DESCRIPTIVE CATALOGUE. 



41 



for dishes, and the youngieaves are excellent for salads. 

 The flower-buds, scarcely formed, and the green seed- 

 pods, preserved in vinegar, make a pickle greatly es- 

 teemed by many. 



Culture. — Sow early in spring, in drills one inch 

 deep ; they should be sown by the side of a fence, 

 trellis-work, or some other support to climb upon. 

 The5' will thrive in good ground, in almost any situa- 

 tion, but are more productive in a light soil. For other 

 varieties^ see Flcnver Seeds. 



OKRA. 



Fr. Gombo.—Gcr. Ocker. 



This is an annual 

 from the West Indies, 

 cultivated for its green 

 seed-pods, which are 

 used m soups, or stew- 

 ed and served like 

 asparagus. It is highly 

 esteemed at the south, 

 where it is considered 

 a verj' wholesome veg- 

 etable. 

 ^^^ \ f^^^^^ '^^" White.-About 

 ly \S-^^^^mi -''■^ ^^^^ high, pods 



tfe7 xSHr eight to ten inches 



long an inch and a 

 half thick at the stem, 

 tapering to a point. 

 Dwarf White.— Two and a half feet high, pods a 

 foot long very productive ; is said to produce pods at 

 ever}" joint. 



Culture— The seeds are sown thinly, m dry, warm 

 soil, in shallow drills t.>.-> feet apart. Cover the seeds 

 lightly. After the ph .: i are up, thin them out to nine 

 mches apart ; hoe fr " sntly, and draw a little earth to 

 the Ftems as the- ■ .tinue to grow. Gather the pods 

 when quite gre:n .d about an inch and a half long 



ONION. 



Fr. Ognon. — Ger. Z'j.nebeln. 



No vegetable is more extensively known and culti- 

 vated than the Onion. It has been the common sea- 

 soning for soups and meats, of all nations, from time 

 immemorial ; and in cooking, it is indispensable. It 

 possesses valuable medicinal properties, and is used m 

 colds and coughs, as an expectorant. It contains con- 

 siderable nutriment, and is tolerably wholesome, es- 

 pecially if boiled. Raw, fried or roasted, they are not 

 very digestible. Eating a few leaves of parsley will 

 destroy, m a measure, the unpleasant smell they im- 

 part to the breath. 



Early Red. — A medium-sized, flat variet\- ; an 

 bundant producer, and very uniform m shape and size; 



0-<ra 



Early Red. 



Large Red Wethersfield. 



moderately strong-flavored, and comes into use nearly 

 two weeks earher than the Large Red . Wethersfield ; 

 very desirable for early market use. 



Early Red Globe. — A comparatively new variety, 

 maturing as early as the flat varieties. It is globe- 

 shaped ; skin deep red ; flesh mild and tender. Very 

 handsome in appearance. 



Large Red Wethersfield. — This is the standard 

 variety, and the favorite onion in the East, where im- 

 mense crops are grown for shipment.. Large size ; skin 

 deep purplish-red ; form round, flat ; flesh purplish- 

 white ; moderately fine-grained, and stronger-flavored 

 than anj' of the other kinds. Verj' productive, the best- 

 keeper, and one of the most popular for general cultiva- 

 tion. 



Large Yeiiow. 



Large Yellow. — One of the oldest sorts, [and, as 

 a market variety, probably better known and more gen- 

 erally grown m this country" than any other. Flesh 

 white, fine-grained, mild, sugarj- and well-flavored. 



Yellow Danvers.— A fine variety, originated itL 



Yellow 



