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ONIONS— AMERICAN RED KINDS 
TflXTRA Early Red is an early-maturing flat sort, of 
particular value to gardeners whose soil is cold 
and wet. For this reason it does better in northern sec- 
tions than most other kinds. Ripens early in August 
from seeds sown middle of April. Mild for a red onion. 
Australian Brown, while not strictly a red sort, deserves 
to be classed as such because of its long keeping quality. 
The bulbs vary from coppery yellow to reddish brown, 
mature in 130 days, and with careful handling have been 
known to keep in good condition for a year. Average 
size two by two and a half inches in diameter, 
i Red Wethersfield is the standard purplish red sort in 
most sections. Requires 135 days to reach two and a 
half by four inches in diameter. Flesh white, with pinkish 
tinge, fine grained, of strong flavor. An excellent keeping 
quality surpassed only by the 
Southport Red Globe, illustrated above, the largest, but 
also latest and strongest in flavor of the remarkable 
Southport Onions. Its globe-shaped three-inch bulbs 
ripen in 140 days from date seeds are sown. 
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