24 
J. J. BUTZER, PORTLAND, OREGON 
Cultivation—Give the onions the first hoeing just 
skimming the ground between the rows as soon as they 
can be seen in the row. Hoe again in a few days, this 
time close up to the plants, after which weeding must 
be begun. This operation requires to be carefully and 
thoroughly done. The weeder must work on his knees 
astride the row, stirring the earth around the plants, 
in order to destroy any weeds that have just started. 
At this weeding or the next, according to the size of 
the plants, the rows should be thinned, leaving from 
eight to twelve plants to the foot. In ten days or two 
weeks they will require another hoeing and weeding 
similar to the last and two weeks later give them still 
another hoeing, and if necessary another weeding. If 
the work has been thoroughly done at the proper time, 
the crop will not require further care until ready 
to gather. 
Gathering—As soon as the tops die and fall, the bulb 
’ should be gathered into windrows. If the weather is 
fine they will need no attention while curing, but if 
it is not they will need to be stirred by simply moving 
them slightly along the row. Cut off the tops when 
perfectly dry, about half an inch from the bulb and 
then after a few days of bright weather the onions 
will be fit to store for winter. 
OREGON YELLOW DANVERS 
The Old Reliable 
The reputation of this great onion goes 
forward unchallenged year after year as the 
most reliable yellow onion grown. There is 
no onion whose character and worth can be 
more accurately measured by the confidence 
it has instilled in the onion seed buying than 
the Oregon Yellow Danvers. It has no 
enemies as it is conceded to be the best for 
the Northwest. It stands paramount on its 
great keeping quality and is more extensively 
grown than any other onion in the northwest. 
With such pronounced merits as earliness, 
productiveness, excellent table quality, fine 
keeper, enormous yielder, it could hardly be 
other than popular. Order early. 
Our seed is grown especially for us by the best onion 
seed growers in Oregon. No onion grower can afford 
to plant anything inferior when such seed can be ob¬ 
tained. Pkt. 5c; oz. 20c; % lb. 60c; lb. $2.00 
Brown Australian (Flat)—A very desirable onion 
of medium size, with amber brown skin and solid 
white flesh. It is early, a heavy yielder and a long 
keeper; keeps well in warm climates. 
Pkt. 10c; oz. 20c; % lb. 50c; lb. $1.50 
Crystal White Wax—This is a pure white flat onion, 
very popular in the South, especially in Texas. Also 
does well in the North. Very sweet. Teneriffe seed. 
Pkt. 5c; oz. 30c; % lb. $1.00; lb. $3.50 
RED WEATHERSFIELD 
This is a standard variety planted all over America. 
It is of large size, very productive, and an excellent 
keeper. The color is deep purplish-red, and the flesh 
is white. Prices: Pkt. 5c; oz. 20c; X A lb. 50c; lb. $1.75, 
postpaid. 
SWEET SPANISH 
We recommend this new variety of onion very 
highly, and believe that it will be more than pleasing 
to those who plant it. It is a globe-shaped onion of 
bright yellow color, and mild in flavor, and grows 
a little larger than the Prizetaker. Prices: Pkt. 5c; 
oz. 25c; X A lb. 75c; lb. $2.50, postpaid. 
SOUTHPORT WHITE GLOBE 
This is a most desirable medium early, or main crop 
variety. This variety yields abundantly, producing 
medium to large, handsome and fine-shaped clear white 
bulbs. The flesh is firm, fine-grained, quite mild in 
flavor, and is very attractive. The bulbs are globe- 
shaped, keep well, and are desirable for shipping. This 
is a good variety for home garden or market. You can 
pull green onions 65 days after planting the seed, and 
it matures in 140 days. 
Prices: Pkt. 5c; oz. 25c; % lb. 75c; lb. $2.50, postpaid 
WHITE PORTUGAL, OR SILVERSKIN 
The best known and most largely used white onion. 
Is flat on the bottom and thick toward the top; very 
hard and firm. An excellent keeper. Is largely used for 
white onion sets as well as for bulbs for the best market 
trade and also for pickles. 
Per pkt. 5c; oz. 25c; % lb. 75c; lb. $2.50 
PARSLEY 
Parsley succeeds the best on rich, mellow soil. The 
seed is even slower than parsnip in germinating and 
should be sown as early as possible in the Spring, 
in drills one to two feet apart and when the plants 
are well up thin to one foot in the row. When the 
plants are about three inches high cut off the leaves ; 
the plant will then start a new growth of leaves 
which will be brighter and better curled and later, if 
these turn dull or brown they can be cut in the same 
way; every cutting will result in improvement. 
Plain, or Single—Plain leaves, excellent flavor. 
Per pkt. 5c; oz. 10c; X A lb. 20c; lb. 50c, postpaid 
Extra Curled Dwarf, or Emerald—The moss-like 
leaves, of a handsome bright green color, are finely 
curled. Pkt. 5c; oz. 10c; X A lb. 25c; lb. 70c, postpaid 
Turnip-Rooted, or Hamburg—-The edible portion is 
the fleshy root, which resembles a small parsnip, and 
is esteemed for flavoring soups, stews, etc. 
Per pkt. 5c; oz. 10c; X A lb. 20c; lb. 60c, postpaid 
PARSNIPS 
Parsnips are usually grown on deep, rich, sandy soil, 
but will make good roots on any soil which is deep, 
mellow and moderately rich. Fresh manure is apt to 
make the roots a little coarse 
and ill shaped. As the seed is 
sometimes slow to germinate, 
it should be sown as early as 
possible in drills two and 
one-half feet apart, cover 
one-half inch deep and press 
the soil firmly over the seed. 
Give frequent cultivation and 
thin the plants to three or 
four to the foot. 
GUERNSEY 
Guernsey—(Improved Half- 
Long)—The roots do not 
grow so long as the Hollow 
Crown, but are of greater 
diameter and more easily 
gathered. The roots are very 
smooth; the flesh is fine 
grained and of most excel¬ 
lent quality. Per pkt. 5c; oz. 
10c; *A lb. 25c; lb. 80c, 
postpaid. 
LONG SMOOTH, or 
HOLLOW CROWN 
Long Smooth, or Hollow 
Crown — A great cropper, 
tender, sugary, and consid¬ 
ered the best for general 
cultivation. Per pkt. 5c; oz. 
10c; Va. lb. 25c; lb. 80c, 
postpaid. 
