F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
41 
ONION—ITALIAN RED 
ITALIAN RED—This is one of our introductions 
and is destined to become the most popular onion for 
the home garden and the Market Gardener. It is 
globular in shape and surpasses all other onions in 
production. One acre planted in Italian Reds will pro¬ 
duce twice as many sacks as any other variety of 
onion, and it can be harvested with one-half the labor 
and as it grows entirely out of the ground, making it 
easy to harvest. The flavor is remarkably sweet being 
easily the sweetest onion in cultivation, and often called 
the onion with the mildness of an apple. Pkt. 5c; oz. 
20c; 54 lb. 50c; lb. $1.50. 
EARLY CALIFORNIA RED—Pkt. 5c; oz. 20c; 54 
ONION 
Onions are extremely hardy and will grow 
in any soil. No special knowledge or care 
is required, providing the soil is kept loose, 
and naturally onions, like anything else, will 
do better in good rich soil well drained. For 
extra early onions the seed should be sown 
in beds from August 1st to October 1st. Trans¬ 
plant when they are as large as lead pencils 
5 inches apart, in rows 15 inches apart during 
December and January, as the plants will be 
large enough by that time. 
California Early Red is the earliest onion, 
maturing in May, the yellow, white and brown 
in June, and the Italian Red in July. A large 
percentage of the onions are grown along the 
rivers on bottom land and the seed is sown 
in December and January, drilled in rows 16 
to 18 inches apart and later thinned to about 
4 inches apart. About 4 pounds of seed is 
required to plant one acre. This crop matures 
during August and September. The brown and 
yellow varieties are the ones most extensively 
planted. If mildew should attract onions, dust¬ 
ing with sulphur will prevent it if applied in 
time. 
AUSTRALIAN BROWN—Early. Exceeds 
any other onion in keeping qualities. Will 
produce a fine crop of hard, solid onions, even 
in unfortunate seasons. Of globe shape. The 
skin is light brown, flesh pure white and 
exceptionally mild. Pkt. 5c; oz. 25c; 54 lb. 
75c; 54 lb. $1.15; lb. $2.00. 
BUNCHING ONION—The best for early 
small green onions. Pkt. 5c; oz. 30c; 54 lb. 
90c; 54 lb. $1.40; lb. $2.50. 
CRYSTAL WHITE WAX — Medium size 
pure waxy white onion and very mild. An 
early variety. Pkt. 5c; oz. 20c; 54 lb. 60c; 
lb. $2.00. 
WHITE BERMUDA—Bulbs are straw 
white in color, flat shaped, mild and sweet. 
An early variety. Pkt. 5c; oz. 20c; 54 lb. 
60c; lb. $1.75. 
lb. 50c; lb- $1.50. (Description on Page 8.) 
LARGE RED WETHERSFIELD—A very popular standard variety with handsome, large, bright 
purplish red, somewhat flattened although quite thick, smooth, glossy bulbs. Flesh is firm, purplish 
white, rather strongly flavored but pleasant. Medium-early or main-crop sort, very productive, and one 
of the best keepers. Pkt. 5c; oz. 35c; 54 lb. $1.00; lb. $3.00. 
SELECTED YELLOW GLOBE DANVERS—Our strain of 
this fine main-crop onion has retained the small neck and the 
uniformity of ripening without yielding any of the good features 
of the original strain. The bulbs, of medium to large size, are 
uniformly globe-shaped, with small neck, ripen evenly, and are 
of a rich coppery yellow color. The flesh is creamy white, crisp, 
solid, and of mild and fine flavor. An excellent keeper. Pkt. 5c; 
oz. 40c; 54 lb. $1.15; lb. $3.50. 
SOUTHPORT WHITE GLOBE—The best pure white globe- 
shaped variety. Pkt. 5c; oz. 40c; 54 lb. $1.15; lb. $3.50. 
SWEET SPANISH—A very large, mild, yellow globe-shaped 
onion, very productive and attractive. Pkt. 5c; oz. 35c; 54 lb. $1.00; 
lb. $3.09. (Illustrated Page 40.) 
WHITE PORTUGAL or SILVERSKIN—An extremely popu¬ 
lar and fine white sort for sets or for use when young. Mature 
bulbs are of medium size, flattened globe shape, of mild flavor 
and beautiful silver-white skin. Bulbs when young are nearly 
round and cannot be improved upon for table use, pickles or for 
salad. Pkt. 5c; oz. 40c; 54 lb. $1.15; lb. $3.50. 
EARLY GRANO—See Page 8. 
ONION—AUSTRALIAN BROWN 
