IMPORTERS AND GROWERS OF ALL KINDS OF SEEDS 
17 
High Grade 
Onion Seeds 
Our Specialty 
Our seeds are 
grown e> pecially 
for us by the best 
Onion seed 
growers in the 
country. 
C u 1 t u r e— 
Thrives best in 
a rather deep, 
rich loamy soil 
and, unlike 
most vegeta¬ 
bles, succeeds 
well when cul¬ 
tivated on the same 
ground for successive 
years. The ground should be 
deeply trenched and manured 
the previous autumn, and laid 
up In ridges during the winter to soften. As early in the spring 
as the ground is in working order commence operations by 
leveling the ground with a rake and tread it firmly: sow thinly 
in rows, four pounds to the acre, and a quarter of an inch deep 
and one foot apart; cover with fine soil and press down with 
the back of a spade or light roller. When the young plants are 
strong enough, thin gradually, so that they stand 3 to 4 inches 
apart. Keep the surface of the ground open and free from 
weeds by frequent hoeing, taking care not to stir the soil too 
deeply or collect it about the growing bulb. As soon as the tops 
die and tall, the bulbs should be gathered into windrows. If the 
weather is fine they will need no attention while curing, but If 
it is not they will need to be stirred by simply moving them 
slightly along the row. Cut off the tops when perfectly dry, 
about half an inch from the bulb and then after a few days of 
bright weather the Onions will be fit to store for winter. 
Australian Brown—Since its introduction a few years ago it 
has become one of the most popular and most sought after 
Onions in many markets. Its remarkable keeping qualities and 
handsome appearance have brought it rapidly to the front. 
This Onion has a clear amber-brown skin that attracts buyers. 
It matures early, ripens uniformly, and will keep in good condi¬ 
tion longer than any other Onion. Pkt., 5c; oz., 20c; V4 lb., 70c; 
lb., $2.00. 
Owing to the great scarcity of Onion Seed, these prices will 
hold good only so long as our present stock lasts, after which 
all orders will be filled at prevailing market prices. 
WHITE VARIETIES 
White Portugal, or Silver Skin—A beautiful standard white 
Onion. The flesh is mild while the skin is a beautiful clear 
silvery white. A favorite when young as a bunching or salad 
Onion, but is also a good keeper and fine for fall use. An ex¬ 
cellent variety when one or two varieties are to be planted. Pkt., 
10c; oz., 35c; *4 lb., $1.00; lb., $3.75. 
BERMUDA ONIONS 
Culture—The seed is sown in beds as early in the fall as the 
same can be obtained, and transplanted to the field when about 
4 inches in height and cultivated the same as other Onions. 
The genuine seed is all imported from Teneriffe, Canary Islands, 
off the west coast of Africa, and gives far better results than 
the seed grown in California. 
White Bermuda—The favorite market variety. While known 
as “White Bermuda” it is really a light straw color, or pale 
yellow. I’kt., 10c; oz., 45c; *4 lb., $1.25; lb., $4.00. 
Ited Bermuda—Identical in size, shape and mildness with the 
“White Bermuda;” color pale waxy red. A favorite in some 
sections. Pkt., 10c; oz., 45c; V4 lb., $1.25; lb., $4.00. 
ONION SETS 
Sets 32 lbs. to bush¬ 
el—by parcel post. 
Yellow Bottom Sets 
—Qt., 30c: Vt bu., 
$1.40; y 2 bu., $2.75. 
Red Bottom Setp— 
Qt., 30c; V, bu., $1.40; 
y 3 bu., $2.75. 
White Bottom Sets 
—Qt., 35c; Vi bu., 
$1.50; V 2 bu., $3.00. 
White Bottom Yellow Bottom 
YELLOW VARIETIES 
Prizetaker—This is the large, 
beautiful Spanish variety so often 
seen in the fruit stores and mar¬ 
kets of all large cities. Grows to an 
immense size and for fall market¬ 
ing is unexcelled. Although of such 
great size, it is very hardy and a 
fair winter keeper, as it ripens up 
hard and firm; very fine grained, 
and of mild, delicate flavor. The 
outside skin is rich yellow while 
the flesh is white. Our stock is 
True American grown seed, -being 
far superior to the imported seed 
which is offered at a considerably 
less price. Can furnish hoth Colo¬ 
rado and California grown seed. 
Yellow Globe Danvers ° 7 ” 35c: ^ n ’” $l,00; 
lb., $3. in. 
Yellow Globe Oanvers—A favorite variety in the East where 
it is grown almost to the exclusion of all other sorts; bright 
yellow In color: a perfect keeper and a heavy yielder. Pkt., 10c; 
oz., 35c; V4 lb., $1.00: lb., $3.75. 
GIANT GIBRALTAR 
A Splendid Onion of the Prizetaker Type. 
Grown alongside of Prizetaker. this excellent type Is especially 
noticeable on account of its bluish green, glossy foliage which 
resists insect attacks to a remarkable extent. Ripened bulbs 
greatly resemble Prizetaker in size and shape, but the skin is, 
perhaps, a little more of a straw yellow. Worthy of a careful 
trial. Pkt., 15c; V 2 oz... 20c; oz., 35c; «/i lb., $1.00. 
Southport Yellow Globe—A large perfectly shaped Globe Onion 
and an excellent Onion for keeping throughout the winter. A 
very heavy cropper, handsome in appearance and good dark 
yellow color. Pkt., 10c; oz., 35c; Vt lb., $1.00; lb., $3.75. 
RED VARIETIES 
I.arge Red Wethersfield—The most widely cultivated red va¬ 
riety, the standard winter Onion in many northern states. The 
bulbs are well flattened, thick through and grow to a good size. 
The skin is of a rich, glossy deep red color, while the flesh is 
white, tinged with red. A most excellent keeper. Pkt., 10c; oz., 
20c; Vi lb., 75c: lb., $2.50. 
Southport Red Globe—This handsome and most richly colored 
of all red sorts is becoming more popular every season. It Is of 
a rich, glossy, dark red color, and of a very showy appearance 
in the market. Remarkably uniform in size and good keeper. 
Pkt., 10c; oz., 20c; *4 lb., 75c; lb., $3.00. 
(We pay postage on all 
packets.) Write for prices 
m larger amounts. 
Weight of Peas: Wrin¬ 
kled varieties, 56 pounds 
per bushel; smooth va¬ 
rieties, 60 pounds per bu. 
Creamed Peas 
and New Potatoes 
—a Dish for the King. 
Shell as many peas as re¬ 
quired, scrape new potatoes 
and boil 20 to 30 minutes in 
just enough salted water to 
cover, season with snlt, pepper 
and butter; cream if desired. 
Culture—The pea is 
hardy and endures cold 
well, either in or above 
ground. The small seed¬ 
ed early sorts, such as 
Alaska and First and 
Best, can be sown while 
frost is yet in the ground, 
while large and sweeter 
peas sown at the same 
time would rot in the 
ground. Sow some of the 
early, second early, and 
late varieties at intervals 
of about two weeks apart, 
and your table will be 
supplied with delicious 
peas for a long time. 
Dwarf growing peas 
need no support; tall 
growing sorts should be 
trained to wire trellises 
or supported by brush. Wrinkled peas are the sweetest, and 
are recommended for the home garden. 
A light warm soil is best adapted for very early peas, and 
heavier soils for late sorts. 
The dwarf varieties can be planted in rows 12 to 18 Inches 
apart, and the tall ones 3 feet. I.arger pods and more of them 
will be produced if the seed be panted in trenches 3 to 6 Inches 
deep and covered with only 1 or 2 inches of soil: when the 
plants are 5 or 6 inches high fill the trench level with the sur¬ 
face; this will secure deep rooting, prevent mildew and prolong 
the bearing season. If the peas be covered to the full depth 
at first or if water be allowed to stand in the trenches they 
will not germinate or grow well. 
