44 D. M. FEMHY & CO'S DESCRIPTIVE CATALOGUE. 



FOREIGN ONIONS. 



The following varieties have been tested in this coun- 

 try, and have given perfect satisfaction. While we 

 would not recommend the risking of a large crop of 

 onions by sowing imported seed, we believe the follow- 

 ing varieties will be found very desirable for early mar- 

 ket and home garden use. The flavor of the Italian 

 varieties is mild, and they seem every way well adapted 

 to culinary purposes. 



Queen. — A silver skinned variety, of quick growth 

 and remarkable keeping qualities. If sown in early 

 spring it will produce onions one to two inches in diame- 

 ter early in summer, and if sown in July, will with 

 favorable weather be ready to pull late in autumn, 

 and be sound and fit for use until the following summer. 

 Particularly valuable for pickles, as, if sown thickly, 

 they will mature perfect, hard onions from one-hal*f to 

 three-quarters of an inch in diameter. 



Early Neapolitan Marzajola. — A beautiful, flat, 

 white skinned variety, one of the earliest of all, and a 

 good keeper. It can be sown in February or March, 

 and will mature a crop very early in the season; or if sown 

 in July, the crop will be matured in the same season. In 

 the South the seed can be sown in the autumn, and 

 large onions produced in March. 



Giant Rocca. 



Giant White Italian Tripoli.— A large, beautiful, 

 pure white, flat onion of mild and excellent flavor, and 

 will produce a somewhat larger onion from seed than 

 our White Portugal; but to attain the full size the plants 

 should be started very early in a hot-bed and set out in 

 rich soil. 



Bermuda Red. — A very early and mild onion, 

 grown extensively in the Bermudas, and put on our 

 markets early in the summer. Sown in our climate, the 

 bulbs are smaller, but mature early and retain much of 

 the mild, sweet flavor of the imported ones. The bulbs 

 are very large for so early a variety, very flat, with thick, 

 broad scales and exceeedingly sweet, mild and tender. 

 Color pale red or pink. 



Bermuda White. — A little smaller, still milder fla- 

 vored, and white in color; otherwise the same as the 

 last. 



Giant Rocca. — An immense o?iion. Globular in 



form; skin light brown; flesh mild and tender. It will 

 produce a large onion from seed the first season, but to 

 attain the largest growth, very small bulbs or sets should 

 be put out the second spring, when they will continue 

 increasing in size, instead of producing seed, as is the 

 case with American onions. 



BULBS. 



Top Sets, or Buttons. — These produce on the top 

 of the stalk instead of seed, a number of small bulbs or 

 onions, about the size of acorns, which, if planted, will 

 produce a large onion, maturing earlier than from seed. 

 The large onion produces the top onion, and the little 

 top onion produces the large onion. 



Red Bottom Sets. — Produced by sowing seed very 

 thickly in the spring, and not thinning out. They ma- 

 ture under this method when about half an inch in dia- 

 meter and are used precisely as top onions are, setting 

 them out in the spring, instead of sowing seed. 



Yellow Bottom Sets. — Identical with the preced- 

 ing, except in color, and used in the same manner. 



White Bottom Sets.— The seed of the White Sil- 

 verskin or White Portugal varieties is used to produce 

 the white set. They do not keep as well as the red or 

 yellow, but produce beautiful white onions early in the 

 season. 



English Multiplier. — Esteemed by many as the 

 best variety for early use. It is large sized, of a mild, 

 sweet, sugary flavor; very early, and a large producer. 

 The large onion produces several small ones in clus- 

 ters around the bulb, growing mostly on the top of the 

 ground. 



Any of the preceding five varieties can be recom- 

 mended as a small, early crop for family use and early 

 home market, but not as a main crop, the increase 

 of marketable onions over the seed being too small. Oj 



all the various modes of propagation, sowing the seed 

 for a main crop deserves the first rank. Its cheap7iess 

 compared with other modes, the facility with which 

 seed is sown, and the superior bulbs which it pro- 

 duces, recommend it to general use. 



PHRSLEY, 



Fr., Per si I. Ger., Peter silie. 



A very useful vegetable for flavoring soups and stews, 

 and for garnishing. For flavoring, the green leaves are 

 used, or they may be dried crisp, rubbed to a powder, 

 and kept in bottles until needed. 



Culture. — It requires rich, mellow soil. The seed is 

 even slower than Parsnip in germinating, and should be 

 sown as early in the spring as possible, and the plants 

 transplanted when they are two inches high. The 

 oftener they are transplanted and cut back, the finer 

 and more perfect the leaves will be. When well grown 

 each plant will form a handsome rosette eighteen inches 

 or more in diameter. 



Carter's Fern Leaved. 



