Large Red Wethers¬ 
field T h e °ld standard 
sort. It grows to full 
size in about 95 days from 
seed, and is a good drought 
resister. The skin is thick 
and of a deep red color. 1 
oz., 25c; >4 lb., 90c. 
Large Red Wethersfield 
ONIONS—Continued 
Mountain Danvers Considered by many onion grow¬ 
ers as the best type of semi¬ 
globe shaped onion in existence. Small neck, bright, even 
color, and ripens very early; good keeper. 1 oz., 25c; J4 
lb., 80c. 
Southport Red Globe 
A fine medium early or main 
crop variety; skin is deep 
red and the bulbs are globe- 
shaped, smooth surface, 
small neck and reach full 
size within 110 days. Strong 
flavor, very firm and supe¬ 
rior quality. 1 oz., 25c; J4 
lb., 95c. 
Yellow Valencia or Grano Barga sl * e / globe 
shaped, with a small 
neck, straw colored, and of very fine grain. It matures 
late, but is a fine keeper and very mild and sweet. An 
extra heavy yielder. 1 oz., 50c; J4 lb., $1.60. 
White Bermuda They are called white, but really 
are of a pale yellow color, very 
large size, and of extremely mild, pleasant flavor. 1 oz., 
25c; J4 lb., 80c. 
Flat Yellow Danvers The sa “ e 
type as the 
Globe Danvers except that it is quite flat, 
with a small neck. It ripens down quick¬ 
ly and keeps very well. 1 oz., 25c; J4 lb., 
80c. 
Crystal White Wax ^ his is a la £f e - 
J flat, pure white 
onion, which is shipped in such large quan 
tities from Texas each season. It matures 
early, is very productive, and is mild and 
sweet. 1 oz., 25c; <4 lb., 90c. 
White Valencia or Babosa Produces 
a medium 
sized bulb, from 1*4 to 2 inches thick, flat 
and white, of very mild and sweet flavor, 
not a good keeper. Fine for the South. 1 oz., 
40c; !4 lb., $1.25. 
All Pkts. on 
this page. 
White Silverskin or Portugal B ^ lb s 1 L v , e . r y 
° white, flatten¬ 
ed, and about 2 to 3 inches in diameter. An excellent me¬ 
dium early sort. / 2 oz., 15c; 1 oz., 25c; J4 lb., 90c. 
Southport White Globe 
Bulb is silvery white, 
with a diameter of from 
2 J 4 to 3 1 /, inches, firm, and keeps remarkably well. / 2 oz., 
20c; 1 oz., 40c; J4 lb., $1.20. 
New r Hardy Winter Onion This variety, sown in 
J the fall, will live over 
winter in the open ground, and continue growing in the 
spring, making handsome bunch onions from 2 to 3 weeks 
earlier than any onion sets. When fully grown the onions 
resemble the White Bermuda in shape. 1 oz., 35c; 14 lb., 
$ 1 . 10 . 
ONION SETS 
Red Bottom Sets. Yellow Bottom Sets. White Bottom Sets. 
The bottom sets weigh 32 pounds to the bushel. 
• • LEEK • • 
CULTURE—It may be sown in drills or broadcast. When the plants 
are 6 inches high, transplant into rows a foot apart, setting the plants 
4 or 5 inches deep and about 6 inches apart in the rows. 
Large London or Scotch Flag Bong ’ broad stem, 
0 ° leaves are rather 
dark green color, rather early and a very productive va¬ 
riety. Aside from being valuable for soups and salads, 
when blanched, makes an excellent dish if sliced and 
cooked. 1 oz., 20c; J4 lb., 70c. 
Extra Early Barletta Considered the earliest va- 
J riety in cultivation. Onions 
are of a pure paper-white color, very mild and delicate 
in flavor, are from 1 to 1% inches in diameter, and % 
of an inch in thickness. 1 oz., 30c; J4 lb., $1.00. 
Mammoth Silver King 
We have a pure strain of 
imported seed of this truly 
mammoth variety. The onions are of very large size, are 
flat in shape and both skin and flesh are pure white. 
Mild and agreeable flavor. 1 oz., 30c; [4 lb., $1.00. 
White Oueen Hi £ bly recommended for pick- 
' ling purposes; exceedingly 
early. The bulbs are small, very much flattened, silvery 
white, from 1*4, to 1% inches in diameter and about 1 
inch thick. 1 oz., 30c; J4 lb., $1.00. 
Hernia Oninn One of the largest onions. Spanish type 
with an extraordinarily mild flavor; 
nearly globe shaped, slightly flattened and of a light 
yellow color. 1 oz., 30c; J4 lb., $1.00. 
Barteldes Early Grano ™s is an excellent, new 
J Onion which is becoming 
very popular wherever used, due to the fact that it is a 
heavy yielder, a good keeper and shipper, and in some 
sections of the Southwest matures as much as 30 days 
earlier than the Sweet Spanish. A selection from Grano 
Valencia or Riverside Sweet Spanish, hence it is of that 
type, although somewhat smaller. Globe type, top-shaped, 
of light straw color, and very sweet and mild in flavor. 
/ 2 oz., 25c; 1 oz., 45c; J4 lb., $1.60. 
• • P4RSLEY • • 
1 oz., 10c; !4 lb., 30c. 
CULTURE—Parsley succeeds best in rich, mellow soil. As the seeds 
germinate very slowly three or four weeks elapses sometimes before it 
makes its appearance. It should be sown early in the spring, previously 
soaking the seeds for a few hours in tepid water. Sow thickly in rows 
a foot apart and half an inch deep. 
Moss or Triple Curled this vari <r ty divisions of 
1 leaves are deeply cut, and 
each small segment is turned back on upper side, giving 
whole leaf a crisped or curled appearance. Extra fine for 
garnishing and culinary purposes. 
Hamburg Turnip Rooted this kmd of Parsley 
° r it is not the leaves, but 
the thick fleshy roots, which form the edible part of the 
plant. They are of a dingy white color, and resemble 
parsnips. Used mostly for flavoring soups. 
• • PARSNIPS © • 
1 oz., 10c; lb., 25c. 
CULTURE—Parsnips are grown in the same manner as Carrots, only 
they may be sown earlier—about the end of February or early in March. 
Being a very hardy plant, the crop may be left in the ground until late 
in autumn, or even all through the winter, and taken up as the roots 
are required. 
Hollow Crowned or Sugar The roots which are 
e creamy white, grow 10 
to 12 inches long and are smooth, tender, sweet and of 
excellent flavor. This variety is very easily raised and is 
very productive. 
[Thirteen] 
