DESCRIPTIVE CATALOGUE. 
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Large Yellow. 
Large Yellow. —One of the oldest sorts, and, as a 
market variety, probably better known and more gener¬ 
ally grown in this country than any other. Flesh white, 
jioe-grained, mild, sugary and well-flavored. 
Yellow Danvers. 
Yellow Danvers.—A fine variety, originated in 
South Danvers, Mass. Above the medium size, globu¬ 
lar in form ; skin yellowish-brown ; flesh white, sugary, 
comparatively mild and well flavored ; a good producer, 
frequently producing six hundred bushels to the acre, 
from seed sown in the spring. By careful selection, we 
have improved the original shape of this variety, so that 
to distinguish it from the old stock, many seedsmen 
catalogue it as Yellow Globe Danvers. 
White Portugal. 
White Portugal. — A large, flat onion: skin loose: 
of a mild flavor; fine for early winter use, and much 
esteemed for pickling, when small. It is not so good a 
keeper as some other varieties. 
White Silverskin, for Pickling. — This is of small 
3ize, silvery white, and used almost entirely for pickling, 
on account of its small size, handsome appearance and 
mild flavor. 
White Globe.—Yields abundantly, producing hand- 
White Globe. 
some and uniformly globe-shaped bulbs. The flesh is 
firm, fine-grained and of a mild flavor. 
El Paso, or Large Mexican.—This seed is sent us 
by one of our customers in Mexico, and in that section 
is used to the exclusion of all others. It will there 
grow to a diameter of six inches, and not unfrequently 
weighs t\Vo to two and a half pounds. The flavor is very 
mild, and they are eaten like apples. Color variable 
from white to light red ; flesh white, rather coarse¬ 
grained. In form, it is not unlike a mammoth White 
Portugal onion. 
NEW FOREIGN ONIONS. 
The following varieties have been tested in this coun¬ 
try, and so far as we have been able to learn, have given 
perfect satisfaction. While we would not recommend 
the risking of a large crop of onions by sowing imported 
seed, we believe the following varieties *.ill be found 
very desirable for early market and home garden use. 
The flavor of the Italian varieties is milder, and they 
seem every way well adapted to culinary purposes. 
New Giant Rocca. 
New Giant Rocca. — A n immense sized onion , hav¬ 
ing attained nearly /our />ounds 'weight . Globukir 
in form ; skin light brown ; flesh mild and tender. It 
will produce a large onion the first season, from seed, 
but to attain the largest growth, the smallest bulbs 
should be set out in the spring of the second season. 
