects an excellent variety 25c. §0 75 $2 50 



Wethersfield Large Red. The staple variety of the Eastern Onion- 

 growers, of large size, deep red in color, and an excellent 

 keeper 20c. 60 2 00 



Yellow Dutch, or Strasburg. One of the oldest varieties, the 

 " Silver Skin" of the Eastern States, a good keeper, and well 

 flavored 25c. 75 2 50 



Yellow Danvers. An excellent variety, mild-flavored, and very 



productive; ripens early, and a good keeper 25c. 75 2 50 



White Portugal, or Silver Skin. A handsome Onion, of mild 



flavor, but not a good keeper ; extensively grown for pickling 30c. 1 00 3 00 



Per qt. Per bush 



Top, or Button Onions 25c. $6 00 



Potato Onions 25c. 6 00 



White Onion Sets ) p . . . . , variatlo _ $ 40c. 10 00 



Yellow Onion Sets ] r llces sub J ect t0 variation. J 30c< g 0Q 



PARSLEY. 



German, Petersilie. — French, Persil.— Spanish, Peregil. 



Parsley succeeds best in a rich, mellow soil. As the seeds germinate very slowly, 



three or four weeks elapsing sometimes before it makes its appearance, it should be 



sown in Spring, previously soaking the seeds for a few hours in tepid water. Sow 



thickly in rows a_foot apart, and half an inch deep. For Winter use, protect in a frame 



or light cellar. 



° Per oz. > 4 - lb. Lb. 



Double Curled. A fine dwarf variety,, beautifully curled ; excel- 

 lent for garnishing 15c. 40c. $1 25 



Fimbriated, or Triple Curled. A very select stock, beautifully 



crimped and curled 25c. 75c. 2 50 



Plain Parsley. The leaves of this sort are plain ; itis hardier than 



the curled variety ; good for flavoring 10c. 2:c. 75 



Hamburg, or Turnip-Rooted. A fleshy-rooted kind; the roots 



used for flavoring soups - 15c. 50c. 150 



PARSNIP. 



German, Pastinake.— French, Panais.— Spanish, Pastinaca. 



Sow as early in Spring as the weather will admit, in drills fifteen inches apart, cov- 

 ering half an inch deep. When well up, thin out to five or six inches apart in the rows. 

 Unlike Carrots, they are improved by frost, and it is usual to take up in Fall a certain 

 quantity for Winter use, leaving the rest in the ground until Spriug, to be dug up as 



required. 



1 Per oz. >4 lb. Lb. 



Long Smooth, or Hollow Crown. Best for general use 10c. 2oc. $0^5 



Guernsey. A large growing variety 10c. 25c. 7o 



The Student. A fine-flavored variety 15c. 40c. 100 



