44 
2>. M. FEItltY A CO’S DESCRIPTIVE CATALOGUE. 
FOREIGN* ONIONS. 
The following varieties have been tested in this coun- 
try, and have given perfect satisfaction. While we 
would not recommend the risking of a large crop of 
onions by sowing imported seed, we believe the follow¬ 
ing varieties will be found very desirable for early mar¬ 
ket and home garden use. The flavor of the Italian 
varieties is mild, and they seem every way well adapted 
to culinary purposes. 
Queen.—A silver skinned variety, of quick growth 
and remarkable keeping qualities. If sown in early 
spring it will produce onions one to two inches in diame¬ 
ter early in summer, and if sown in July, will with 
favorable weather be ready to pull late in autumn, 
and be sound and fit for use until the following summer. 
Particularly valuable for pickles, as, if sown thickly, 
they will mature perfect, hard onions from one-half to 
three-quarters of an inch in diameter. 
Early Neapolitan Marzajola.—A beautiful, flat, 
white skinned variety, one of the earliest of all , and a 
good keeper. It can be sown in February or March, 
and will mature a crop very early in the season; or if sown 
in July, the crop will be matured in the same season. In 
the South the seed can be sown in the autumn, and 
large onions produced in March. 
Giant Rocca. 
Giant White Italian Tripoli. — A large, beautiful, 
pure white, flat onion of mild and excellent flavor, and 
will produce a somewhat larger onion from seed than 
our White Portugal; but to attain the full size the plants 
should be started very early in a hot-bed and set out in 
rich soil. 
Bermuda Red.—A very early and mild onion, 
grown extensively in the Bermudas, and put on our 
markets early in the summer. Sown in our climate, the 
bulbs are smaller, but mature early and retain much of 
the mild, sweet flavor of the imported ones. The bulbs 
are very large for so early a variety, very flat, with thick, 
broad scales and exceeedingly sweet, mild and tender. 
Color pale red or pink. 
Bermuda White. — A little smaller, still milder fla¬ 
vored, and white in color; otherwise the same as the 
last. 
Giant Rocca.— An immense onion. Globular in 
form; skin light brown; flesh mild and tender. It will 
produce a large onion from seed the first season, but to 
attain the largest growth, very small bulbs or sets should 
be put out the second spring, when they will continue 
increasing in size, instead of producing seed, as is the 
case with American onions. 
BULBS. 
Top Sets, or Buttons. — These produce on the top 
of the stalk instead of seed, a number of small bulbs or 
onions, about the size of acorns, which, if planted, will 
produce a large onion, maturing earlier than from seed. 
The large onion produces the top onion, and the little 
top onion produces the large onion. 
Red Bottom Sets. — Produced by sowing seed very 
thickly in the spring, and not thinning out. They ma¬ 
ture under this method when about half an inch in dia¬ 
meter and arc used precisely as top onions are, setting 
them out in the spring, instead of sowing seed. 
Yellow Bottom Sets. — Identical with the preced¬ 
ing, except in color, and used in the same manner. 
White Bottom Sets. — The seed of the White Sil- 
verskin or White Portugal varieties is used to produce 
the white set. They do not keep as well as the red or 
yellow, but produce beautiful white onions early in the 
season. 
English Multiplier.—Esteemed by many as the 
best variety for early use. It is large sized, of a mild, 
sweet, sugary flavor; very early, and a large producer. 
The large onion produces several small ones in clus¬ 
ters around the bulb, growing mostly on the top of the 
ground. 
Any of the preceding five varieties can be recom 
mended as a small, early crop for family use and early 
home market, but not as a main crop , the increase 
of marketable onions over the seed being too small. O/ 
all the various modes of propagation , sowing the seed 
for a main crop deserves the first rank. Its cheapness 
compared with other modes^ the facility with which 
seed is sown , and the superior bulbs which it pro¬ 
duces , recommend it to general use. 
PHRSLEY. 
Fr., Per sil . Ger., Petersilie. 
A very useful vegetable for flavoring soups and stews, 
and for garnishing. P’or flavoring, the green leaves are 
used, or they may be dried crisp, rubbed to a powder, 
and kept in bottles until needed. 
Culture. —It requires rich, mellow soil. The seed is 
even slower than Parsnip in germinating, and should be 
sown as early in the spring as possible, and the plants 
transplanted when they are two inches high. The 
oftener they are transplanted and cut back, the finer 
and more perfect the leaves will be. When well grown 
each plant will form a handsome rosette eighteen inches 
or more in diameter. 
Carter’s Fern Leaved. 
