D. M. FERRY & COS DESCRIPTIVE CATALOGUE. 



33 



-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 until the following summer. 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. 



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 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. 



Giant White Italian Tripoli. 



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 

 soil. 



MAMMOTH SILVER KING.— An enormously large, 

 flat onion, resembling the White Italian Tripoli, but is larger, 

 slightly later and a better keeper, making it better suited for 

 fall and early winter market. Skin silvery white, flesh pure 

 white, very tender and mild flavored. 



GIANT ROCCA. — An immense onion. Globular in form; 

 skin light brown; flesh mild and tender. It will produce a 



large onion from 

 seed the first sea- 

 son, but to attain 

 the largest growth, 

 very small bulbs or 

 sets should be put 

 out the second 

 spring, when they 

 will continue in- 

 creasing in size, 

 instead of produc- 

 ing seed, as is the 

 case with Ameri- 

 can onions. 



BULBS. 



TOP SETS, OR 

 BUTTO NS.— 



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 pro- 

 duce 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 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 Sil- 

 verskin 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. 



3 



Giant Rocca. 



ENGLISH MULTIPLIER.— Esteemed by many as the 

 best variety for early 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 ground. 



Any 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 tlie various modes of 

 propagation, solving the. seed for a main crop deserves the 

 first rank. Its cheapness compared with other modes, the 

 facility with which seed is sown, and the superior Irulbs 

 which it produces, recommend it to general use. 



PHRSLEY, 



French, Persil. German, Petersilie. 



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 transplanted 

 when they are two inches high. The oftener they are trans- 

 planted and cut back, the finer and more perfect the leaves 

 will be. When well grown each plant will form a handsome 

 rosette eighteen inches or more in diameter. 



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

 some on this account and because the leaves are lighter and 

 more graceful 



Carter's Fern Leaved. 



CARTER'S FERN LEAVED.— A new variety of most 

 beautiful form and coloring, and is well adapted for garnish- 

 ing dishes on the table, and also makes a very ornamental 

 plant in the flower gai'den. 



CHAMPION MOSS CURLED A compact growing, 



finely curled variety, of a bright, slightly yellowish-green 

 color. Very handsome and attractive. 



FINE TRIPLE CURLED, OR HYATT'S GAR- 

 NISHING.— A fine free growing but not large variety, the 

 plants bearing a great number of leaves, which are so 

 abundant and so finely curled as to cause the plant to 

 resemble a bunch of moss. The leaves are bright green, and 

 the plant is very hardy. One of the best for market gar- 

 deners or the private garden. 



Fine Triple Curled, or Myatt-s Garnishing. 



TURNIP HOOTED. OR HAMBURG. The root, 

 which resembles a small parsnip, is the edible portion of this 

 variety, which is extensively grown and used by Germans 

 for flavoring soups, ete. 



