DESCRIPTIVE CATALOGUE. 
41 
for dishes, and the young leaves are excellent for salads. 
The flower-buds, scarcely formed, and the green seed- 
pods, preserved in vinegar, make a pickle greatly es¬ 
teemed by many. 
Culture. —Sow early in spring, in drills one inch 
deep; they should be sown by the side of a fence, 
trellis-work, or some other support to climb upon. 
They will thrive in good ground, in almost any situa¬ 
tion, but are more productive in a light soil. For other 
varieties , see F/oiver Seeds . 
OKRA. 
Fr. Goittbo. — Ger. Ocker. 
This is an annual 
from the West Indies, 
cultivated for its green 
seed-pods, which are 
used in soups, or stew¬ 
ed and served like 
asparagus. It is highly 
esteemed at the south, 
where it is considered 
a very wholesome veg¬ 
etable. 
Tall White. -About 
six feet high . pods 
eight to ten inches 
long an inch and a 
half thick at the stem, 
tapering to a point. 
Dwarf White.—Two and a half feet high, pods a 
foot long very productive , is said to produce pods at 
every joint. 
Culture —The seeds are sown thinly, in dry, warm 
soil, in shallow drills tw > feet apart. Cover the seeds 
lightly. After the pb..i.:. are up, thin them out to nine 
inches apart : hoe fr^^ ently, and draw a little eaith to 
the stems as the' . .tinue to grow Gather the pods 
when quite green id about an inch and a half long 
ONION. 
Fr. Ognott .—Ger Ziuiebeln. 
No vegetable is more extensively known and culti¬ 
vated than the Onion. It has been the common sea 
soning for soups and meats, of all nations, from time 
immemorial ; and in cooking, it is indispensable. It 
possesses valuable medicinal properties, and is used in 
colds and coughs, as an expectorant. It contains con¬ 
siderable nutriment, and is tolerably wholesome, es¬ 
pecially if boiled. Raw, fried or roasted, they are not 
very digestible. Eating a few leaves of parsley will 
destroy, in a measure, the unpleasant smell they im¬ 
part to the breath. 
Early Red. — A medium-sized, flat variety; an 
bundant producer, and very uniform in shape and size; 
Early Red. 
Large Red Wethersfield. 
moderately strong-flavored, and comes into use nearly 
two weeks earlier than the Large Red Wethersfield j 
very desirable for early market use. 
Early Red Globe. — A comparatively new variety* 
maturing as early as the flat varieties. It is globe- 
shaped ; skin deep red ; flesh mild and tender. Very 
handsome in appearance. 
Large Red Wethersfield. — This is the standard 
variety, and the favorite onion in the East, where im¬ 
mense crops arc grown for shipment. Large size ; skin 
deep purplish-red ; form round, flat ; flesh purplish- 
white; moderately fine-grained, and stronger-flavored 
than any of the other kinds. Very productive, the best 
keeper, and one of the most popular for general cultiva¬ 
tion. 
Large Yellow. 
Large Yellow.—One of the oldest sorts, and, as. 
a market variety, probably better known and more gen¬ 
erally grown in this country than any other. Flesh, 
white, fine-grained, mild, sugary and well-flavored. 
Yellow Danvers.—A fine variety, originated in. 
