D. M. Ferry & Go's Descriptive Catalogue. 



31 



frost, or if frozen, they must not be permitted to thaw 

 and freeze again. 



One of the most popular methods of keeping onions, 

 is to spread straw to tlie depth of eighteen inches upon 

 the barn floor, scaffold or garret ; upon this spread the 

 onions six to ten inches deep, and cover with two feet of 

 straw. If in good condition and sufficient depth of 

 covering is used, they will keep in fine condition till 

 May. 



A cool, dry cellar of some out-building, barn or car- 

 riage house will be found excellent for keeping onions, 

 if it has windows for ventilation. The cellar of a dwell- 

 ing house is usually too warm. They should be spread 

 on scaffolds, about six inches deep, with room enough 

 between the boards for the air to circulate. On approach 

 of cold weather, close the doors and windows, and keep 

 the temperature just aSovc freezing point. With proper 

 care, they can thus be kept without freezing at all, and 

 will come out sound and nice in the spring. 



Extra Early Red. 



Extra Early Red. — A medium sized, fiat variety ; 

 an abundant producer, and very uniform in shape and 

 size ; moderately strong flavored, and comes into use 

 nearly two weeks earlier than the Large Red Wethers- 

 field ; very desirable for early market use. 



Early Red Globe. — A comparatively new variety, 

 maturing as early as the flat sort. It is globe 

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

 handsome in appearance. 



Large Red Wethersfield. 



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, somewhat flattened ; 

 flesh purplish white ; moderately fine grained, and 

 stronger flavored than any of the other kinds. Very pro- 

 ductive, the best keeper, and one of the most popular 

 f jr general cultivation. 



Large Yellow, or Yello'W Dutch. — One of the 

 eldest sorts and as a market variety, probably better 



known than any other. Flesh white, fine grained, mild. 

 and well flavored. 



Yellow Danvers. 



Yellow Danvers. — A fine variety, originated ia 

 South Danvers. Mass. Above the medium size, globu- 

 lar in form ; skin yellowish brown ; flesh white, compar- 

 atively 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 Glol^ 

 Danvers. 



White Portugal, or American Silverskin. — 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. 



W^hite Silverskin, for Pickling. — This is of small 

 size, silvery white, and, on account of its small size and 

 handsome appearance, is preferred for pickliag. 



White Globe. 



W^hite Globe. — Yields abundantly producing hand- 

 some and uniformly globe shaped b^lbs. The flesh is 

 firm, fine grained, and of mild flavor. Sometimes call- 

 ed Southport White Globe. 



El Paso, 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 fla- 

 vor. Resembles a mammoth ^\'hite Portugal. 



FOREIGN ONIONS. 



The following varieties have been tested in this coun- 

 try, and have given perfect satisfaction. While we 

 would not recommend the risking of a large crop of 

 onions by sowing imported seed, we believe the follow- 

 ing varieties will be found very desirable for early mar- 

 ket and home garden use. The flavor of the Italian 



