33 
//. G. Hastings Co., Seedsmen, Atlanta, Georgia. 
ONIONS 
The onion is tiie 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 union eaten is nortli more to you than a uliole drug store full of patent medicines. You need 
onions the year round. IVtiy not grow tliem in sutlicient quantity in your own garden to have 
them at any time without buying Northern grown onions from your storekeeper most of the 
year. Onions grown direct from the black seed are good keepers for months. 
For home use onion seed or sets should 
CULTURE (je planted in any good garden soil just 
as early as the ground cau 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 unnecessary except as a mutter of earliness. 'Where 
well shaped, long keeping, marketable onions are desired 
plant the seed instead of sets, as the seed makes mucli bet¬ 
ter onions In every respect. Sow one ounce of seed to 200 
feet of row; four or five pounds per acre. Sets vary con¬ 
siderably in size, but the average will run about one pound 
of sets to 100 feet of row. Onions from seed will mature in 
100 to 140 days, according to variety ; from sets in from 80 
to 100 days. 
Cover seed in clay or heavy soils al)out V 2 Inch; in sandy 
soils 1 Inch. If weather and soil is dry firm tlie soil after 
planting; heavy or clay soils should not be firmed wlien 
wet. As soon as seed is well up liegin a light surface cul¬ 
tivation and keep this up every week or ten days. Never 
let grass and weeds get a start, for young onion plants 
choked with weeds or grass die down in tlie “set” size and 
will have to be held over until the following fall. Cultiva¬ 
tion (always shallow) should be kept up until luilbs are 
well formed and matured as indicated by the dying down 
or dropping over of the tops. Wlien matured dig or plow 
up an(I store in a dry place, leaving tops on until you are 
ready to use or market them. 
In recommending varieties of onions to you we 
suggest for earliest use any of the Bermuda va¬ 
rieties, White or Yellow, Crystal Wax and Bed Bermuda. 
For medium maturity Prizetaker or any of the Hastings’ 
Globe varieties; for late maturity and extra long keeping 
qualities Australian Brown. 
Pl'iyAtsiIcAl* Our Prizetaker onion is 
rriACKciner of the very best Amerl- 
Oninn/Mn 9 QC\ emt growth, far superior to all im- 
”***^I*V’'"* AuM) ported seed and ’way aliead of the 
Prizetaker onion oft'ered by ipost American houses. 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 tiie shape of tliis va¬ 
riety perfectly. It is very large, frequently measuring 12 to 
18 inclies in circumference, and fine bulbs have been raised 
weighing from 4% to 5 pounds each. During the last four 
years we have seen some splendid market crops of Prize- 
takers raised even under very unfavorable conditions, not 
only in Georgia but in practically every one of the Southern 
States, showing Prizetaker to be well adapted to our entire 
section. Our Mr. Hastings has been in all of the noted on¬ 
ion-growing sections of this country—Connecticut, Penn¬ 
sylvania, Ohio and (Tallfornia—and he has never seen any 
Prizetaker onion superior to the samples which w’ere 
shipped us from these crops. Prizetaker is a light straw- 
colored onion with a pure white flesh, very fine grain with 
rather mild flavor, and will keep for any reasonable length 
of time. Packet, 10 cents; Vz ounce, 15 cents; ounce, 25 
cents; 14 pound, 90 cents; pound, $3.00; postpaid. 
Hastings’ American Prizetaker Onion Grown Direct From Seed 
.Vustralian Brown—The Fong-keeping Onion 
Australian Brown (No. 297) 
A I Ano-ftCAArtOV* to growing onions is the fear 
BsOflg tp-it they won’t keep over into fall 
and winter. .Vustralian Brown is the Answer to tliese douliters 
for this variety has been known to keep in perfect condition 
(except for a little shrinkage and loss of weight) for a solid year 
from the time it was pulled from tlie ground. For a late ma¬ 
turing, long keeping onion to hist into and througli winter if 
stored in a dry place. Australian Brown has no equal. If you 
plant the Bermuda, Prizetaker or tlio Hastings’ Glolie varieties 
and Australian Brown, you can count on a suiiply practically the 
year round. .Vbout a month later in maturing tlian tlie earlier 
sorts but of neat, round sliape, very firm and solid in texture and 
the longest keeping onion known for warm climates. Of some¬ 
what pugent flavor, skin an amber brown color although a little 
’■nriable in color. Pkt., 5c: oz., 2ne: V* Ib., 75c; Ib.. $2.50. 
Extra Early Red(No. 286) “£5 'S,3 ‘S.SS; 
smaller. Flat shaped, close grained, strong flavored, and a 
goo(i keeper. A good early market sort. An old favorite vari¬ 
ety. Packet, 5 cents; M; ounce, 15 cents; ounce, 25 cents; ^4 
o-'iind. 90 cents; pound. $3.00. 
Yellow Globe Danvers Is 
/Ma both home use and market. A fairly good keeper. 
solid, rather mild, earlier than the Hastings’ 
Globe Onions. Skin of pale yellow color. Packet, 10 cents; 14 
ounce, 20 cents; ounce, 35 cents; 14 pound, $1.00; pound, $3.50. 
