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parent. These varieties are the Common Flat onion, the 

 Early Cracker onion, the Danvers onion, and the Interme- 

 diate onion. 



The Common Flat (incorrectly called Silverskin in the 

 Eastern States, a name which properly belongs to the White 

 Portugal) is not so generally cultivated since the Early Dan- 

 vers was introduced, as formerly. It grows to a diameter of 

 about three inches, is compact in its structure, and of good 

 flavor. It is a good keeper. 



The Early Cracker onion (see illustra- 

 tion) is very thin, of a beautiful honey color, 

 quite compact, and oftentimes hollows a lit- 

 tle at the bulb around the neck. It ma- 

 tures about a week or ten days earlier than 

 the Early Danvers, and in fineness of structure and delicacy 

 of flavor is unsurpassed. 



The great practical objection to the cultivation of this on- 

 ion on an extensive scale is the extreme care required in 

 handhng it ; it needs care to prevent bruising and consequent 

 rotting. For using in the fall, this objection would not lie 

 against it with any great force ; this and the Early Flat Red 

 are excellent varieties for raising where the seasons are short. 

 It grows to a diameter of from two and a half to four inches. 



The Early Round Danvers Yellow onion, was originat- 

 ed by Mr. Daniel Buxton and brother of South Danvers, by 

 careful selections of the roundest and earhest specimens from 

 the Yellow Flat onion. The Danvers is an early onion, ma- 

 turing within about a week or ten days of the Early Red and 

 Cracker onions. It is very prolific, and, like the Red Globe 

 onion, gives larger crops by about one-third than the flat va- 

 rieties. When each are seen just before pulling, the differ- 

 ence in the bulk of the crop is not very apparent, but when 



