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



31 



rather coarse grained, but of very mild flavor. Resembles a 

 Mamjnotb Wtute Portugal. 



FOREIGN ONIONS. 



The follo\^-irig varieties have been tested in this country, 

 and have given perfect satisfaction. The flavor of the Italian 

 varieties is mild, and they are every way well adapted to 

 culinary purposes. 



GIANT WHITE ITALIAN TRIPOLI.— A large, beautiful, 

 pure white, flat ouiou of mild and excellent flavor. Will pro- 



duce a somewhat larger onion from seed than our White 

 Portugal : but to attain their full size the plants should be 

 started very early in a hot-bed and set out in rich soil. 



QUEEN.— A silver skinned variety, of quick growth and 

 remarkable keeping qualities. If sou-n in earl\- spring it will 

 produce onions one to two inches in diameter' earlj' in sum- 

 mer, and if sown in .July. will, with favorable weather, be 

 ready to pull late in autumn, and be sound and fit for u.se 

 until the following summer. Particularly valuable for pickles. 

 If sown thickly, they will mature perfect, hard onions from 

 one-half to three-quarters of an inch in diameter. 



EARLY NEAPOLITAN MARZAJOLA.— A beautiful, flat, 

 white skmned \anf»rv 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 



t-il^^^^^^mmsap^^^m^^^^Ki. <^''<^P ^'^^^ mature the 



(^'ml^^^f^^j^^Pm^^Kmi same season. In the 



South the seed can be 



sown in the autumn, and 



] large onions produced in 



March. Known also as 



Early ]\Iay. 



MAMMOTH SILVER 

 KING.- An enormously 

 large, flat onion, resem- 

 bling the White Italian 

 Tripoli, but is larger, 

 slightly later and a bet- 

 ter keeper, making it bet- 

 ter suited for fall and 

 early winter market. 

 Skin silver}- white, flesh 

 pure white, very tender 

 and mild flavored. 



GIANT ROCCA. —An 



immense onion. 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, verj' small 

 bulbs or sets should be set 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 pro<luce 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 ))roduce a 

 large onion, maturing earlier than from seed. The large 

 onion produces the top onion, and the little top onion pro- 

 duces the large onion. 



RED BOTTOM SETS.— Prwluced by sowing seed very 

 thickly in the spring and not thinning out. They mature 

 under this method when about half an inch in diameter: and 

 are used precisely as top onions are. setting them out in the 

 spring, instead of sowing seed. 



YELLOW BOTTOM SETS.-Identical with the preceding, 

 except in color, and used in the same manner. 



Q ji 



WHITE BOTTOM SETS.-The seed of the ^T^iite Silver- 

 skin or White Portugal varieties is used to produce the white 

 set. They do not keejj as well as the red or yellow, but pro- 

 duce beautiful white onions early in the season. 



The preceding four varieties are recommended for a small 

 early crop for family u.se and early home market, but not for 

 a main crop: the increase of marketable onions over the seed 

 being too small. 0/ all the various modes of i/ropagation, 

 sowing the seed for a main crop de.'ierves the first rank. Its 

 cheap7iess compared with other modes, the facility vnth 

 idiich seed is soivn, and the superior bulbs wliich it prodicces, 

 recommend it to general use. 



PARSLEY. 



French, Persil. German, Petersilie. 



Very useful for flavoring soujjs. stews and for garnishing 

 The green leaves are used for flavoring or they may be dried 

 crisij, rubbed to a powder, and kept in bottles imtil needed. 



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

 slower than parsnip in germinating, and should be sown 

 as early as possible in the spi-ing, in drills one foot apart, 

 and when the plants are well up thin to one foot in the row. 

 When the leaves become old and dull they may be cut off and 

 the plant will start a new growth which will be brighter and 

 better curled The fern leaved and moss curled varieties 

 make beautiful border jjlants. 



Fine Triple Curled. 



PLAIN.— Leaves plain or flat and very dark colored. It i3 

 often preferred on this account and because of its hardiness. 



CARTER'S FERN LEAVED.— The leaves are finely cut 

 and give the plants a feathery, fern-like appearance. Makes 

 a handsome border plant. 



Turnip Rooted, or Hamburg. 



CHAMPION MOSS CURLED.— A compact growing, finely 



cut and nnich curled variety, of a bright green color. Owmg 

 to its fine color and density of foliage it is much sought after. 



FINE TRIPLE CURLED. OR MYATT'S GARNISHING. 



—A fine free growing but not large variety. The plants bear 

 a great number of leaves, which are so abundant and so finely 

 curled that tliey resemble a buiicli of moss. Tin i.'.^.v.s; an© 



