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MATXUR 



iULTIYATOK'S 



WIDE. 



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Culture. The soil in general cnnnot be too rich for this vegetable ; ana, however good 

 it may be, it requires more or less manure foreverv crop. Previous to sowing, the ground 

 should be thoroughly spaded over, or deeply ploughed, and the surface made smooth and 

 even. The seed should be sown as early in spring as the soil may be in good working con- 

 dition. Sow in drills fourteen inches apart, and half an inch in depth. When the plants 

 are three or four inches high, thin them out to two inches apart. 



To grow Onions for pickling, sow the seed thinly in March or April. No further culture 

 is required, except hand-weeding, as their thickness in the bed will prevent H>«ir crowing 

 large, and will cause them to come to maturity sooner. 



,jcr 07.. 



Early Red. A sub-variety of the Large Red Wcthcrsfield, and the earlier or cue 



Red Onions. Very productive, l'er pkt., 10 25 



Larer Red Wcthersfield. Large, skin deep purplish-red; flesh purplish-white; 



fine grained, and stronger flavored than that of the yellow and earlier red 

 varieties. Productive, and one of the best to keep. Per pkt., 10 . 



Dani'ers Yellow. A fine variety; above the medium size; globular in form; skin 

 yellowish-brown ; flesh white, sugary, mild, and well-flavored. Very pro- 

 ductive. Per pkt., 10 



Extra Fine, from selected onions; $3.00 per lb 



Yellow Dutch, or Silver-skin. One of the oldest varieties; flesh white, fine- 

 grained, mild, sugary, and well-flavored. Per pkt., 10 . . . 



White Portugal, or Spanish. A very large, flat onion. Skin loose, of a mild 

 flavor; fine lor early winter use, but decays early. Per pkt., 10 



Red Sallon. Shape and size resembles the Madeira; color is of a darker red; it has 

 a stronger onion flavor, and keeps better; fine variety. Per pkt., 25. 



2n 



.25 

 .30 



•25 



.30 



TEliOW DANVERS ONION. 



YELLOW DCTCII ONION. 



PARSLEY (ArrCM Petroseli.num). 

 German, retersilie. — French, Persil. — Spanish, Peregil. 



The garden Parsley is a very useful anil pleasant vegetable. Its seasoning flavor for 

 soups and stews is very agreeable to many. It may be preserved by drving it till crisp, in 

 summer; then rub it fine between the hands, and put in bottles for winter use. 



Culture. Sow it in drills half an inch deep, early in April. When the plants are three 

 or four inches high, thin them to six inches apart; to keep a voung stock constantly for use, 

 cut down about a third part at a time. Keep it only from severe frost. For this object, se- 

 lect a warm spot of ground, light and rich; sow it early in the season; cut them all over in 

 September: surround the bed, earlv in November, with boards, and cover with mats or 

 shutters; glass is much better, if it can be obtained. 



Plain Parsley. The leaves of this sort are plain, or not curled; but it is better fla- 

 vored than the curled for soups, &c. Per pkt., 5 10 



Curled, or Double. A fine dwarf variety, tender; beautifully crimped and curled. 



Fine for garnishing dishes for the table. Per pkt., 6 16 



Dickson Extra, or Triple-curled. A new and fine English variety. Per pkt., 10. .2") 



PARSNIP (Pastixaca Sativa). 

 German, Pastinakt. — French, Paiiais. — Spanish, Pastinaca. 



The Parsnip is a biennial plant, similar to the OniOD, Turnip, and Carrot in duration. It 

 is both wholesome and nourishing, and desirable for winter and spring u*c. 

 Culture. Same as Carrot. Scatter the seeds thinly, and cover evenly with the raka. 



per oa 



1jC«£ Smooth. Roots long, white, smooth, and regularly tapering to the end; free 

 from side-roots. Very hardy, keeping through the winter where grown 

 without any protection. Per pkt., 6 .10 



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