Flat Yellow Danvers The same type as the Globe 
Danvers except that it is quite 
flat, with a small neck. It ripens down quickly and keeps 
very well. 1 oz., 15c; ^ lb., 55c; pu, r„ 
1 lb., $1.90. rKl *9 
AMERICAN RED VARIETIES 
Southport Red Globe A fine me 
dium early 
or main crop variety; skin 
is deep red and the bulbs are 
globe-shaped, smooth sur¬ 
face, small neck and reach 
full size within 110 days. 
Strong flavor, very firm and 
of superior quality. 1 oz., 
15c; \/4 lb., 50c; 
1 lb., $1.90. Pkt., 5c 
Large Red Wethers¬ 
field The old standard 
sort. It grows to full 
size in about 95 days from 
seed, and is a good drought 
resister. The skin is thick 
and of a deep red color. 1 
oz., 15c; !4 lb., 
50c; 1 lb., $1.90. Pkt., DC 
Large Red Wethersfield 
AMERICAN WHITE VARIETIES 
White Silverskin or Portugal 
° flattened, and 
about 2 to 3 inches in diameter. An excellent medium 
early sort. / 2 oz., 15c; 1 oz., 25c; >4 lb., 80c; n , - 
1 lb., $2.50. Pkt., 5C 
Southport White Globe ^ 
2^4 to 3 X A inches, firm, and keeps remarkably well. 
y 2 oz., 15c; 1 oz., 25c; J4 lb., 80c; 
1 lb., $2.75. Pkt., 5c 
New Hardy Winter Onion This variety, sown in 
J the fall, will live over 
winter in the open ground, and continue growing in the 
spring, making handsome bunch onions from 2 to 3 weeks 
earlier than any onion sets. When fully grown the onions 
resemble the White Bermuda in shape. 
1 oz., 50c; |4 lb., $1.25; 1 lb., $3.50. Pkt., lUc 
ITALIAN VARIETIES 
Extra Early Barletta Considered the earliest va- 
J riety in cultivation. Onions 
are of a pure paper-white color, very mild and delicate 
in flavor, are from 1 to 1*4 inchces in diameter, and % 
of an inch in thickness. 
1 oz., 30c; >4 lb., $1.00; 1 lb., $3.25. Pkt., 10c 
Mammoth Silver King h f* a e ur ? 1 a ' rai , n ° f 
° imported seed of this truly 
mammoth variety. The onions are of very large size, are 
flat in shape and both skin and flesh are pure white. 
Mild and agreeable flavor. _ 
1 oz., 30c; >4 lb., $1.00; 1 lb., $3.25.- Pkt., 5c 
Early White Oueen f?^ hly recommended for pick- 
J ^ ling purposes; exceedingly 
early. The bulbs are small, very much flattened, silvery 
white, from 1*4 to 1 % inches in diameter and about 1 
inch thick. 1 oz., 30c; [A lb., $1.00; 
1 lb., $3.25. Pkt., 5c 
Denia Onion ® ne of tbe lar & est onions. Spanish type 
with an extraordinarily mild flavor; 
nearly globe shaped, slightly flattened and of a light 
yellow color. 1 oz., 25c; !4 lb., 80c; 
1 lb., $2.80. Pkt., 10c 
ONION PLANTS 
Yellow (often called white) Bermuda and Crystal White 
Wax Onion Plants 
These plants will make fine bunch onions, or if left 
to mature will make the mild Bermuda Onion. 
ONION SETS 
Bartelcies Early Grano Top shaped s lobe - size 3 to 
J 3 y 2 inches in diameter, 
light straw color, sweet and mild flavor. Good keeper. 
Barteldes Early Grano is a selection out of Grano Valen¬ 
cia or Riverside Sweet Spanish, hence it is of that type. 
Although smaller in size, it is much earlier. In certain 
sections of the southwest it has been known to mature 
as much as 30 days earlier than the Sweet Spanish. 
1 oz., 75c; <4 lb., $2.50; lb., $8.50. 
While Bermuda They are called wllite > 
but really are of a pale 
yellow color, very large size, and of extreme¬ 
ly mild, pleasant flavor. 
1 oz., 25c; J4 lb., 80c; 1 lb., $3.00. Pkt., 5c 
Crystal White Wax T bis 1S a la ff. e ’ 
*' flat, pure white 
onion, which is shipped in such large quan¬ 
tities from Texas each season. It matures 
early, is very productive, and is mild and 
sweet. 1 oz., 25c; !4 lb., 90c; 
1 lb., $3.25. Pkt., 10c 
White Valencia or Babosa Produces 
a medium 
sized bulb, from 1% to 2 inches thick, flat 
and white, of very mild and sweet flavor; 
not a good keeper. Fine for the South. 
1 oz., 40c; '/ 4 lb., $1.25; 
1 lb., $4.00. Pkt., 10c 
Yellow Valencia or Grano Large si ^ e ’ glob< ; 
shaped, with a small 
neck, straw colored, and of very fine grain. It matures 
Hate, but is a fine keeper and very mild and sweet. An 
extra heavy yielder. 1 oz., 50c; [4 lb., $1.60; 
1 lb., $5.75. Pkt., 10c 
LEEK 
CULTURE—It may be sown In drills or broadcast. When the plants 
are 6 inches high, transplant into rows a foot apart, setting the plants 
4 or 5 inches deep and about 6 inches apart in the rows. 
Large London or Scotch Flag L° ng ’ broad stem, 
c ° leaves are rather 
dark green color, rather early and a very productive va¬ 
riety. Aside from being valuable for soups and salads, 
when blanched, makes an excellent dish if sliced and 
cooked. 1 oz., 15c; J4 lb., 50c; 
1 lb., $1.90. Pkt., 5c 
• PARSLEY 
5c 
Per 
Pkt. 
1 oz., 10c; J4 lb., 30c; 
1 lb., 75c. 
CULTURE—Parsley succeeds best In rich, mellow soil. As the seeds 
germinate very slowly three or four weeks elapses sometimes before It 
makes its appearance. It should be sown early in the spring, previously 
soaking the seed for a few hours in tepid water. Sow thickly In rows 
a foot apart and half an inch deep. 
Moss or Triple Curled } n this vari ® ty divisions of 
r leaves are deeply cut, and 
each small segment is turned back on upper side, giving 
whole leaf a crisped or curled appearance. Extra fine for 
garnishing and culinary purposes. 
Hamburg Turnip Rooted l^ this kind of Parsley 
° 1 it is not the leaves, but 
the thick fleshy roots, which form the edible part of the 
plant. They are of a dingy white color, and resemble, 
parsnips. Used mostly for flavoring soups. 
PARSNIPS 
5c 
Per ^ 1 oz., 10c; J4 lb., 25c; 
Pkt. • 1 lb., 90c. 
Red Bottom Sets. Yellow Bottom Sets. White Bottom Sets. 
The bottom sets weigh 32 pounds to the bushel and the 
Top Sets 28 lbs. 
CULTURE—Parsnips are grown in the same manner as Carrots, only 
they may be sown earlier—about the end of February or early in March. 
Being a very hardy plant, the crop may be left In the ground until late 
in autumn, or even all through the winter, and taken up as the roots 
are required. 
Hollow Crowned or Sugar The roots, which are 
° creamy white, grow 10 
to 12 inches long and are smooth, tender, sweet and of 
excellent flavor. This variety is very easily raised and is 
very productive. 
[ElevenJ 
