D. M. Ferry &. Co'S Descriptive Catalogue. 



33 



set out the next spring, when they will continue increas- 

 ing in size, instead of producing seed, as is the case 

 with American onions. 



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 sown in 

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

 south the seed can be sown in the autumn, and large 

 onions produced in March. 



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 

 small bulbs should be set out the next spring. 



New Queen. 

 ,1 f,^ — A silver skin- 



ned variety, of 

 quick growth 

 and remarkable 

 keeping quali- 

 ties. If sown 

 in February it 

 will produce 

 onions one to 

 two inches in 

 diameter early 

 in summer, 

 which will keep 

 good until the 

 following sum- 

 mer ; and if 

 sown in July, 

 will be ready 

 to pull late in 

 autumn, and be 



New Queen. sound and fit 



for use until the following autumn. Particularly 

 valuable for pickles, as if sown thickly they will mature 

 perfect, hard onions from one-half to three-quarters of 

 an inch in diameter. 



Top Sets, or Buttons.— Produce, .instead of seed, a 

 number of small bulbs or onions, about the size of 

 acorns, on the top of the stalk, 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 

 through, and are used precisely as top onions are, set- 

 ting them out in the spring, instead of sowing seed. 



Yellow Bottom Sets.— 

 Identical with the preceding, ex- 

 cept in color, and used in the 

 same manner. 



White Bottom Sets.— The 

 seed of the White Silverskin or 

 White Portugal varieties is u.sed 

 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.-Esteem- 

 ed by many as the best variety 

 _. _ . for early use. It is large sized, 



lop Onion. of a mild, sweet, sugary flavor; 



very early, and a large producer. The large onion pro- 

 duces several small ones in clusters around the bulb, 

 growing mostly on the top of the ground. 



Potato Onion. — Produces a quantity of young bulbs 

 on the parent root, which should be planted early in 

 spring, in rows eighteen inches apart, six inches apart 

 in the row, and covered one inch deep. With this and 

 the preceding variety, the large bulbs produce the small 

 and the small the large alternately. 



Any of the preceding six varieties can be recommend- 

 ed as a small, early crop for family use and early home 

 market, but not as a tiiar'n crop^ the increase of mar- 

 ketable onions over the seed being too small. Of all 

 the various modes of propagation^ sowing the seed for 

 a main crop deserves the first rank. Its cheapness 

 coi7tpared -with other modes^ the facility with which 

 it is solved., and the superior bulbs which it produces., 

 recommend it to general use. 



PARSNIP. 



Fr. Fanais. — Ger. Pasiinake. 



The value of the Parsnip as a culinary vegetable 

 well known, but it is not gen- 

 erally appreciated at its full 

 value for stock feeding, On 

 favorable soil, it yields an 

 immense crop of roots, which 

 are more nutritious than car- 

 rots or turnips, and particu- 

 larly well adapted for dairy 

 stock. 



Culture. — They do the 

 best on a deep, rich, sandy 

 soil, but will make good roots 

 on any soil which is deep and 

 mellow and moderately rich. 

 Do not enrich with fresh 

 manure, as it is apt to make 

 the roots coarse and ill 

 shaped. As the seed is some- 

 times slow to germinate, it 

 should be sown as early as 

 possible; cover one-half inch 

 deep, and press the soil firm- 

 ly over the seed ; give fre- 

 quent cultivation, and thin 

 the plants to six or eight to 

 the foot. In digging field 

 crops, they may be thrown 

 out so as to be easily gather- 

 ed, by running a subsoil plow 

 along one side of the row. 



Long White Dutch, or 

 Sugar.— Roots very long, 

 white, smooth, tender, 

 sugary, and'most excellently 

 flavored. Very hardy, and 

 will keep through winter 

 without protection. 



Hollow Crown.— Roots 

 oblong, ending somewhat abruptly, with a small tap 

 root; grows mostly below the surface; has a very smooth 

 clean skin, and is easily distinguished by the leaves 

 arising from a cayity on the top or crown of the root, 



PARSI^BY. 



Fr. Persil.~Q,^x. Pctersilie. 



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 



Hollow Crown. 



