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



33 



YELI>OTV DANVEKS.— A fine variety of medium size, 

 globular: skin j-ellowish-brown; flesh white, comparatively 

 mild and well flavored; productive, six hundred bushels per 

 acre from seed being a not uncommon crop. By careful 

 selection we have improved the original shape of this variety, 

 so that to distinguish it from the old stock, many seedsmen 

 catalogue it as Yellow Globe Danvers; but a true Dan vers 

 onion never can be as full or globe shaped as the White 

 Globe, for it would be sure to lose some of the good qualities 

 of the Danvers if changed in form to that extent. 



WHITE PORTUGAL, OK AMERICAN SILVER- 

 SKIN.— A large, flat onion; of mild flavor; fine for early 

 winter use, and much esteemed for pickling. It is the best 

 keeper of the white varieties. 



PHILADELPHIA SILVERSKIN.— This is the variety 

 so extensively grown in the vicinity of Philadelphia for the 

 production of white sets. Though not so desirable as a 

 mature onion, this seems to be one of the best for sets. 



WHITE SILVERSKIN.— This is small, silvery white, 

 and, from its small size and handsome appearance, is often 

 used for pickling. 



ROUND WHITE SILVERSKIN.-This is uniformly 

 early, small, round and handsome, with an opaque white skin, 

 which does not turn green upon exposure to the sun. They 

 are also very compact and hard, but at the same time crisp 

 and brittle, making them the best pickling onion ever intro- 

 duced. 



TVHITE GLOBE.— Yields abundantly, producing hand- 

 some and uniformly globe shaped bulbs. The flesh is firm, 

 fine grained, and of mild flavor. Sometimes called South- 

 port White Globe. 



EL PAZO, OR LARGE MEXICAN.— Grows in Mexico 

 to a diameter of six inches, and to a weight of two or three 

 pounds, and used in that region in preference to any other 

 sort. Color variable from white to light red; flesh white, 

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

 mammoth White Portugal. 



FOREIGN ONIONS. 



The following varieties have been tested in thLs country, 

 and have given perfect satisfaction. The flavor of the 

 ,.,.- Italian varieties is mild, 



and they are every way 

 well adapted to culinary 

 I) purposes. 



QUEEN.— A silver 

 skinned variety, of quick 

 growth and remarkable 

 keeping qualities. K 

 sown in early spring it 

 will produce onions one 

 to two inches in diameter 

 early in summer, and if 

 sown in July, will, with 

 favorable weather, be 

 ready to pull late in 

 autumn, and be sound 

 and fit for use untfl the 

 following summer. Par- 

 ticularly valuable for 

 pickles, as, if sown 

 thickly, they will mature 

 perfect, hard onions from 

 one-half to three quar- 

 QuEEN. tersofaniach in diam- 



eter. 

 EARLY NEAPOLITAN MARZA JOLA.— 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 if sown in July, 

 the crop will be matured in the same season. In the South 

 the seed can be sown in the autumn, and large onions pro- 

 duced in March. Known also as Early May. 



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 their full size the plants 

 should be started very early in a hot-bed and set out in rich 

 soU. 



MAMMOTH SILVER KING.— An enormously large, 

 flat onion, resem- 

 bling the White 

 Italian Tripoli, but 

 is larger, slightly 

 later and a better 

 keeper, making it 

 better suited for 

 fall and early win- 

 ter market. Skin 

 silvery white, flesh 

 pure white, very 

 tender and mild 

 flavored. 



GIANT KOC- 



CA. — 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 larg- 

 est growth, very 

 small bulbs or sets 

 should be put out 

 the second spring, 

 when they will con- 

 tinue increasing in 

 size, instead of pro- 

 ducing seed, as is 

 the case with 

 American onions. Giant Rocca. 



BULBS. 



TOP SETS, OR BUTTONS.-These produce 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 produce 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.— Produced 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 pre- 

 ceding, except in color, and used in the same manner. 



WHITE BOTTOM SETS.— The seed of the White Silver- 

 skin or White Portugal varieties is used 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.— Esteemed by many as the 

 best variety for earlj^ use. It is large sized, of a mild, sweet, 

 sugary flavor; very early and a large producer. The large 

 onion produces several small ones in clusters around the 

 bulb, growing mostly on the top of the groimd. 



Anj^ of the preceding five varieties can be recommended as 

 a small early crop for family use and early home market, 

 but not as a main crop, the increase of marketable 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 cheapyiess compared ivith other modes, the 

 facility with which seed is soicn. and the superior bulbs 

 which it produces, recommend it to general use. 



PA.RSLBY. 



French, Persil. German, Petersilie. 



A ve'y useful vegetable for flavoring soups and stews, and 

 for garnishing. For flavoring, the green leaves are used, or 

 they maj" be dried crisp, rubbed to a powder, and kept La 

 bottles until needed. 



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

 slower than parsnip in germinating, and should be so%^ti as 

 early in the spring as possible, in drills one foot apart, and 

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

 fern leaved and moss curled varieties make beautiful border 

 plants, and ought to be grown for that purpose largely. 



PLAIN.— This is the hardiest variety, and is preferred by 

 some on this account and because the leaves are darker. 



CARTER'S FERN LEAVED.— This variety does not 

 have the leaves curled like the Moss Curled, eto., but they 

 are divided verj' finely, giving the whole plant a very graceful 

 fern-like appearance. Color dark green, and on tliis account 

 a favorite sort in some markets. 



CHAMPION MOSS CURLED.— A compact growmg, 

 finely curled variety, of a bright green color, very handsome 

 and attractive. 



