D. M FERRY & GO'S DESCRIPTIVE CATALOGUE. 



45 



-h-^ ONIONS— Continued -»--f 



ITALIAN OfNIOINS 



The following varieties have been 

 tested in this country, and have given 



perfect satisfaction. The flavor of the Itahan varieties is mild, and they are in 



every way well adapted to culinary purposes. 

 iMQUEEN A very white skinned variety of especial value for pickling. 



If seed is sown out of doors in the spring it will produce bulbs about an 



inch in diameter, maturing very early. If these bulbs are set out the 



following spring or if plants are started under glass in winter and set 



out in the spring they will produce large onions. Pkt. 6c; Oz. 26c; 

 . y2 0z. 40c; ^Lb. 75c; Lb. $2.25 

 •'early NEAPOLITAN MARZAJOLA A beautiful, flat, white 



skinned variety, one of the earitesi o/ aH, and a good keeper. It can 



be sown in February or March and will mature a crop very early in the 



season. In the south the seed can be sown in autumn, and large 



onions produced in March. Known also as Early May. Pkt. 5c; 

 f Oz. 20c; 2 Oz. S-ic; h Lb. 60c; Lb. $1.75 

 |/gI ANT WHITE ITALIAN TRIPOLI A large, beautiful, pure 



white, flat ouiou of mild and excellent flavor. Will produce a some- 

 what 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 

 f set out in r/c/i soil. Pkt.5c; Oz.20c; 2 Oz.35c; ^Lb.60c; Lb.$1.75 

 Mammoth silver king An enormous onion, resembling 

 ^ the White Italian Tripoli, but is larger, slightly later and a better 



keeper, making it better suited for fall and early wmter market 



Skin silvery white; flesh pure white, very tender and mild flavored. 



Pkt. 5c; Oz. 20c; 2 Oz. 36c; ^ Lb. 60c; Lb. $2.00 



To raise onion sets from 

 seed, use good ground 

 prepared as for large 

 onions, and sow the seed very thick in broad drills, forty to sixty 

 pounds per acre. If the seed is sown thin, the bulbs will not only be 

 too large for sets but will not be of the right shape, and if sown 

 thick on poor land, they will be necky or bottle-shaped. When 

 onion seed is sown for sets, the seed may be planted somewhat 

 later than for large bulbs, but fine crops are more"likely to come 

 ./ from early sowing. 



r RED BOTTOM SETS Treated precisely as top onions are, set- 

 ting them out in the spring, instead of sowing seed. Per Lb. 26c, 

 postpaid; 100 Lbs. $9.00 

 YELLOW BOTTOM SETS Like the preceding, except in color, 

 and used in the same manner. Per Lb. 25c, postpaid; 100 Lbs. $9.00 

 WHITE BOTTOM SETS These do not keep as well as the red 

 or yellow, but produce beautiful white onions early in the season. 

 Per Lb. 50c, postpaid; 100 Lb. $10.00 

 Prices by the 100 lbs. of all onion sets are subject to fluctuations 

 of the market. The price per single pound will hold good through- 

 out the season, or as long as our stock lasts. 



The 100 pound prices of Onion Sets are by freight or express at purchaser's expense for transportation. 



Onion Sets 



The value of the Parsnip as a culinary vegetable is well known, but is not gener- 

 ally appreciated at its full value for stock feeding 



On favorable soil it yields 

 nutritious than carrots or turnips, 



P^^ I ^^^ III M^ an "immense crop of roots, which are mon 

 ^^-* " ^"^ ■ ■ ■ H*-^ ^^^ particularly valuable for dairy stock. 

 CULTURE— They do best on a deep, rich, sandy soil, but will make good roots on any soil which is deep, 

 mellow and moderately rich. Fresh manure 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, in drills two feet to two and one-half feet apart; cover one- 

 half inch deep and press the soil firmly over the seed. Give frequent cultivation, and thin the plants to five or six to the foot. 



Long White Dutch, or Sugar S, ToUr^^ollow Crown, or Guernsey ferdef't; ilt/I 



der, and of most excellent flavor. Very hardy and smooth, clean skin. The variety is easily distinguished by 

 will keep through winter without protection. Pkt. 6c; the leaves growing from a depression on the top or crown of 

 Oz. 10c; 2 Oz. 16c; % Lb. 20c; Lb. 60c. the root. Pkt. 6c; Oz. 10c; 2 Oz. 16c; h Lb. 20c; Lb. 60c. 



PARSLrBY 



Very useful for flavoring soups and stews and for garnishing. The green 

 leaves are used for flavoring, or they may be dried crisp, rubbed to a 

 powder, and kept in bottles until needed. 



CULTURE- It requires rich, mellow soil. Thp seed is even slower 

 than parsnip in germinating, and should be sown as early as possible in 

 the spring, in drills one to two feet apart, and when the plants are well up 

 thin to one foot in the row. When the plants are about three inches high 

 cut off all the leaves; the plant will start a new growth of leaves which 

 will be brighter and better curled, and if these turn dull or brown they 

 can be cut in the same way; every cutting will residt in improvement. 

 The moss curled variety makes beautiful border plants. 



It is often preferred 

 Pkt. 6c; Oz. 10c; 



» ni^jl. Leaves plain or flat and very dark colored. 

 J f/***^"* on this account and because of its hardiness. 

 2 Oz. 16c; ^ Lb. 20c; Lb. 60c. 



Fine Triple Curled Parsley. 



t /Fine Triple Curled, or Myatt's Garnishing ^"^owMn/but 



not large variety. The leaves are bright, pale green, and exceedingly 

 • handsome. Greatly prized for garnishing and table decoration. One 

 / of the best for market or private gardens. Pkt. 6c. Oz. 10c; 2 Oz. 16c; 

 ^Lb. 25c; Lb. Toe. 



hampion Moss Curled ,triT".'','rfe"r"&ie?;"S a'twft 



,. V - green color. Owing to the fin«> color and density of foliage, it is one of 

 the most popular sorts. Pkt.oc; Oz.lOc; 2 0z.l5c; ?4Lb.25c: Lb. 75c. 



. , Turnip-Rooted, or Hamburg J,lr„n';;;^;;„];!"if,he1Srbr,«° 



y tion of this variety. Extensively grown and used for flavoring soups, 

 etc. Pkt. 6c: Oz. iOc; 2 Oz. 15c; h. Lb. 20o; Lb. 60c. 



