D. M. Ferry &. Cos Descriptive Catalogue. 
33 
set out the next spring, when they will continue increas¬ 
ing in size, instead of producing seed, as is the case 
with American onions. 
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 sown in 
July, the crop will be matured the same season. In the 
south the seed can be sown in the autumn, and large 
onions produced in March. 
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 
small bulbs should be set out the next spring. 
New Queen. 
— A silver skin¬ 
ned variety, of 
quick growth 
and remarkable 
keeping quali¬ 
ties. If sown 
in February it 
will produce 
onions one to 
two inches in 
diameter early 
in summer, 
which will keep 
good until the 
following sum¬ 
mer ; and if 
sown in July, 
will be ready 
to pull late in 
autumn, and be 
sound and fi t 
for use until the following autumn. 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. 
BUI.B9. 
Top Sets, or Buttons. — Produce, instead of seed, a 
number of small bulbs or onions, about the size of 
acorns, on the top of the stalk, 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 
through, and are used precisely as top onions are, set¬ 
ting them out in the spring, instead of sowing seed. 
Yellow Bottom Sets. - 
Identical with the preceding, ex¬ 
cept in color, and used in the 
same manner. 
White Bottom Sets. — The 
seed of the White Silverskin 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.-Esteem¬ 
ed 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 pro¬ 
duces several small ones in clusters around the bulb, 
growing mostly on the top of the ground. 
Top Onion. 
New Queen. 
Potato Onion.—Produces a quantity of young bulbs 
on the parent root, which should be planted early in 
spring, in rows eighteen inches apart, six inches apart 
in the row, and covered one inch deep. With this and 
the preceding variety, the large bulbs produce the small 
and the small the large alternately. 
Any of the preceding six varieties can be recommend¬ 
ed as a small, early crop for family use and early home 
market, but not as a main crop. the increase of mar¬ 
ketable onions over the seed being too small. Of all 
the various modes of propagation , sowing the seed for 
a main crop deserves the frst rank. Its cheapness 
compared with other modes, the facility with which 
it is sowed , and the superior bulbs which it produces , 
recommend it to general use. 
PARSNIP. 
Fr. Panais. — Ger. Pastinake. 
The value of the Parsnip as a culinary vegetable is 
well known, but it is not gen¬ 
erally appreciated at its full 
value for stock feeding, On 
favorable soil, it yields an 
immense crop of roots,which 
are more nutritious than car¬ 
rots or turnips, and particu¬ 
larly well adapted for dairy 
stock. 
Culture. — They do the 
best on a deep, rich, sandy 
soil,but will makegood roots 
on any soil which is deep and 
mellow and moderately rich. 
Do not enrich with fresh 
manure, as it is apt to make 
the roots coarse and ill 
shaped. As the seed is some¬ 
times slow to germinate, it 
should be sown as early as 
possible; cover one-half inch 
deep,and press the soil firm¬ 
ly over the seed ; give fre¬ 
quent cultivation, and thin 
the plants to six or eight to 
the foot. In digging field 
crops, they may be thrown 
out so as to be easily gather¬ 
ed, by running a subsoil plow 
along one side of the row. 
Long White Dutch, or 
Sugar. — Roots very long, 
white, smooth, tender, 
sugary, and’most excellently 
flavored. Very hardy, and 
will keep through winter 
without protection. .. M * 
Hollow Crown.—Roots HolloW Cr0Wn ' 
oblong, ending somewhat abruptly, with a small tap 
root; grows mostly below the surface; has a very smooth 
clean skin, and is easily distinguished by the leaves 
arising from a cayity on the top or crown of the root. 
PARSLEY. 
Fr. Persil. —Ger. Peter si lie. 
A very useful vegetable for flavoring soups and stews, 
and for garnishing. For 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 
