GARDEN MANUAL FOR THE SOUTHERN STATES. 



67 



Tall Growing - . This is the variety most cultivated 

 here. The pods are long, round towards the end and keep 

 tender longer than the square podded kind. 



Dwarf Green Prolific. This is an extra early vari- 

 ety, very prolific; the pods are close together, from which 

 the name. If planted for market it will be only in demand 

 up to the time the long podded varieties come in; as in this 

 market no ribbed pods sell well. 



Wnite Velvet. A white variety; dwarf with round 

 smooth pods, free from ridges and seams, and not prickly 

 to the touch; very prolific and early. We tried this vari- 

 ety thoroughly. It has come up to what is claimed for it. 

 We recommend it to all who have not tried it. 



French Market Dwarf Prolific. One of the earli- 

 est and most productive of all Okras. It is a cross between 

 the Tall Growing and the White Velvet varieties; com - 

 mencing to bear when 6 inches high, producing a pod at 

 the stem of each leaf, and continues bearing until the 



plant reaches its maximum height, seven feet. Pods are 

 light green, nearly round, and smooth. The cut is an ex- 

 act reproduction of a single plant. It will supersede all 

 other varieties for market and shipping. 



mCVPYBlGHTEIZ^m 



French -Market Dwarf Prolific, 



ONIONS. 



Ognon (Fr.), Zwiebee (Ger. ), Cebolla (Sp.) 



Red Bermuda. 

 White Bermuda. 

 Louisiana or Creole. 

 Danvers Yellow Globe. 



Red Wethersfield. 

 The Prize Taker. 

 White Queen. 



The cut on next page represents a well-grown Onion raised from Louisiana or Creole 

 seed. The Onion is one of the most important vegetables planted in this section. Thou- 

 sands of barrels are annually shipped from here to the West and North. If sown at the 

 proper time, with ordinary cultivation, they will always produce a crop and meet with 

 ready sale. The seed is not a sure crop every year and some years it sells very high; the 

 past season the crop was very small. Different varieties of Italian kinds have been tried 

 here, but none produce good bulbs but the True Red Bermuda, which is raised at Ten- 

 eriffe and the coast of Africa. It is a fiat shaped onion, a little lighter in color than the 

 Creole, earlier, and does not shoot up like that kind; comes in the market just after the 

 shipping from the West is exhausted and hits the market at the proper time. We would 

 recommend the Bermuda for home use and home market, but for shipping to distant 

 markets it is unfit, as it decays quickly, £nd when dry peels off. The Creole has the prefer- 

 ence, even shot up onions sell for a better price than the Bermuda. None of the North- 

 ern grown seed sown here will produce any Onion. 



White Bermuda. This variety is of 

 the same shape, size and flavor as the Red 

 Bermuda; the only difference is in the color, 

 which is pure white. Very good for family 

 use. 



The I,ouisiana or Creole has been cul- 

 tivated here for a century— supposed to have 

 been brought here first from the south of 

 Europe; we presume the bulbs produced 

 but few seeds. It is hard to say from what 

 variety this Onion originated; having been 

 planted here for so long it has become a 



distinct kind. It is not as red as the Weth- 

 ersfield, and not as light as the Strassburg; 

 in flavor it is similar to the two last named 

 varieties, but much stronger than the Ital- 

 ian kinds. In this latuude the seed should 

 be sown from the 15th of September to 

 about the 10th of October; if sown sooner, 

 a good many will throw up seed stalks, 

 which impairs the keeping quality of the 

 Onion. We sow the seed broad-cast, pro- 

 tect the seed beds by spreading green moss 

 over them, which is removed every even- 



