GRIFFITH ®. TURNER CO. ^ 



Tl'%/ ATirkM "^^^ GROW LARGE ONIONS FROM SEED. — The seed should be sown as early as possible in the 

 C>UL I I V A I iUIN* spring-, as they grow much better during- the cool weather, and should make most of their growth 

 before the hot weather sets in. Sow 5 pounds of seed to the acre for large onions. 



THE NEW ONION CULTURE. — Sow the seed in hotbed and transplant early as possible to open ground. They can b© 

 grown very successfully by this plan. 



WHITE SILVERSKIN, or PORTUGAL. — good variety for family use; 

 skin and flesh pure white, mild flavor and flat shape. The best white 

 onion to grow largely for sets. Pkts., 5c. and 10c. Oz., 20c. % lb., 60c. 

 Lb., $2.00. 



WHITE PEARL ONION. — Earliest of all, growing with all the rapidity 

 of a summer radish. Pearly wliite, waxy and transparent. Form flat and 

 broad, flavor very mild, and it can be eaten raw almost like an apple. On 

 rich soil it will grow very large. This is an elegant sort to sow for large 

 onions, because of its rapid growtli and flne quality. Pkts., 5c. Oz., 20c. 

 % lb., 4Cc. Lb., $1.50. 



AUSTRALIAN BROWN — A Valuable Long^-Keeping Onion. — This new 

 Onion, introduced into the United States a few years since, has met with 

 "wonderful success, and is pronounced the best keeper of all onions. The 

 outside skin is of a deep amber brown, distinct from all other onions, 

 extremely hard and firm, of fine flavor, and will keep almost indefinitely. 

 Australian Brown is the only onion Australian growers will plant. Pkts., 

 5c. M.Ml lOc. Oz., 20c. % lb., 40c. Lb., $1.50. 



American Grown. 



THIS is the large, beautiful onion that is seen 

 every fall offered for sale at the fruit stores! 

 in Baltimore and other large cities. It has 

 a rich straw color, and is of enormous size. Al- 

 though of such large size, it is very hardy and 

 an excellent keeper. The flavor is mild and deli- 

 cate, making the Prizetaker a favorite variety 

 for salads. By sov/ing this sort early you can 

 raise a large crop of large onions the first seasoa 

 with very little trouble. All that is necessary is 

 good ground, proper cultivation, and not to have 

 them too thick. Those of our growers who have 

 tried this variety have had remarkably fine suc- 

 cess. Pkt., 5c. Oz., 20c. % lb., 40c. Lb., $1.50. 



\V^THERSPIELD LARGE RED.— Well-known 

 and favorite sort. A large yielder and good, 

 keeper. Pkt., 5c. Oz., 15c. % lb., 40c. Lb., $1.75. 



LARGE YELLOW DUTCH, OR STRASBURG.— 

 Very fine; a good keeper. The kind used very 

 largely by those who grow onion sets for market 

 Pkt" 5c. Oz., 20. % lb., 40c. Lb., $1.50. 



YELLOW FLAT DAN- 

 VERS. — Pkts., 5c. and 10c. 

 Oz., 25c. % lb., 40c. Lb., 

 $1.50. 



Bermuda Varieties 



They are of a mild and 

 delicate flavor, and keep 

 longer than any foreigui 

 variety. Like the Italian, 

 varieties, they will pro- 

 duce full-grown onions 

 from seed the same sea- 

 son. In the South seed 

 sown in the fall will pro- 

 duce fine large onions for 

 market in the early spring. 



RED B E R M U D A. — . 

 Pkts., 5c. and 10c. Oz., 

 20e. % lb., 50c. Lb., $1.75 



WHITE BERMUDA. — 

 Pkts., 5c. and 10c. Oz.,, 

 20c. % lb., 50c. Lb., $1.75. 



Yellow Globe Danvers 



A very handsome, round„ 

 yellow onion; a large 

 yielder and splendid keep- 

 er; the preferred sort with 

 market gardeners and; 

 large growers all over the 

 country. We unhesitat- 

 ingly recommend It for- 

 growing either sets or 

 large onions. Pkt., 5c. Oz.. 

 20c. % lb., 40c. Lb., $1.50. 



