BUY WITH CONFIDENCE - PLANT WITH CONFIDENCE 
SUPERIOR ONION SEED 
YELLOW VARIETIES 
99—RIVERSIDE SWEET SPANISH 
The largest and sweetest onion ever grown. Especially 
prized for its mildness and delicacy of flavor. Nearly 
globular in form, resembling Prizetaker but considerably 
larger; the skin is golden yellow in color and the flesh 
white and very mild. Pkt., 5c; oz., 25c; 14 lb., 75c; Vz lb., 
$1.35; 1 lb., $2.50, postpaid. 
100—PRIZETAKER 
One of the largest onions grown and the mildest. Flesh 
pure white with bright straw yellow thin skin. Very hardy 
and a fair winter keeper. Pkt., 5c; oz., 20c; V4 lb., 65c; % 
lb., $1.05; 1 lb., $1.90, postpaid. 
101—YELLOW GLOBE DANVERS 
This is a standard variety for winter use in all markets. 
Its skin is a rich orange-yellow color. The flesh is pure 
white, crisp and mild in flavor. It is a dependably heavy 
yielder and because of its small neck cures well and makes 
splendid storage stock. Pkt., 5c; oz., 20c; V4 lb., 65c; Vz 
lb., $1.10; 1 lb. $2.00 postpaid. 
102—X-L MONTANA MOUNTAIN DANVER 
One of the earliest of all onions, being two weeks earlier 
than Yellow Globe Danver and a remarkable keeper. Not 
quite as large as Yellow Globe Danver. Pkt., 5c; oz., 20c; 
Vi lb.. 65c; Vi lb., $1.15; 1 lb., $2.10, postpaid. 
RED VARIETIES 
103—SOUTHPORT RED GLOBE 
This is a fine keeper, large size and considered one of 
the best red onions. Flesh is fine grained, very mild and 
tender. Pkt. 5c; oz., 20c; Vi lb., 65c; Vi lb., $1.10; 1 lb., 
$1.90, postpaid. 
104— LARGE RED WETHERSFIELD 
Bulbs 2 to 2 Vi inches; thick, flat, deep red, flesh pinkish 
white, very firm. Used extensively for growing sets. Our 
stock is exceptionally fine. Pkt. 5c; oz. 20c; V4 lb., 60c; 
Vi lb., $1.05; 1 lb., $1.90, prepaid. 
WHITE VARIETIES 
105— SOUTHPORT WHITE GLOBE 
This grows to a very large size and is a perfectly globe 
shaped onion. Color is clear, pure white. This variety 
is used by the Chicago market gardeners for bunching. 
Pkt., 5c; oz., 30c; V4 lb., 80c; Vi lb. $1.40; 1 lb., $2.60, 
prepaid. 
106— WHITE PORTUGAL 
American Silver Skin. This is the best sort to sow for 
onion sets or for pickling. When sown thickly for either it 
makes a small, round, hard bulb. Our seed is grown near 
Billings, Mont. Pkt., 5c; oz., 25c; Vi lb., 70c; Vi lb., $1.25; 1 
lb., $2.25, postpaid. 
107—EARLY WHITE WELSH 
(Perennial). The first variety to be ready for green onions 
in the Spring. It is a perennial, forms no bulbs, is per¬ 
fectly hardy, and when once set will remain in the ground 
year after year. It does not produce top sets, but is propa¬ 
gated from seed or divisions. It is very mild and of excel¬ 
lent quality. Market gardeners find it extremely profitable, 
as it makes a most attractive bunch and sells at good 
prices before onions grown from sets are ready for the 
market. Pkt., 5c; oz., 20c; Vi lb., 65c; Vi lb., $1.10; 1 lb., 
$2.00, prepaid. 
107- A—WHITE PICKLING 
One of the earliest of all onions; very white skinned and 
of special value for pickling. Although when full grown 
the bulbs are round and 2 inches or more in diameter, at 
pickling size they are small and round. The quality is 
mild and sweet. Pkt., 5c; oz., 30c; *4 lb., 80c; y 2 lb., 
$1.40; 1 lb., $2.60. 
KNOW YOUR ONIONS 
To clear the breath of onions: 
Drink a sip of vinegar (about 1 teaspoonful), or eat 
a sprig of parsley. 
To remove onion odor from the hands: 
Rub the hands with vinegar or lemon juice before 
washing with soap and water, or wet the hands witn 
water, then rub with dry salt. 
To keep your eyes from watering while cutting onions: 
Put a small cube of bread on the end of your paring 
knife, or cut onions under cold, running water. 
HE-SHI-KO JAP. LONG WHITE BUNCHING 
ONIONS—107-B 
Beyond doubt, this is the best of bunching onions; it is 
perfectly hardy in Montana. A vigorous grower, making 
no bulb, but producing fine white necks or stalks which 
may be trenched without fear of discoloration or rot. He- 
Shi-Ko is superior to White Welsh and better for the pro¬ 
duction of bunching or green onions than other bunching 
onions. A hardy perennial onion that may be sown in 
August and September in drills 14 inches apart, tor spring 
onions, or sown early in spring for later crop. Pkt., 5c; oz., 
25c; l/ 4 lb., 90c; % lb., $1.60; 1 lb., $2.75.—No. 107-B. 
ONION OMELET 
Put butter or drippings into frying pan, add sliced 
onions, salt and pepper; cook slowly until done. _ Then 
add two beaten eggs for each person, stir until set; 
serve hot 
Order Vegetable Seeds by number preceding each variety 
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