A Good Gardener Needs Good Tools* See Pages 46 to 50 



Yellow Globe Danvers Onion 



ONION SEED 



Sow 5 pounds of seed to the acre for large Onions 



Culture (to grow large Onions from seed). Seed 

 should be sown as early as possible in the spring, as 

 Onions grow much better during the cool weather, 

 and should make most of their growth before the 

 hot weather sets in. 



Australian Brown. A valuable long-keep- 

 ing Onion. The outside skin is deep amber- 

 brown, distinct from all other Onions. 

 Extremely hard and firm, of fine flavor. 

 Pkt. 10 cts.; oz. 20 cts.; V^b. 50 cts.; 

 V2lb. 95 cts.; lb. $1.75, postpaid. 



Prizetaker. A beautiful Onion of rich straw- 

 color, and of enormous size. The flavor 

 is mild and dehcate. Pkt. 10 cts.; oz. 20 

 cts.; Vilb. 65 cts.; Vzlb. $1.20; lb. $2.25, 

 postpaid. 



Wethersfield, Large Red. Well-known and 

 favorite sort. A large yielder and good 

 keeper. Pkt. 10 cts.; oz. 20 cts.; Vilb. 60 

 cts.; Valb. $1.10; lb. $2, postpaid. 



White Silverskin or Portugal. A good va- 

 riety for family use. Skin and flesh pure 

 white; mild flavor; flat shape. The best 

 white Onion. Pkt. 10 cts.; oz. 20 cts.; 

 y4lb. 75 cts.; Vilb. $1.35; lb. $2.50, 

 postpaid. 



Yellow Globe Danvers. A verj' handsome, 

 round, yellow Onion. Large yielder and 

 splendid keeper. The preferred sort with 

 market gardeners and large growers all 

 over the country. Pkt. 10 cts.; oz. 20 cts.; 

 Vaib. 75 cts.; V2lb. $1.35; lb. $2.50, 

 postpaid. 



ONION SETS 



It requires 10 to IS bushels of sets to plant an acre 



CuLTtTRE. Onion Sets require clean, very rich 

 soil, which should be thoroughly cultivated, or they 

 will not do well enough to pay for the trouble of 

 planting them. Disturb the roots of the Onion as 

 little as possible, either in thinning or hoeing, and 

 never hoe earth toward them to cover or lull, as 

 we do most other things. 



Bottle Neck. Qt. 30 cts.; 2 qts. 50 cts.; 



V2pk. 85 cts.; pk. $1.50, postpaid. 

 Japanese or Ebenezer, Red. Qt. 25 cts.; 



2 qts. 45 cts.; i^pk. 80 cts.; pk. $1.40, 



postpaid. 



White. Qt. 30 cts.; 2 qts. SO cts.; Vapk. 85 



cts.; pk. $1.50, postpaid. 

 Yellow. Qt. 25 cts.; 2 qts. 45 cts.; Vapk. 



80 cts.; pk. $1.40, postpaid. 



Ask for prices on sets by the bushel (32 lbs.) 



OKRA or GUMBO 



Culture. Select a warm location and rich soil; 

 plant when the ground becomes warm, in rows 3 

 feet apnrt, thinning plants a foot apart in the row. 

 As the seeds are liable to rot in cool weather, they 

 should be sown thickly. The pods are used to 

 thicken soup, being gathered when young. It is 

 one of the most wholesome vegetables in use. 



Dwarf Green. This, the preferred kind with 

 the growers, is of dwarf habit and verj- 

 productive. Oz. 10 cts.; V^b. 20 cts.; 

 Vilb. 35 cts.; lb. 55 cts., postpaid. 



White Velvet. Very distinct. The pods are 

 perfectly round and smooth, of an attrac- 

 tive white velvety appearance, and of 

 superior flavor and tenderness. They are 

 extra large and produced in great abvm- 

 dance. Oz. 10 cts.; Vilb. 20 cts.; i^lb. 35 

 cts.; lb. 55 cts., postpaid. 



PARSLEY 



CuLTUKE. Select rich soil; sow the seeds in drills 

 1 foot apart, covering }-2 inch deep. It would be 

 well to firm the soil with the foot after sowing the 

 seed. As the seed is usually from 15 to 25 days in 

 germinating, it will be necessary to sow early. Thin 

 plants to 4 inches apart when 2 inches high. The 

 beauty of the plant may be increased by several 

 successive transplantings. It is used principally for 

 flavoring soups, etc., and for garnishing in its 

 natural state. 



G. & T. Co.'s Baltimore Emerald Green 

 Triple Curled. A new and improved va- 

 riety with verj' dark green, finely cut 

 leaves. The top-notch Parsley. Pkt. 10 

 cts.; oz. 20 cts.; ^Alb. 30 cts.; Vzlb. 50 cts.; 

 lb. 90 cts., postpaid. 



Hamburg-Rooted or German. The root 

 resembles a small parsnip and is the edible 

 part. Used for flavoring soups. Pkt. 10 

 cts.; oz. 15 cts.; V^b. 25 cts.; Valb. 45 cts.; 

 lb. 75 cts., postpaid. 



Moss or Triple Curled. A ver>- select 

 crimped variety. Pkt. 10 cts.; oz. 15 cts.; 

 V4lb. 25 cts.; Vzlh. 45 cts.; lb. 75 cts., 

 postpaid. 



Plain or Single. Leaves dark green and 

 flat, finely cut, but not curled. Pkt. 10 cts.; 

 oz. 15 cts.; l^lb. 25 cts.; V2lb. 45 cts.; 

 lb. 75 cts., postpaid. 



PARSNIP 



Culture. Parsnips mil flourish best and give 

 the longest, largest, and smoothest roots in a very- 

 deep, rich soil — one that has been made rich from 

 manure the previous year. Sow as early in the 

 spring as the ground can be made ready, pretty 

 thickly in drills from 12 to IS inches apart, and 

 about an inch deep. Thin the plants to 5 to 6 

 inches apart. 



Hollow-Crown or Sugar. Superior in 

 quality to all other varieties. The roots are 

 smooth, tender, of handsome shape, and 

 earlv. Pkt. 10 cts.; oz. 15 cts.; Vilb. 25 

 cts.; Valb. 45 cts.; lb. 75 cts.; 5 lbs. $3, 

 postpaid. 



PUMPKIN 



Culture. Plant in May, in hills 8 feet apart. 

 Allow 10 seeds to each hill, as bugs often destroy 

 the young plants, but allow only 2 or 3 healthy 

 plants to remain in each hiil. They are usually 

 planted in fields with corn or potatoes. 



Connecticut Field. A fine, large, orange- 

 colored variety much used for stock-feed- 

 ing. The skin is smooth and ribbed and 

 the flesh is brittle and sweet. Oz. 10 cts.; 

 Vilb. 20 cts.; Vilb. 35 cts.; lb. 60 cts., 

 postpaid. 



G. & T. Co.'s Maryland Sweet Potato. 



One of the best table Ptmipkins in cultiva- 

 tion. In shape and size it somewhat re- 

 sembles the Cashaw, but is much more 

 beautiftil in color, being a handsome green 

 with white stripes. The flesh is a rich 

 yellow color, sohd, fine grained, very thick, 

 of delicious flavor. Matures in 110 days. 

 Pkt. 10 cts.; oz. 15 cts.; Vilb. 30 cts.; 

 Vilb. SO cts.; lb. 90 cts., postpaid. 



Green-Striped Cashaw. Large, crookneck 

 with creamy white skin striped green. 

 Very thick, fine-grained, light j-ellow flesh. 

 A heaw producer. Matures in 11.5 days. 

 Pkt. id cts.; oz. 15 cts.; Vilb. 25 cts.; 

 Vilb. 40 cts.; lb. 75 cts., postpaid. 



Japanese Pie. A dark green Pumpkin with 

 hghter stripes, shaped like a Cashaw. 

 Flesh is deep yellow, drv, and sweet. Pkt. 

 10 cts.; oz. 15 cts.; V^lb. 25 cts.; Vilb. 40 

 cts.; lb. 75 cts., postpaid. 



King of the Mammoths or Jumbo. The 



largest Pumpkin grown, often weighing 

 from 100 to 200 pounds but of fine quality. 

 Flattened, round shape: light orange in 

 color. Pkt. 10 cts.; oz. 15 cts.; 141b. 30 

 cts.; Vilb. 50 cts.; lb. 90 cts., postpaid. 



Large Cheese or Kentucky Field. A verj- 

 large, flattened Pumpkin, averaging about 

 2 feet through. When ripened, the skin is 

 a rich cream color. Flesh yellow and of 

 fine quality. Oz. 10 cts.; Vilb. 20 cts.; 

 Vilb. 35 cts.; lb. 50 cts., postpaid. 



Tennessee Sweet Potato. A pear-shaped 

 Pumpkin of medium size, -with creamy 

 white skin lightly striped green. The 

 creamy white flesh is verj- thick, drj- and 

 fine-grained; tastes like sweet potato 

 when cooked. An excellent keeper. Pkt. 

 10 cts.; oz. 15 cts.; Vilb. 25 cts.; Vilb. 40 

 cts.; lb. 75 cts., postpaid. 



Winter Luxury or Pie. Rotmd, russet- 

 yeUow, netted like a muskmelon. Deep 

 veUow flesh of excellent quality. Pkt. 10 

 cts.; oz. 15 cts.; '41b. 30 cts.; Vilb. 50 cts.; 

 lb. 90 cts., postpaid. 



Yellow or Golden Cashaw or Crookneck. 

 Solid flesh, fine and sweet. Keeps well. 

 Pkt. 10 cts.; oz. 15 cts.; '41b. 30 cts.; 

 i/alb. 50 cts.; lb. 90 cts., postpaid. 



Hollow-Crown Parsnips 



34 



GRIFFITH & TURNER CO., 205 N. PACA ST., BALTIMORE, MARYLAND 



