the: famous 
PRIZETRKEB ONION 
The Grandest Variety Grown 
for the -American Climate 
Excels in "Yield Excels in Size 
Excels in Keeping Qualities 
Its Mildness of Flavor and Tenderness are 
Unequalled even by the Bermuda Varieties 
In Size it is Not Excelled by the 
Enormous Varieties from Spain 
T HE Prizetakcr Onion has now been several 
years on the market and is recognized as 
one OI our best standard varieties. Rarely has 
any vegetable attained prominence more rapidly; 
it succeeds everywhere—east, west, north and 
south—and whether grown for home use or for 
marketing it gives universal satisfaction, yielding 
onions often 14 inches around and at the rate 
of 1,200 to 1,500 bushels per acre—often much 
more under exceptionally good culture. Its 
immense size and mildness of flavor delight 
every one who raises it. Nothing short of actual 
knowledge of this variety will convey a really 
adequate idea of its great value, whether con¬ 
sidered as a variety for commercial or private 
culture. Its immense size will recommend it to 
all, particularly when it is known that its keeping 
qualities are unexcelled. The exterior color is 
pale yellow, and the interior clear sparkling 
white. It is easily grown, medium early in 
maturing, mild in flavor. By sowing early in 
a sheltered spot and transplanting the young 
plants, it can be grown to an immense size. (See 
cut.) Price, 10c. pkt., 20c. oz., 50c. i lb., $1.75 
lb., 5 lbs. and upward, $1.65 lb. 
"Prizetaker Onions, grown from our seed , 
received an award of merit from the 
Royal Horticultural Society of England. 
IN PRAISE OF PRIZETAKER ONIONS 
“7 want all who are interested in Onions to understand that your Prizetaker stands 
without a peer. I have been growing them for four years—on the same ground and getting 1,200 
bushels to the acre; practically all the Onions were perfect specimens (no scallions ) and their size 
immense. I express you four of them to-day; they measure 16 to IS inches in circumference and 
weUlh 1$ to Id Ihs. each. I raised many larger and heavier specimens, but I want you to see the average 
of my crop. My Prizetaker Onions took the first premium at the Inter-Mountain Fair at Boise 
this year, and last year formed a part of the Idaho Exhibit at St. Louis, attracting widespread attention. 
“7 have given up growing any other Onion but your matchless Prizetaker." 
JAMES TORRANCE, Oreana, Idaho. 
“ The Prizetaker Onion seed produced a wonderf ul crop. The season here was very dry and 
yet some of the Onions measured llh inches in circumference. Mild in flavor, of large size, and a 
good keeper, it surely vs a perfect vegetable." HIRAM COLLEGE, Iliram, Ohio. 
>l I raised your Prizetaker Onion last year and never saw anything like it. Some of them 
weighed as much as lbs., and then they are so mild that a baby can eat them." Mrs. E. A . BELL, 
Belles Store, La. 
mi * ‘^Z e > raisc d y our Prizetaker Onion last season and every one who sees or eats them is delighted. 
They are rightly named, for they took the first premium at our Lewis County Fair among a large number 
of competitors." Mrs. M. M. LYMAN, Lowville, N.Y. 
WHITE PORTUGAL 
OR SILVER SHIN ONION 
The leading White Plat Onion. For the family garden 
it is one of the best. The bulbs attain a good size, ripen¬ 
ing evenly; the color is a.beautiful silvery-white when 
cured under cover. Its shape is flat but symmetrical. 
For a white variety it is not only early, but a good 
keeper. For slicing and boiling it is one of the best, 
the flesh being mild and tender. It is largely grown 
for pickles when sown three or four times as thick as 
usual and is also extensively sown for sets. (See cut.) 
Eastern-grown Seed, 10c. pkt., 25c. oz., 60c. \ lb., 
$2.25 lb., 5 lbs. and upward, $2.15 lb. 
4 ‘7 raised more Onions from h lb. of your seed than one of my neigh¬ 
bors did from 1 lbs. of Philadelphia Onion Seed." 
S. SMITH, Oswego, N. Y. 
* ‘My Onions from your Onion Seed are a perfect crop, both for size 
and quality, free from mixture. They are ripe now. There may be 
other seedsmen just as good, but I would hate to risk a change. ’ 
ROBERT BIRCH, Plymouth, .Mich. 
Our new Leaflet, “How to Grow Onions for Home and Market,” aSb/MaM P JS?e°<?: Free to Customers if asked for. 
