35 
H. G. Hastings Co., Seedsmen, Atlanta, Georgia 
The onion is the most healthful vegetable on the list. The onion is recognized as a necessity 
in feeding armies. It’s a promoter of health and good physical condition. A reasonable amount 
of onions eaten is worth more to you than a whole drug store full of patent medicines. You 
need onions the year round. Why not grow them in suflftcient quantity in your own gg vden 
to have them at any time without buying Northern grown onions from your storekeeper most 
of the year. Onions grown direct from the seed are good keepers for months. 
For home use onion seeds or sets should 
ONIONS 
CULTURE be planted in any good garden soil just 
as early as the ground can be worked to advantage in the 
spring. Ground should be thoroughly broken, well fertil- 
ized or manured and then worked down very fine ; all trash, 
clods or grass roots being removed. The use of sets is ab- 
solutely unnecfessary except as a matter of earliness. Where 
well shaped, long keeping, marketable onions are desired 
plant the seeds instead of sets, as the seeds make much 
better onions in every respect. Sow one ounce of seeds to 
200 feet of row ; four or five pounds per acre. Sets vary 
considerably in size, but the average will run about one 
pound of sets to 100 feet of row. Onions from seeds will 
mature in 100 to 140 days, according to variety ; from sets 
in from 80 to 100 days. 
Cover seeds in clay or heavy soils about inch ; in sandy 
soils 1 inch. If w^eather and soil are dry firm the soil after 
planting; heavy or clay soils should not be firmed when 
wet. As soon as seeds are well up begin a light surface cul- 
tivation and keep this up every week or ten days. Never 
let grass or weeds get a start, for young onion plants 
choked with weeds or grass die down in the “set” size and 
will have to be held over until the following fall. Cultiva- 
tion (always shallow) should be kept up until bulbs are 
well formed and matured as indicated by the dying down 
or dropping over of the tops. When matured dig or plow 
up, and store in a dry place, leaving tops on until you are 
ready to use or market them. 
MAtA recommending varieties of onions to you we 
suggest for earliest use any of the Bermuda va- 
rieties, White or Yellow, Crystal Wax and Red Bermuda. 
For medium maturity, Prizetaker or any of the Hastings’ 
Globe varieties; for late maturity and extra long keeping 
qualities, Australian Brown. 
Hastings’ Prizetaker “i 
colors on page 34. Our Prizetaker 
wlllUll^llUi onion is of the very best American 
growth, far superior to all imported seeds. It has been most 
successfully grown in all parts of the Central South from 
both spring and fall sowings. Our illustration, reproduced 
from a photograph, shows the shape of this variety per- 
fectly. It is very large, frequently measuring 12 to 18 inches 
in circumference, and fine bulbs have been raised weighing 
from 4^^ to 5 pounds each. During the last four years Ave 
have seen some splendid market crops of Prizetakers raised 
even under very unfavorable conditions, not only in Geor- 
gia but in practically every one of the Southern States, 
showing Prizetaker to be Avell adapted to our entire section. 
Our Mr. Hastings has been in all of the noted onion-grow- 
ing sections of this country — Connecticut, Pennsylvania, 
Ohio and California — yet he has never seen any Prizetaker 
onion superior to the samples which were shipped us from 
Southern crops. Prizetaker is a light straw-colored onion 
with a pure w'hite flesh, very fine grain with rather mild flavor, and 
will keep for any reasonable length of time. Packet, 10 cents; % 
ounce, 15c; ounce, 2oc; % pound, 75c; pound $2.50; postpaid. 
Hastings’ American Prizetaker Onion GroAvn Direct From Seed 
Australian Brown (No. 297) 
A Long Keeper 
Australian Brown — The Juong Keeping Onion 
One objection a 
good many folks have 
to growing onions is the fear that 
they won’t keep over into fall and 
winter. Australian Brown is the Answer to these doubters for 
this variety has been known to keep in perfect condition (ex- 
cept for a little shrinkage and loss of weight) for a solid 3’ear 
from the time it was pulled from the ground. For a late matur- 
ing, long keeping onion to last into and through winter if stored 
in a, drj" place, Australian BroAvn has no equal. If you plant 
the Bermuda, Prizetaker or the Hastings’ (Ilobe varieties and 
Australian BroAvn, you can count on a supply practically the 
year round. About a month later in maturing than the earlier 
sorts but of neat, round shape, A^er.v firm and solid in texture 
and the longest keeping onion known for warm climates. Of 
someAvhat pungent flavor, skin is amber broAvn although a lit- 
tle A’ariable in color. Packet, 5 cents; % ounce, 15 cents; ounce, 
25 cents; 44 pound, 75 cents; pound, $2.00. 
Extra Early Red (No. 286) 
ersfiMd and somewhat 
smaller. Flat shaped, close grained, strong flavored and a good 
keeper. A good early market sort. An old favorite variety. 
Packet, 5c; % oz., 15c; oz., 25c; 44 Ih., 75c; lb., $2.50. 
Yellow Globe Danvers extensivelj" used for both 
/11a OQAN home use and market. A fairly good keeper, 
^nu. solid, rather mild, earlier than the Hastings’ 
Globe Onions. The bulbs are medium to large sized; flesh crisp 
and creamy white with rich coppery-yelloAV skin. Packet, oc; 
4^ ounce, i5c ; ounce, 25c ; 44 pound, 75c ; pound, $2.00. 
Mammoth Sliver King (-StT ' b “'b’s 
/Ma 900 \ weigh from 2 to 4 pounds, with good cultivation. 
^nO. £90^ -Well adapted to the Gulf States. Skin is silvery 
white, flesh pure white, and so mild that they can be eaten raw 
like an apple. Packet, 10 cents; 44 ounce, 20 cents; ounce 30 
cents; 44 pound, 90 cents; pound, $3.00. 
