43 
1J. 
31. FERRY d 
CO’S DESCRIPTIVE CATALOGUE. 
ing house is usually too warm. They should be spread i 
on scaffolds, about six inches deep, with room enough 
between the boards for the air to circulate. On approach 
of cold weather, close the doors and windows, and keep j 
the temperature just above tne freezing point. With 
proper care they can thus be kept without freezing at 
all, and will come out nice and sound in the spring. 
No. /, Extra Early Red: No. 2, Large Red Wet hers- 
field: No. 3, Yellcrw Globe Danvers: No. 4 , White 
Portugal: No. 5, White Silver skin: No. 6, White 
Globe. 
Extra Early Red. — A medium sized, flat variety; 
an abundant producer, and very uniform in shape and 
size; moderately strong flavored, and comes into use 
nearly two weeks earlier than the Large Red Wethers¬ 
field; very desirable for early market use. 
Large Red Wethersfield. — This is the standard 
variety; and the favorite onion in the East, where im¬ 
mense crops are grown for shipment. Large sized; skin 
deep purplish red ; form round, somewhat flattened ; 
flesh purplish white; moderately fine grained, and 
stronger flavored than any of the other kinds. Very 
productive, the best keep¬ 
er, and one of the most 
popular for general culti¬ 
vation. It is more inclined 
to form large necks if 
planted on unsuitable soil 
than the Danvers, but the 
best on poor and dry soils. 
Southport Red Globe. 
Southport Red Globe. 
— For some years the onions 
from Southport have com¬ 
manded an extra price in 
the New York markets, 
because of their beautiful shape and color. We arc able 
to offer a lot of seed grown from selected bulbs, and, we 
believe, superior to any other in the market. The 
variety is of medium size, spherical in shape, with small 
neck, very deep rich red color, and of superior qualitv. 
Large Yellow, or Yellow Dutch.— One of the 
oldest sorts. Elat, flesh white, fine grained, mild, and 
well flavored. 
Yellow Danvers.— A fine variety of medium size, 
globular in form ; skin yellowish-brown ; flesh white! 
comparatively mild and well flavored ; productive, six 
hundred bushels per acre from seed being a not uncom¬ 
mon crop, but it requires rich and suitable soil and good 
cultivation to produce such crops. 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 ^ ellow Globe Danvers; but a true Dan¬ 
vers onion never can be as full or globe shaped as the 
\\ hite Globe, for it would be sure to lose some of the 
good qualities of the Danvers if changed in form to that 
extent. 
White Portugal, or American Silverskin.—A 
large, flat onion; of mild flavor; fine for early winter 
use, and much esteemed for pickling. It is the best 
keeper of the white varieties. 
Philadelphia Silverskin.—This is the variety so 
extensively grown in the vicinity of Philadelphia for the 
production of white sets. Though not so desirable as 
a mature onion, this seems to be one of the best for 
sets. 
White Silverskin. — This is small, silvery white, 
and, from its small size and handsome appearance, is 
often used for pickling. 
Round White Silverskin. — This is uniformly 
small, round and handsome, with an opaque white skin, 
which does not turn green upon exposure to the sun. 
They are also very compact and hard, but at the same 
time crisp and brittle, making them the best pickling 
onion ever introduced. 
Round White Silverskin. 
White Globe.— Yields abundantly, producing hand¬ 
some and uniformly globe shaped bulbs. I he flesh is 
firm, fine grained, and of mild flavor. Sometimes called 
Southport White Globe. 
El Paso, or Large Mexican.— Grows in Mexico to 
a diameter of six inches, and to a weight of two or three 
pounds, and used in that region in preference to any 
other sort. Color variable from white to light red; flesh 
white, rather coarse grained, but of very mild flavor. 
Resembles a mammoth White Portugal. 
