30 



D. M. FERRY & GO'S DESCRIPTIVE CATALOGUE. 



while curing, but if it is not they will need to be stirred by 

 simply moving them slightly along the row. Cut ofE the tops 

 when perfectly dry, about half an inch from the bulb, and 

 throw each pair of rows together, forming windrows about 

 nine feet apart. After a few days more of bright weather they 

 will be fit to stor e 



For Pickles or Sets.— Use good giound, prepaied as abo\e 

 ^nd sow the seed \ ery thick m broad dulls toityto 

 sixty pounds pei aci e 



How to Keep Onions Through" 

 Winter. —The essentials foi the pie 

 .servation of onions are drjness, 

 thorough ventilation, coolness, and 



([^"Thorough preparation of the ground, careful sowing 

 and the best of after culture will avail nothing unless seed of 

 the best quality is sown. Given the same care and conditions, 

 the product from two lots of seed of the same variety, but 

 from different growers, may be so unequal in the quantity of 

 mei chantable onions that the good seed a\ ould have been the 

 cheapei at ttn time'> the cost ot the inftiioi 



Oui thoiough equipment 

 with long expeiience ingrow- 

 ing onion seed of the very best 

 qualitj enables us to say with- 

 out hesitation that our stock is 

 equal, it not superior, to any. 



Michigan Yellow Globe. 



freedom from frost, or if frozen they must not be permitted 

 <;o thaw and freeze again. 



One of the most popular methods of keeping onions is to 

 spread straw to the depth of eighteen inches upon the barn 

 floor, scaffold or garret; upoh this spread the onions six to 

 ten inches deep, and cover with two feet of straw. If in good 

 condition and sufficient depth of covering is used, they will 

 keep in fine condition till May. 



A cool, dry cellar of some out-building, barn, or carriage- 

 house, will be found excellent for keeping onions, if it has 

 windows for ventilation. The cellar of a dwelling house is 

 usually too warm. They should be spread on scaffolds, about 

 six inches deep, with room enough between the boards for 

 the air to circulate. On approa,ch of cold weather, close the 

 doors and windows, and keep the temperature just above the 

 freezing point. With proper care they can be kept from 

 {freezing, and will come out nice and sound in the spring. 



tNo. I, Extra Early Red; No. 2, Large Red Wethersfield ; 

 No. 3, Yellow Danvers; No. 4, White Portugal; No. 

 5, White Silverskin; No. 6, White Qlobe. 



EXTRA EARLY RED.— A medium size flat variety; an 

 abundant producer, and very uniform in shape and size; 

 moderately strong flavored, and comes into use nearly two 

 weeks earlier than the Large Red Wethersfield; very desir- 

 able for early market use. 



LARGE RED WETHERSFIELD.-This is the standard 

 red variety and a favorite onion in the East, where immense 

 crops are grown for shipment. Large size; skin deep purp- 

 lish-red; form round, somewhat flattened; flesh purplish- 

 white; moderately fine grained, and stronger flavored than 

 any of the other kinds. Very productive, the best keeper, 

 and one of the most popular for general cultivation. It is 

 more inclined to form large necks if planted on unsuitable 

 soil, than the Danvers, but is the best variety on poor or dry 

 soils. 



SOUTHPORT RED GLOBE.— For some years the onions 

 from Southport have commanded an extra price in the New 

 York markets, because of their beautiful shape and color. 

 The variety is of medium size, spherical, with small neck, 

 very deep, rich red color, and of superior quality. 



LARGE YELLOW STRASBURG, OR YELLOW DUTCH. 



— One of the oldest sorts. Flat, flesh white, fine grained, mild 

 and well flavored. 



niCHlGAN YELLOW GLOBE.— The largest crops of onions 

 are always produced on rich, black lands. On such soils it is 

 found that a globe shaped onion gives the largest return, and 

 to meet the demands of the professional onion growers located 

 on such lands, we have developed this variety. The bulbs are 

 large and uniformly spherical, with very small necks; of a 

 rich orange-yellow color, enormous yielders and splendid 

 keepers. No onion grower can afford to plant inferior seed 

 when such as this can be procured. 



YELLOW DANVERS.— A fine productive variety of med- 

 ium size, globular; skin yellowish-brown; flesh white, com- 

 paratively mild and well flavored. The yield per acre from 

 seed is very often six hundred bushels. Many seedsmen cata- 

 logue it as Yellow Globe Danvers to distinguish it from the 

 old stock. We have improved the original shape of this 

 variety, but a true Danvers onion can never be as full or 

 globe shaped as the White Globe, for it would be sure to lose 

 some of the good qualities of the Danvers if changed in form 

 to that extent. 



WHITE PORTUGAL, OR AMERICAN SILVERSKIN.— 

 A large, flat onion of mild flavor; fine for early winter use, 

 and much esteemed for pickling. It is the best keeper of 

 the white varieties. 



WHITE SILVERSKIN.— The bulbs are comparatively 

 small and very white. Grow rapidly when young. Very 

 valuable for bunching. 



ROUND WHITE SILVERSKIN.— This is uniformly early, 

 small, round and handsome, with an opaque white skin, 

 which does not turn green upon exposure to the sun. They 

 are also very compact and hard, but at the same time crisp 

 and brittle, making them the best pickling onion. 



WHITE GLOBE.— Yields abundantly, producing handsome 

 and uniformly globe shaped bulbs. The fiesh is firm, fine 

 gained, and of mild flavor. Sometimes called Southpoi't 

 White Globe. 



EL PASO, OR LARGE HEXICAN.— Grows in Mexico to a 

 diameter of six inches, and to a weight of two or three 

 pounds, and used in that region in preference to any other 

 sort. Color variable from white to light red; flesh white, 



